Squash recipe

Squash is unbeatable not only in terms of flavour. Due to its high level of nutrients it enriches your diet. The flesh contains lots of vitamins and nutrients and is also rich in antioxidative beta-carotene which protects cells from damage. Wonderfully delicious dishes can be made from the flesh. This fruit belongs to the berry family. These two recipes are tasty, healthy and ideal for cold autumn days. You’ll be inspired. 

Squash and chicken pot 

Ingredients (for 4) 
500g of squash (butternut preferably)
800g chicken breast
100g tomatoes
150g green beans
about 400g white beans (tinned)
2 onions
3 cloves garlic
35g ginger
1 chilli
2 tbsp red wine vinegar
850g vegetable stock
Creme fraiche as desired
To season: salt, pepper, 2 tbsp brown sugar, 1 tsp cinnamon

Preparation: 
1. Peel the onion, wash the tomatoes and chop them. Chop the garlic, ginger and chilli finely. Blend it all into a paste with a hand blender or mixer.
2. Now peel and slice the other onion.
3. First peel the squash and remove the seeds. Then wash it and cut it into small chunks.
4. Wash and dry the chicken and season with salt and pepper. Heat some oil in a pan and brown the chicken on both sides. Take the chicken out of the pan and cut it into pieces.
5. Sweat the onions in the pan for 3-4 minutes, adding more oil if necessary. Sprinkle cinnamon over the onions.
6. Put the onions into a saucepan with the chicken and tomato paste. Bring to the boil then simmer for 20 minutes.
7. Wash the green beans and blanch them in salted water. Drain in a sieve with the white beans. Add both types of beans to the saucepan about 5 minutes before the end of the cooking time.
8. Season to taste with salt, pepper and creme fraiche before serving.

Squash casserole with mince and potatoes

Ingredients (for 4)
1kg squash, hokkaido variety
800g potatoes
500g mince (beef or a mix)
500g tomato puree
1 tbsp
2 carrots
1 onion
1 clove garlic
1 tbsp oil
300ml milk
50g butter and 1 extra tbsp for greasing
About 100g Gruyere cheese
1 heaped tbsp flour
To season: Salt, pepper, sugar, paprika, nutmeg

Preparation:
1. Wash the hokkaido squash and remove the seeds. Cut it into large chunks with the skin on. Peel the potatoes. Wash and dice them. Cook the potatoes and squash together in salted water for 25 minutes.
2. Peel, wash and dice the carrots. Peel and finely chop the onion and garlic.
3. Heat oil in a pan and brown the mince. Add the carrots, onion and garlic and fry for about 2-3 minutes.
4. Add the tomato puree and the chopped tomatoes.
5. Season with salt, pepper, sugar and paprika. Bring to the boil, then simmer for about 5 minutes. Then pour into an oven dish.
6. Drain the hokkaido potato mixture and mash with 150ml milk and 50g butter. Season with salt and nutmeg and spread on top of the mince.
7. Preheat the oven to 200 °C or 175 °C (fan). Grate the cheese.
8. Melt the butter, add the flour, then the water and the remaining milk. Bring to the boil then simmer for 5 minutes. Turn the heat off and melt half of the cheese in the mixture, season and pour over the casserole.
9. Sprinkle the rest of the cheese over the top.
10. Bake the casserole for 18-20 minutes.