Build Me Up Butter-Nut

This weeks boxes contain Butternut Squashes, as well as an abundance of salad style veggies. We’ve put together a roasted butternut squash salad, using the kale and tomatoes from the boxes. Whilst you can cook butternut squash in a variety of ways, roasting is by far our personal favourite, so our recipe does just that!

Team TGH headed over to the London Stadium on Monday night to see the superhuman’s in action at the Para Athletics. Tickets are still available here, and we urge anyone who’s got a free evening to head on down there. After all, it’s inspiration right on your door step!

Butternut Squash and Kale Salad

Salad Ingredients
– Butternut Squash from your box
– Kale from your box
– Tomatoes from your box, chopped
– Handful of Pumpkin Seeds
– 50g Feta Cheese (optional)
– Olive oil
Dressing Ingredients
– 3 tbsp extra virgin olive oil
– 1 tbsp cider vinegar
– 1 garlic clove, finely crushed
– Sea salt
– Finely ground black pepper

Method
1. Preheat oven to 160 degrees
2. Peel and cut your squash into 1cm squares, discarding seeds and skin. Lightly coat in olive oil, then roast in the oven for 30 minutes, turning occasionally
3. Heat olive oil in a pan before adding kale and tomatoes
4. Toast pumpkin seeds on a low heat for 5 minutes, stirring regularly
5. To make the dressing, mix all ingredients together
6. Once the squash has finished roasting, toss all ingredients together before serving with dressing and sprinkling with crumbled feta

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!


This Week’s Bounty

All Boxes
Potatoes, Perry Court
Kale, Perry Court
Leeks, Suffolk
Pointed Cabbage, Suffolk
Tomatoes, Perry Court
Butternut Squash, ESP

Medium & Large Boxes
Cucumber, Perry Court
Lettuce, Kent
Large Boxes
Turnips, Yorks



Fruit Supplement

Oranges, ESP(All Boxes)
Grapefruit, ESP (Medium & Large Boxes)
Apricots, Kent (Large Boxes)