Scintillating squash

Summertime calls for many things – icy cold treats, fresh fruit for breakfast, cold mint tea…all things fresh and light.  There is, however, one food very wintry in nature that I cannot resist even in summer: squash.

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It may be a hearty root vegetable but there is no denying its bright, golden-orange hue belongs in my notes for summer …

This vegetarian pasta has everything you’re looking for – fresh, delicious but also healthy and filling (but I promise you can still go swimming afterwards!). A little bit like a pasta primavera – a springtime vegetable medley – this pasta has it all. I sautéed  onion, celery, carrots, garlic and butternut squash – added plenty of white wine, fresh parsley and bay leaves. I finished it off with a hint of mace, lots of freshly cracked pepper and a touch of light cream. A perfect summer treat.

summer squash pasta

serves 4-6

1 tbsp olive oil

1/2 red onion, sliced finely

2 bay leaves

2 stalks celery, sliced

2 cloves garlic, minced

1 large carrot, peeled and chopped

3/4 kg butternut squash (any pumpkin is fine), peeled and cut into sizeable pieces

1 1/2 cups white wine (I used pinot grigio because I was drinking it!)

1 cup peas

1/4 cup light cream

pinch of mace (use nutmeg if you don’t have mace)

sea salt

freshly cracked pepper

bunch of fresh parsley

500g wholemeal pasta 

Place a large pot on medium heat – wait a few minutes then when hot add oil, onion, bay, celery, garlic and carrot – sweat for 5 minutes. Add the squash and cook, stirring every minute or so for about 10 minutes – add white wine to deglaze the pot. Cook another 5 minutes or until squash is tender. At this point, place water in a large pot to boil for pasta. Salt the water, add pasta and cook until al dente (about 11-12 minutes for wholemeal pasta). To finish the sauce, add peas and cook 2 minutes, then add cream, mace, salt and pepper to taste. Finish the sauce with fresh parsley and dried chili if desired. I also added cheese – because I simply love it! Enjoy.

A tempting tart

Spring is in the air – it’s sunny and breezy and fresh in Sydney. For the rest of my Northern hemisphere friends,  I know it’s strange to hear of warm weather when snow is on the way for many of you! To celebrate spring I’ve made something filled with colourful vegetables: a spring vegetable tart.

The artful artichoke

I’ll start this post by saying sorry -- I’m late! My life has been a little hectic and so, in keeping with that theme, I’ll be adding some more quick-to-make and easy-to-eat recipes. 

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I find that the easiest, quickest way to ensure you have a delicious meal is finding one or two special ingredients to serve as the stars of your dish. I often look to vegetables – in winter hearty vegetables such as pumpkin, eggplant, kale, sweet potatoes, and in summer lighter items like leafy lettuce, fresh tomatoes, red peppers. Once in a while I find something new that becomes my favourite for the season.

Jerusalem artichokes (also called sunchokes) are an interesting vegetable. These little strange, nubbly and knobbly roots (part of the sunflower family and not really related to larger, globe artichokes) are so much more delicious than they look.

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They are easy to cook – no need to peel them either. I sautéed them with plenty of garlic, fresh herbs like bay and sage leaves, sea salt and lots of lemon. Cooking the artichokes over a medium heat for about 15 minutes allows them to become slightly sticky and caramelised but still retains a crunch. These artichokes had layered flavours that were slightly creamy, sweet and definitely nutty - unlike anything you’ve ever tasted! I served mine with a simple soup to make up the perfect dinner in a hectic week.

sautéed jerusalem artichokes

serves 2 large servings

1 tbsp olive oil

2 large garlic cloves, sliced

400g Jerusalem artichokes  ( 2 cups), cleaned and cut into 1 inch pieces

4 bay leaves – fresh or dried

a bunch of sage leaves

sea salt

1/2  lemon

some water

Place a large pan on medium heat, add olive oil, slices of garlic and let fry out 2-3 minutes to infuse oil. Add artichokes, bay and sage leaves, add pinch of sea salt and cook artichokes – moving them around once in a while. If pan dries out add a little water – place lid and cook for 10 minutes – making sure they don’t burn. Take lid off and cook for another five minutes or until they are cooked but still retaining crunch. Remove from pan and sprinkle with lemon juice.  Serve alone or with another main dish – fish, green salad or soup. Enjoy!