Updated: Mar 31
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 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
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)
2 garlic cloves
3 cm fresh root ginger
30g coconut oil
750g butternut squash, peeled, and cubed approx. 2cm
400g coconut milk
1 vegetable stock cube
1 pinch of cayenne pepper
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.