Monday night firsts

A few months ago the boy and I decided we needed more fresh veg in our lives and decided to sign up with Abel and Cole for regular veg box deliveries. As well as ensuring a healthy dose of vitamins, I think the best part has been all of the weird and wonderful vegetables they send us-some of which I have never heard of!

This week the delivery included a pettypan squash, which is a small summer squash resembling a flying saucer. I have to admit when I first saw it I had no idea what I was going to do with it, but after a bit of online research I felt inspired. My first thought was something along the lines of this but having no Parmesan or marinara sauce kinda put the end to that one!

Finally I settled on this – a medley of roasted veg (including the pettypan squash) on top of a bed of spicy cous cous.

Having never tried pettypan squash before I was pleasantly surprised. Roasting it have it a sweet edge, and it worked really well with the roasted carrots and peppers. It does go a little bit soft so you may want to keep an eye on it whilst it’s in the oven, but mixed with the other ingredients there is still plenty of texture.

I apologise but I did use a ready made cous-cous mix (I think the Ainsley Herriot ones are a good option) but it is a Monday night and it’s been a busy day at work!

This served me and the boy with minimal leftovers. The sweetcorn doesn’t technically go with the recipe but it needed eating.

Given the success of the pettypan I can’t wait to see what gets delivered next time 🙂

Roasted Pettypan, Carrots and Red Pepper with Spicy Cous-cous
one pettypan squash cut into chunks
one red pepper cut into chunks
6 carrots, peeled
2 garlic cloves
1tbsp olive oil
100g cous cous

– heat the oven to 180/200
– put squash, carrots and pepper in a roasting dish with the garlic and olive oil
– roast in over for approximately 45mins (or until the veg starts to go soft)
– meanwhile make your cous cous (follow instructions on pack)
– heap hot fluffy cous cous into bowls and top with the roasted veg
– serve and enjoy



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