Everything Miniature, Except Dogs. Butternut Squash, However You Want It! Oh, and no Recipe.

Is there something about small versions of things, miniature, that makes us all go, ahhhh? It’s true for me

Miniature travel irons, miniature foldable toothbrushes, smaller versions of sewing kits, small bottles of champagne, individual steak ‘n ale pies and small butternut squash. Should that be squashes? (I’m sure someone will let me know).

   Let’s be clear, I don’t include very small yappy dogs in this. My Mum had her own name for these spoilt little creatures, a term that I can’t mention here, but one my sisters and children will all be familiar with.

My two children have recently become very interested in dogs. Actually, I’d have to add Mr G to the list of dog wanters.

In case you didn’t know, I’ve two cats, Hamilton, a boy cat and Cincy a three-legged girl cat, a tripod.

They belong to both myself and Mr G, if cats can belong to anyone, but because I’m a very a selfish cat lover and don’t share my toys with others easily, I call them mine. That is until they bring dead animals in through the cat flap.

Which is every single day.

 Hamilton and Cincy are very lucky kitties, they have a movable buffet directly outside their little revolving door.

A field of grass, in the summer months home to a few sheep, full of rabbits, birds, mice and voles all year-round. If it wasn’t for the difficult weather we have outside our window in the North East, we would have a floor full of dead things. Actually, thats not strictly true.

 There’s nothing that tickles me more than hearing the lovely Mr G mumbling under his breath when we’re chasing a live mouse around the kitchen after one of our little furry darlings decided that we must be undernourished and need the leg meat of a mouse to fortify us.

Have you seen me?

Undernourished is something I am not?

 Interestingly, when Mr G is away on business, I’m not honoured with little morsels.

Think of that what you will.

 Back to the dogs.

 As I said, both of my children have now got a real yearning for a dog. My son had the joy of giving me a furry grandpup by the name of Peggy. It’s true what they say, once you have a grandpup, there is no going back. So yes, I am smitten.

 Next to be delivered of a puppy will be my daughter who is due her little bundle of fur in a few weeks, with the girly name of Maggie.

Her husband, ever the dry humoured joker, bandied around the name of Mango, which after a few days, I grew to like. But not to be, Maggie it stays.

 Now the lovely Mr G has been on the lookout for the perfect playmate to fit in with our lifestyle.

Because I’m no longer a maker of dramatic cakes, work from my home kitchen playing with food, and from my home office writing about it, it’s now thought that the time might be right for us to join in with the family trend.

But please, not a miniature yappy dog, otherwise my cats might feel the need to bring that back through the cat flap as a little appetiser.

 What do you think?

 Back to the other small, but hopefully not furry miniature things,

I have a very long and respectful relationship with butternut squash, especially since my local Aldi has been selling these dainty little cuties for the last few weeks.

 I’m a big lover of butternut squash in general.

It’s the rich sweet taste when it’s roasted that brings a smile to my face.

Mouth burning hot from the oven, or processed in rich thick soup with the addition of a roast carrot or red pepper. As a stand-alone vegetable or in cubes cooked underneath and basted in the juices of a duck.

If you’re wanting something for a pie filling, vegetarian or meat base, you can’t go far wrong with butternut squash.

This isn’t so much a recipe as much as an idea that you can add to with whatever else you have to hand.

Use the butternut squash as a vessel for the things you love the most, things that are the next meal (that’s what we’re calling leftovers in our household).

Leftover Bolognese, meat or veggie? Fill the roasted butternut squash and serve as a stand-alone dish.

That’s what I’ve done here.

So, not a recipe but an idea you can follow through with.

Let me talk you through my stuffed butternut squash dish

Enjoy Your Sweet Life

Miniature vessels of next days meal.

What You Need

• Butternut squash

• Leftover Cooked bolognese - or something else you have

• Cheese – optional

• Cayenne pepper

• Maldon Salt

• Pepper

• Chilli Oil – See Tip Box

Look at that colour, beautiful

How it’s Done

• Heat oven to 200c

• Wash the outside of the skin very well, and dry competely – See Tip Box

• Cut your butternut squash in half, longways, and deseed

• Put the butternut squash onto a baking tray, skin side down

• Sprinkle with the oil and seasonings and place into the hot oven

• Cook until the squash is soft enough to push a dull knife through.

• Remove from the oven

• Heat up the next meal ingredients and spoon on top of the cook squash

• Cover with grated cheese and return to the oven until the cheese is melted

Serve and enjoy

Tip Box

• Chilli Oil – Don’t have any of this, no matter. Use whatever oil you like, flavoured or not

• Skin – Once roasted, the skin of the butternut squash becomes soft and delicious to eat

Filled with Bolognese and cheese melted, mmm