At this time of year the harvest from the allotment is at its finest. I can pick courgettes every day and still they keep coming. 2016 has been a bumper year for tomatoes and I have found the best way to store them is to roast them, blitz with a hand blender then pour the hot, rich, sweet, deep red sauce into sterile jars and seal.
This is a variation on my original courgette ball recipe which you can find jere, this time using butternut squash in place of spaghetti and a jar of roasted cherry tomato sauce.
To serve 4
Make the courgette polpette as per the recipe here. For a gluten free version substitute gram flour for the flour.
Put to one side.
Take 2 butternut squashes, peel, cut into large sections, deseed then run through a spiraliser. You may find your spiraliser struggles to get through. Mne scored the veg and I had to carefully tease the strands from one another.
Next make the tomato sauce. Heat a pan with 2 tablespoons olive oil. Add 2 finely chopped cloves of garlic, fry for a few seconds until softened then add 2 tins of chopped tomatoes, a large jar of passata or, if using fresh, roast the tomatoes for 1 hour at 200C, blend then add to the garlic and oil. Simmer gently to thicken.
Place a large, deep frying pan over a medium to high heat. Add 2-3 tablespoons of olive oil, then add the butternut. Stir gently and fry for around 7-8 minutes until starting to soften. Add the courgette polpette then the sauce. Stir gently over a medium heat for 3-4 minutes until everything is hot.
Serve with a sprinkling of vegetarian Parmesan style cheese.