Hubbard squash is always a good
indicator that cold weather is on its way
Hubbard
squash profiteroles with creamy mushrooms
The largest of the winter squash, hubbards
are often cut up and sold in chunks because of their size. Their hard skin
means they store well though–up to six months if the temperature is low enough
– and they can be used in a variety of cooking and baking recipes. They’re
relatively easy to grow too, although they do take up considerable space in the
veggie patch.
Hubbards vary in colour from green to grey
and even a bluish colour; and they’re also known as the ‘green pumpkin’ and
‘buttercup’.
They’re delicious roasted with rosemary and
black pepper or mashed with spices like nutmeg and cumin. Or you could try
incorporating them into profiteroles like we have in the recipe below.
The flavour combinations
110g (½ cup) hubbard squash, peeled, seeded
and diced
Peeled,
seeded and diced squash
Choux pastry
·
200ml water
·
2ml salt
·
85g butter
·
115g flour
·
2 eggs
Mushroom filling
·
15ml (1tbsp) olive or avocado oil
·
250g button mushrooms, finely chopped
·
2 spring onions, finely chopped
·
1 garlic clove, crushed
·
½ handful chives, finely chopped
·
Salt and freshly ground black pepper, to taste
·
125g cream cheese
·
80ml (1/3 cup) fresh cream
Chopped mushroom and garlic
How to do it
1.
Preheat the oven to 200°C.
2.
Roast the squash on a roasting tray in the preheated
oven until soft, about 30 minutes. Mash and set aside to cool.
3.
For the pastry, place the water, salt and butter in a
large saucepan over medium heat, and heat gently until the butter has melted.
4.
Increase the heat and whisk in the flour quickly.
Remove from heat and beat the mixture vigorously until a smooth paste forms.
When the mixture comes away from the side of the pot, transfer to a large bowl
and leave to cool, 10–15minutes.
5.
Beat in the eggs, one at a time. Add the mashed squash
and mix until the batter is smooth and glossy, and has a soft dropping consistency.
6.
Line a baking tray with baking paper. Using a piping
bag and star nozzle, pipe the mixture into small balls on the baking tray. Bake
in the preheated oven until golden brown, 30 – 45 minutes.
7.
For the filling, heat the oil in a large pan over
medium heat. Add the mushrooms and spring onions, and fry until mushrooms are
slightly golden. Add the garlic and sauté for about 5minutes. Add the chives,
cook for a further 2 minutes and season.
8.
Add the cream cheese and cream, and cook, stirring,
about 10 minutes.
9.
Cut the profiteroles in half and sandwich together with
the filling. Serve immediately.
