More Healthy Schools Club Recipes

The children in Tuesday's Healthy Schools Club have been creating some more delicious dishes, under Mrs Smith and Mrs Hall's careful supervision. They have recently made Gingerbread people, a 'Speedy Spinach Curry', 'Creamy Butternut Squash Pasta' - which smelt so tasty that Mrs Obridge took the recipe home to make for her family - see the photo below and Breakfast Wraps. The main ingredient for the Creamy Butternut Squash Pasta recipe, the butternut squash, was grown in the vegetable garden at Chapel Haddlesey School!

Creamy Butternut Squash Pasta - Serves 6-8

Ingredients:

• 1tbsp Vegetable oil
• 1 Butternut squash, peeled, deseeded and diced
• 500g pasta of your choice
• half a broccoli head, cut into florets
• half a medium onion, peeled and diced
• 1tsp of Garlic puree
• 1.5tsp of Paprika
• half a tsp of Nutmeg
• 1 x 400g can of Coconut milk
• 50g Tomato puree
• 9 Cherry tomatoes, halved

Method:

1.  Coat the butternut squash in some of the vegetable oil and roast in the oven for 30 minutes or until soft.
2. Meanwhile, cook the pasta according to the instructions, drain and set aside.
3. Steam the broccoli until tender, drain and set aside.
4. Heat the remaining oil in a pan. Add the onion and cook until starting to soften.
5.  Add the garlic, paprika and nutmeg and cook for a further 2-3 minutes.
6. Add the coconut milk, tomato puree and 3/4 of the butternut squash, season and simmer until the onion is soft. Then, blend with a hand blender or a mixer until smooth.
7. Toss your pasta in the butternut squash sauce. Then stir in the remaining butternut squash, broccoli and cherry tomatoes.

Speedy Spinach Curry

Ingredients:

• 20g unsalted cashew nuts
• 1 onion
• 2 teaspoons of Rogan Josh curry paste
• 100g paneer cheese
• 200g baby spinach

Method:

1. Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the the pan occasionally until lightly golden. Tip the cashews into a pestle and mortar, returning the pan to the heat.
2. Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste. Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper. Crush the cashew nuts and sprinkle over the top before serving. Yum.