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 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