Seasonal Squash and Pumpkins

There are so many ways to enjoy seasonal squash and pumpkins –

Smashed pumpkin on sourdough with poached egg and avocado

Ingredients: (serves 1)

200g prepared pumpkin or butternut squash

1 egg

1 slice sourdough bread

½ avocado, sliced

A few mixed leaves

Salt, pepper and a pinch of paprika

Cook the pumpkin or butternut squash in simmering water for 15 mins until tender.  Drain thoroughly and return it to the saucepan. Mash, seasoning with a little salt and pepper. Cook for another few moments stirring to evaporate any excess moisture.

Poach the egg in gently simmering water for 3-4 mins.  At the same time toast the sourdough bread.

Spread the mash over the toast and top with sliced avocado. Place the poached egg on top and sprinkle with a little paprika.  Serve with a few mixed leaves

Roasted Squash Salad with Gorgonzola

Ingredients: (serves 2)

400g prepared squash or pumpkin, cut into slices (reserve seeds)

1 large red pepper, deseeded and sliced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Few drops of soy sauce

80g young spinach leaves

Handful of watercress

100g gorgonzola

Salt and freshly ground black pepper

2 tablespoons vinaigrette dressing

Preheat the oven to 200C, fan 180C, Gas Mark 6.

Put the sliced squash or pumpkin and pepper into a roasting tin and add 1 tbsp olive oil. Season and toss to coat.

Rinse the reserved seeds and put them into a small roasting tin with the rest of the oil, the balsamic vinegar and soy sauce. Roast in the oven for 10-15 minutes about the squash and pepper.  Remove when browned and cook the squash and pepper for about 10 mins more, until tender. Cool slightly.

Share the spinach and watercress between 2 serving plates and top with the warm vegetables and Gorgonzola. Serve sprinkled with the dressing and the roasted seeds.

Butternut Squash soup

Ingredients: (serves 6)

110g onions

2 garlic cloves

3 cm fresh root ginger

30g coconut oil

750g butternut squash, peeled, and cubed approx. 2cm

400g coconut milk

100g water

1 vegetable stock cube

1 pinch of cayenne pepper

Salt pepper

Prep:

Peel, cube butternut squash and layout to roast for about 20 mins.Chop onion, garlic, ginger.In saucepan melt coconut oil then saute the onion, garlic and ginger until soft.Add roasted butternut squash, coconut milk, water, stock cube, cayenne pepper if using, salt and pepper.Cook slowly for 20 mins.Blend soup. Adjust seasoning to taste and serve immediately.

Chickpea croutons – drain and roast a tin of chickpeas drizzling with maple syrup for about 40 mins. Use on top of soups and salads.