Woman_and_Home_Feel_Good_Food_-_October_2019

10 woman&home PASSIONATE ABOUT FOOD

COMPILED BY: GABRIELLA ENGLISH. ALL CONTENT: TI-MEDIACONTENT.COM

IN SEASON: PUMPKINS & SQUASH

Roastedpumpkin

andbluecheese

lasagne

Thisis a trulywarming dish for

colder days.

Serves 6 • Ready in 1 hr 15 mins

1 smallpumpkinor2 butternut

squash,peeled,cut in thick slices

3tbspoliveoil

a smallbunchoffreshsage

200gfreshlasagnesheets

2 x 400gcans cherry tomatoes,

drained

300gBlacksticksBluecheeseor

CropwellBishop Blue Shropshire,

crumbled

forthebéchamel sauce:

40gbutter

40gplainflour

500ml semi-skimmed milk

1 Heattheovento190C/Gas7. Toss

thepumpkinin theoilandputinto

a roastingtin.Adda fewsprigsof

sageandseason.Roastfor 30 mins.

2 Forthebéchamel,meltthebutter

in a pan,stirin theplainflourand

cookfora fewmins.Whiskin themilk

andstiruntilthickened.Meanwhile,

choptheremainingsage.

3 Puta littlesauceinthebaseofa

servingdish,thena layerofpasta,

sauce,pumpkin,tomatoes,cheese

andsage.Endwitha layerof pumpkin,

sageandcheese.Bakefor20-

mins.Servewithgreen salad and

somecrustybread.

Perserving:Cals504,Fat 28g,

Sat fat 12g, Carbs 37g

Pumpkin

pecan pie

Atrueautumnclassic,thisis the

perfectwaytofinish a seasonal

feast in style.

Serves8 • Ready in 2 hr 30 mins,

plus chilling

225gready-made shortcrust pastry

forthefilling:

450gpumpkin,halved and deseeded

2 eggyolks

60glightmuscovadosugar

125mldoublecream

2tbspmaplesyrup

½tspeachground cinnamon and

gratednutmeg

½tspvanillaextract

forthetopping:

6 tbspmaplesyrup

75gsaltedpecanhalves

1tbspicingsugar, for dusting

(optional)

youwillneed:

20cmflutedtarttin

greasedbakingpaper

baking beans

1 Settheovento200C/Gas6 Putthe

pumpkinintoa roastingtin.Roast

for 40 minsuntilthefleshis tender.

2 Linethetinwiththepastry.

Chillfor 15 minsandthentrimoff

theedges.Fillthepastrywiththe

bakingpaperandbakingbeans.

Bakefor 15 minsthenremove

thepaperandbeans.Cookfor

5 moreminsuntilpastryis golden.

3 Reducetheoven temperature

to160C/Gas3.

4 Forthefilling,scoopoutthe

pumpkinfleshintoa largebowl

andusea potatomasher to

mashit untilsmooth.

5 Puteggyolksin a bowlwith

sugarandwhiskuntilfoamy.

Whiskin thecream,maplesyrup,

spicesandvanillaextract.Whisk

thismixtureintothepumpkin.

6 Spoonthefillingintothepastry

caseandbakefor 1 hr until the

filling is firm.

7 Forthetopping,putthemaple

syrupintoa panwithpecans.

Warmthrough,thenarrangepecans

onpie.Poursyrupoverand return

toovenfor 10 mins.

8 Takethepieoutoftheoven,

leavetocool,andchill.Dust

withicingsugar,if liked.

Perserving: 365 Cals,Fat 25g,

Sat fat 9g, Carbs 32g

Pestoroasted

squash

Thiswouldmakea great

centrepiece for a dinner party.

Serves 4 • Ready in 1 hr 30 mins

2 medium(about 1kg) butternut

squash

4tbspfreshgreenpesto

1 onion,peeled and cut into

chunks

1tbspoliveoil

250gcherrytomatoes

4 rashersstreakybacon,chopped

80gbaby-leafspinach

80gfetacheese,crumbled

35gsun-blushtomatoes, drained

andchopped

2tbsp pine nuts, toasted

1 Heattheovento200C/Gas6.Cut

thebutternutsquashinhalf,scoop

outtheseedsandcutcrossesinto

theflesh.Brushwith½thepesto

andseason.Coverwithgreasedfoil

andbakefor1 hroruntiltender.

2 Puttheonionina roastingtin

withtheoliveoilandcookfor 25

mins.Addthecherrytomatoes

andstreakybacon,andcookfor 20

mins.Stirinthespinach,remaining

pesto,fetaandsun-blush tomatoes,

seasonandsetaside.

3 Removethebutternutsquash

fromtheoven.Scoopouta little

ofthefleshandmixwiththeveg

filling.Spoonintotheholesin

thesquashandcookfor 10 mins.

Sprinkleoverthepinenuts.

Perserving:Cals417,Fat27g,

Sat fat 6g, Carbs 27g