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Provolone Dolce is a semi-hard mild Italian cheese with a delicious flavour
I would liken to a creamy edam which can be a substitute if you cannot find
this cheese ( I got mine from Lidls).
Serves 2
Prepare:
Tail and rinse 12 brussels sprouts, place in a baking dish. Brush with oil
and a sprinkling of dried paprika.
Peel 1 medium white and sweet potato and cut into thick chips (none of those
skinny versions please). Peel 1 small white onion. Put both in the same baking
dish. Brush with oil and a sprinkling of dried thyme.
Scrub the outside of a medium yellow squash. Cut the knobbly bit from the
bottom to allow a ‘sit’ position and half the squash into 2 equal portion sizes
through the centre. Remove the squash seeds and pith to leave cavities in the
squash.
Put the seeds in a small baking dish in one layer brush with oil and add a
sprinkling of dried thyme.
Brush the squash with oil inside and out and place on a baking dish centre
uppermost and bake in a preheated oven 200 C / 180 fan / Gas 4 / 350F for 35
minutes. Also put the sprouts and potato baking dishes in the oven.
Put the dish containing the squash seeds in the oven at the last 5 minutes
cooking time to roast.
Meantime half a leek, rinse any debris from it and dice. Grate a small
carrot and put both into a small saucepan with 1tsp oil. Stir in the saucepan
for 1 minute on high heat.
Add 2 tomatoes from a tin of peeled plum tomatoes along with 6tbsp of the
tomato juice from the can. Roughly snip the tomatoes with a pair of scissors.
Sprinkle with white pepper. Bring to the boil then stir in 4tbsp of mixed
quinoa. Lower heat to a simmer and cook with a lid on for 15 minutes (ie to
coincide with the completion of the 35 minutes squash bake).
Meantime make the red pesto:
Blitz for 10 seconds (I use 600 watt hand blender over it’s air tight jug
fitment):
1 peeled garlic clove. 1tbsp red bell pepper, 2 roughly chopped sundried tomatoes, roughly chopped 2tbsp
fresh basil, grated 1tbsp parmesan, 1tbsp pine nuts (or walnuts), half tsp
lemon juice, half a chopped red chilli, 1tbsp extra virgin rapeseed oil, pinch
/ salt pepper.
When the squash has reached 35 minutes cooking time remove it from the oven
and fill the cavities with quinoa mixture. Top each with half the red pesto, 1tbsp
chopped basil and shavings of Provolone Dolce cheese then return to the oven
for another ten minutes before serving with an extra topping of roasted squash
seeds which will have remained in the oven until the complete end of the cooking
time.
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Next day fry up
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If you’ve no one to share the above dish with. Store the remainder overnight
in the fridge and simply fry the next day.
Cut the squash into 4 steak sized pieces. Use 2 and freeze the other two for
future cooking in the same way.
Use med / high heat and 1 tbsp oil in a shallow fry pan. Put the squash in
the centre of the pan.
I retained some brussels sprouts and added 2 baby sweetcorn and some sugar
snap peas and placed them evenly around the squash.
Leave to fry for 3 minutes, turn everything over and fry another 3 minutes.
Serve including the gnarly bits in the fry pan with squash seeds as a
topping.
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Favourites:
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One pan
Ostrich and mushroom orzo
.
Stuffed sweet long pointed red
peppers with herby greens
.
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.
Turkey Shepherd’s pie with a kick
.
(Chicken) Meatloaf
.
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One of my favourite poems:
Heavenly Autumn wheel by Rosemary Ditchburn
Latest post in my ‘Spaniel quotes for life’ blog - If the only prayer you say in your entire life is 'thank you' , it will be enough
