So, here's one last courgette recipe for the season. This ribbon style side is almost like a pasta - you can serve it warm or room temperature.
INGREDIENTS:
2 medium-large courgettes or other summer squash
3 tablespoons lemon juice
1 clove of garlic (not too large)
1 teaspoon cumin seeds
salt & pepper
1/4 cup olive oil
coriander/cilantro
Wash courgettes. Chop off the top and bottom. Use a knife or a mandolin to cut into thin strips.
Steam courgettes for a few minutes until they’ve gotten a little bit soft - but not too soft. (If you don't have a steamer, just blanch for a few minutes - the less time the better as the water can leach some nutrients.)
Toast cumin seeds. Place them in a dry frying pan over a high heat for a few minutes. You’ll be able to smell the cumin. Stir once or twice.
Mince garlic. Wash and chop coriander.
Mix the lemon juice, garlic, cumin, salt, pepper and olive oil in a medium bowl. Add squash and gently mix in. Top with a sprinkling of coriander.
Next up on the seasonal carousel, Butternut Squash! It will be in season locally through December, so make the most of its vitamin A, C, fiber and potassium (good for blood pressure and protein synthesis for muscles.) It also has "low energy density," meaning the calories are low for the amount eaten (45 calories per 100 grams) and with its high water and fiber content, you feel more full.
This is a recipe I ripped out of a magazine years ago. Delicious, hearty, full of flavor and nutritious to boot. Sage Roasted Butternut Squash with Pasta
750 grams butternut squash, peeled and diced
2 tablespoons olive oil
3 cloves garlic (in skins)
Fresh sage leaves (approx. 20-25)
150 grams pancetta/prosciutto/serrano ham, diced
tagliatelle
50 grams butter (recipe calls for more, but try to keep to a minimum)
Sea salt/black pepper/parmesan
Toss diced squash, olive oil, garlic and 10-13 sage leaves in a roasting tray with a pinch of sea salt. Roast at 200ºC for approximately 25 minutes. Remove, toss again, add pancetta, returning to oven for another 10-15 minutes.
Meanwhile, cook the pasta per package directions.
Put butter in pan with remaining 10-12 sage leaves. Remove garlic from its skin and mash into pan, stirring into butter.
Combine drained pasta with squash/pancetta and toss in sage butter. Add a twist of black pepper and sprinkling of parmesan to serve.