These images definitely don't do this meal the justice it deserves. heaven. Pure, vegetarian bliss. I got the first recipe, Twice Baked Butternut Squash (with quinoa & gorgonzola) from my new favourite food blog, Naturally Ella. The second recipe, Rocket, Basil & Leek Quiche came from 'The Essential Vegetarian Cookbook'.
Twice Baked Butternut Squash (with quinoa & gorgonzola)
Ingredients
1 large butternut squash
1 tablespoon olive oil
2 medium shallots
1/2 cup quinoa
1 cup water
1/2 cup gorgonzola cheese, plus extra for topping
pinch of salt
Method
Preheat oven to 400 degrees. Slice butternut squash in half and scoop out seeds. Place each half cut side down in a 9x13 pan and pour 1/2' of water in the bottom. Place in oven and bake until tender, about 45-60 minutes. Once done, remove and set aside.
Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer to let cook until water is absorbed, 12-15 minutes.
While quinoa cooks, scoop out butternut squash, leaving a 1/4' - 1/2' on the sides and bottom. Drain water from pan and return butternut squash to the pan, cut side up.
Mash butternut squash and stir in gorgonzola cheese. Once Quinoa is done, add it to the butternut sqash. Taste and add salt if need be.
Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut each half in half, and serve.
Evenly spread filling back into butternut squash.
Time saver
The butternut squash can be roasted the day before cutting out a good majority of the time it takes to make this!
Rocket, Basil & Leek Quiche
Ingredients
150g (4 3/4 oz) rocket, stalks removed
1 1/2 cups (185 g/6 oz) plain flour
125g (4 oz) butter, chopped
1-2 tablespoons water
1 tablespoon oil
1 large leek, white part only, thinly sliced
2 cloves garlic, crushed
2 eggs
1/2 cup (125 ml/4 fl oz) milk
1/2 cup (125 ml/4 fl oz) cream
Method
Preheat oven to hot 210 degrees C (415 F/Gas 6-7). Wash the rocket and shake off excess water; finely slice rocket leaves.
Sift the flour into a bowl. Using your fingertips, rub the butter into the flour for 2 minutes, or until the mixture is fine and crumbly. Add water and mix to a soft dough. Turn onto a lightly floured surface and knead for 10 seconds or until smooth. Refrigerate, covered in plastic wrap, for 30 minutes.
Roll the pastry, between 2 sheets of plastic wrap, to cover the base and side of a shallow 23 cm (9 inch) flan tin. Cover the pastry-lined tin with a sheet of baking paper. Spread dried beans or rice over the paper. Bake for 10 minutes and then remove from the oven and discard the beans or rice. Return pastry to the oven for 5 minutes or until lightly golden. Reduce heat to moderate 180 degrees C (350 F/Gas 4)
Heat the oil in a frying pan, add the leek and garlic and stir over low heat for 5 minutes or until the leek is soft. Add the rocket and stir over heat for 1 minute. Remove from heat and allow to cool. Spread over base of pastry shell. Combine eggs, milk and cream in a bowl; whisk until smooth. Pour into pastry shell. Bake at moderate 180 degrees C (350 F/Gas 4) for 50 minutes, or until set and golden. Serve topped with basil leaves and shaved Parmesan cheese, if desired.
Note
