CUT OUT AND KEEP ME
Squash, Bacon and Parmigiano Reggiano Galette An open pie with chunks of butternut squash, smoked bacon, red onion and garlic, sprinkled with Parmigiano Reggiano cheese. You will need
Squash. Fresh, amazing
SERVES 4 PEOPLE
PREP 25 MINS
COOK 60 MINS
Seasonal and wonderfully versatile, enjoy quality Irish squash in a variety of savoury and sweet dishes.
• 1 Butternut Squash • 1 Red Onion • 3 cloves Garlic • 200g pack Smoked Bacon Lardons • 20g Parmigiano Reggiano Cheese • 50ml Milk
• 200g Plain Flour • 120g Salted Butter • 2 tsp Paprika • Fresh Thyme, finely chopped • 40ml Soy Sauce • 30ml Olive Oil • Sea Salt and Black Pepper
Pumpkins from 99 c each
Pre-heat the oven to 200°C/Gas Mark 6. Use flour, 1 teaspoon of paprika, some seasoning and milk to prepare a smooth dough, then chill. Peel and chop the onion and garlic, then sauté with the lardons in oil for 5 minutes. Peel the squash, scoop out the seeds and chop into small chunks before adding to the pan and cooking gently for 20 minutes. Add soy sauce, thyme, 1 teaspoon of paprika and some more seasoning, then allow to cool. Roll out the pastry into a 30cm circle and put the butternut squash mixture in the centre, spreading to within 5cm of the edge. Grate the Parmigiano Reggiano over, then fold the pastry edge over the filling and brush with milk. Bake in the oven for 40 minutes until golden.
Mixed Squash 99 c each
In store now
Squash varieties. It may come as a surprise but there are several varieties of squash, each with their own distinctive look and colour. For example, the Spaghetti is named after the way its flesh falls away into ribbons when cooked. All varieties of squash are versatile, nutritious, delicious and very much a part of autumn cooking.
Squash Soup with Roasted Seeds
Cook’s tip. On tougher skinned squashes, you’ll need to peel your squash, but you can eat the skin on the softer skinned ones.
Squash Fritters with Caramel Sauce
16
Powered by FlippingBook