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More The Box

The Box Saturday 18th:

Box content:

  • Squash
  • Pineapple (full box)
  • Turmeric
  • Cocktail tomatoes
  • Carrot
  • Passion fruit
  • Starbor kale
  • Bok choy
  • Lettuce

Try to make Roasted Squash and Carrots with Chestnuts and Sage from Tesco Real Food.

The Box Tuesday 21st:

Box content:

  • Squash
  • Pineapple (full box)
  • Turmeric
  • Cocktail tomatoes
  • Carrot
  • Passion fruit
  • Starbor kale
  • Bok choy
  • Lettuce

Try this Butternut Squash soup recipe with our new-in Turmeric – enjoy!

Ingredients

INGREDIENTS
  • 2 tbsp. plus 1 tsp. extra virgin olive oil
  • 1 large onion, roughly chopped
  • 1 tbsp. vegetable bouillon base (we used Better Than Bouillon
  • 1 medium butternut squash (about 2 1/2 lbs.), peeled (seeds reserved), cut into 1″ pieces
  • 2 medium carrots, cut into 1″ pieces
  • 2 1/4 tsp. turmeric
  • 2 1/4 tsp. black pepper
  • 2 tbsp. light coconut milk
DIRECTIONS
  1. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
  2. Meanwhile, combine the bouillon base with 6 cups boiling water, stirring to dissolve.
  3. Add the squash, carrots, 2 teaspoon turmeric and 1/2 teaspoon pepper to the Dutch oven and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 18 to 22 minutes.
  4. Meanwhile, heat oven to 375°F. Toss the reserved seeds (about 1/4 cup with the remaining teaspoon of oil, 1/4 teaspoon turmeric and 1/4 teaspoon pepper and roast until golden brown and crispy, 9 to 11 minutes.
  5. Using an immersion blender (or standard blender, working in batches) purée the soup. Sprinkle with the toasted seeds and swirl in the coconut milk.

INGREDIENTS

  • 550g carrots, trimmed, peeled and quartered lengthways
  • 650g peeled and deseeded butternut squash, cut into 2.5cm wedges
  • 2½ tbsp olive oil
  • 1 tbsp clear honey
  • 2 large garlic cloves, crushed
  • ½ heaped tsp cumin seeds
  • 1½ tbsp lemon juice
  • 150g peeled and cooked chestnuts, chopped
  • 5g sage leaves (about 18 leaves)
  • 20g butter, chopped
  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots and squash in a large shallow roasting tin in a single layer.
  2. Mix together the oil, honey, garlic, cumin and lemon juice and pour over the veg. Season and toss to coat.
  3. Roast for 25 mins, stirring halfway. Add the chestnuts, sage leaves and butter. Roast for 10-15 mins or until the carrots are tender.

Recipe from Tesco Real Food.