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Seasonal Squash and Pumpkins

Updated: Mar 31, 2020

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