Here’s a quick recipe to make when you’re stumped to rustle up something. It’s great for entertaining and a Vegan twist on a Danish classic!
You will need:
- Half a roasted butternut squash, de-skinned
- 1 onion, chopped finely
- 1 tsp garlic paste/1 clove of garlic, minced
- 1 tsp dried thyme
- 20g rye bread crumbs
- 1 tin of butter beans, drained
- 1tbsp dried parsley
- 1tbsp fresh parsley, chopped
- Pinch of salt
- Generous amount of cracked, black pepper
To make start by quartering and deseeding the butternut squash then place in a deep baking tray. Drizzle with vegetable oil, sprinkle with salt and cover with foil and bake in the oven at 180° for around forty minutes. You can roast the squash in the bottom of the oven when you’re cooking other things – basically, roasted squash is a really versatile ingredient, especially in Autumn and Winter, so bung one when it’s convenient.
Check when they’re done by poking with a fork – they should be really soft. Take them out and allow them to cool (so they’re okay to handle) and save half the squash for a future recipe (soup is good). When they’re cool, scoop out the flesh of the other half and add to a mixing bowl.
Soften the chopped onion in a little oil and add to the mix. Combine the rest of the ingredients and mash with a masher until the beans are broken up and not too big. You can freeze whatever mix you don’t use or otherwise allow to rest in the fridge for a day or two. Form the mix into round, meatball sized balls and shallow fry in a little vegan butter until browned on all sides.
Serve with some boiled potatoes and a simple cucumber salad/pickle;
- Half a cucumber, sliced finely
- 4tbsp sugar
- 4tbsp white wine vinegar
- some mustard seeds; some black peppercorns
- dill, chopped finely
- a few bay leaves and a splash of water.
Make sure the cucumber is covered and leave to do its thing for at least an hour or two, longer if possible – it’ll keep in the fridge for AGES).