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Baked Brown Sugar Squash

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I’ve been rediscovering the delights of various winter squash this month. It’s the perfect autumn vegetable and there is something so warm and comforting about it. This Baked Brown Sugar Squash is something special.

You may recall in my last post I shared a recipe for Squash, Sweet Potato & Coconut soup and I promised to let you know what I did with the other half of the squash and here it is.

This recipe is so incredibly easy yet delicious and indulgent!
Perfect late night supper for one..

Baked Brown Sugar Squash

You will need:

1/2 a small Squash ( I used red onion )
25g of Butter cubed
1 heaped tbsp of brown sugar
1 pinch of cracked black pepper

Preheat your oven to 200C. Scoop the seeds out and score the flesh in a deep cross. Place your cubes of butter inside along with your brown sugar and sprinkle pepper on top.

Baked squash with butter and brown sugar

Bake for 30 minutes until browned and soft inside. As soon as you remove from the oven use a large spoon to loosen the flesh from the skin and mash the flesh and your melted butter/sugar together and eat straight away. Not even any need for a bowl!

Baked brown sugar squash

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This is sweet and buttery and oh so autumnal.

Let me know if you try it!

Check out more pumpkin and squash recipes here.

Spicy Sausage Slow Cooker Stew

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I must be the only person I know who has really been looking forward to the autumnal weather. Normally I am such a sunshine girl but pregnancy and the heat we have had this summer don’t really mix very well so now that the temperature is dropping I couldn’t be more thrilled!

Warm socks, candles, crumbles and stews feature on my to do/wear list this week and I’m pretty excited about it.

I use my slow cooker LOADS more when its cold. I love casseroles, stews, soups and slow cooked joints of meat served with hunks of homemade bread or creamy mash. My meals are cheaper as I throw all my last bits of vegetable into everything, I use cheaper cuts of meat and it saves me a lot of time too. Lately I haven’t had the same energy and enthusiasm for cooking as I’ve been so worn out and slow cooking is ideal for when I feel this way.

You really can throw meat, veg and some stock into the pot..leave it untouched for 5 hours and somehow arrive home to a tasty meal. It’s magic I tell you.

Sometimes a (very) little bit more of an effort is required and can make a really special meal.

Today I decided to fiddle about with some spicy sausages, leftover veg and some tinned bits n bobs and woweee it worked well.

Spicy Sausage and Lentil Stew

You will need:

6 spicy sausages ( min 70% meat) I used Asda chorizo style sausages
1/2 red onion (diced)
1/2 red pepper (diced)
1/2 green pepper (diced)
3 inch chunk of courgette (diced)
1 tin of chopped tomatoes
1 tin of new potatoes ( drained and chopped)
3 tbsp red lentils
1 tsp of sweet smoked paprika
1tsp of season all (Schwartz) seasoning or salt/pepper/herbs
1 pint of stock

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Brown your sausages and onions over a moderate heat in a dry frying pan before placing in slow cooker with the rest of your ingredients and stir well. Place lid on top and turn on high for 4-5 hours or low for 6-8.

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I served mine with herby parmentier potatoes.. You can find the method to make these here simply replace the fajita seasoning with garlic and dried or fresh herbs as well as olive oil. I also served homemade flatbreads which were perfect for mopping up the sauce.

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You could easily just serve this with crusty bread and it would still be a substantial meal.