Category: Squash Recipes

Ingredients Croutons: 300g old bread roughly broken into bite-sized pieces Extra virgin olive oil A small handful of freshly grated parmesan cheese or other hard cheese Sea salt and ground black pepper to taste Roast vegetables: 500g or so butternut squash or other winter squash or pumpkin, peeled 2 medium carrots, scrubbed, topped & tailed 6 or more cloves garlic, peeled and left whole or cut into chunks 1 or more red onion, peeled Big handful mushrooms Extra virgin olive oil Red wine vinegar A large pinch of chilli flakes…

If you are lazy like me and hate peeling them which is hard and I always cut myself as a result… for small (gem in particular) squashes but will work with all, cut in half, scoop out seeds and fill hole with cherry tomatoes cut in half, lots of garlic chopped roughly, olive oil and seasoning. Roast on baking tray at 200ish for 1/2 to 1hour depending on size….for butternut best to cut in quarters lengthways because of size. Cut slice off bottom for better balancing in oven. (Thanks Sarah…

Try cutting sweet potato and butternut squash into smallish cubes, roast in a little oil for 40 mins approx then remove from oven and cool till warm, simply toss together with crumbled goats cheese and or pine nuts and broken walnuts and serve on bed of lettuce… mmmm. (Mark). (Add dressing if desired).

1 tbspn olive oil 25g/1 oz butter 700g/1lb 9oz butternut squash 4 sprigs fresh rosemary or 1/2 tspn dried (or Herbes de Provence) 175g/6oz chestnut mushrooms, sliced 300/10oz penne or rigatoni 250g tub mascarpone Parmesan, grated, to serve 1. Preheat the oven to 200c/Gas6. Put the oil and butter in a roasting tine and put in the oven to heat. Meanwhile, peel the squash and cut into bite-size pieces. Toss it into the melted butter and oil, together with the rosemary, salt and pepper. 2. Roast the squash for 25…

The small squashes, e.g. butternut, can be baked. Preheat oven to 375 degrees. Cut squash in half with sharp knife and remove seeds. Baste the cut sides with melted butter and honey, and sprinkle on some salt and cinnamon (optional). Place in an oiled baking dish and bake for one to one and a half hours, pasting regularly with a butter and honey mixture. When the skin can be pierced with a cocktail stick it is cooked.

Hi Tony – re the squashes – simply cut them in halves or quarters if large, scoop out the seeds, place in baking dish or in foil, drizzle over olive oil and bake until soft – usually take about as long as a baked potato. You can’t overcook them as they are delicious mushy. This way you don’t have to skin them (which is a real pain). Cheers Sarah Bush