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8 ways to put spectacular winter squash to good use

19th October 2016

The British Autumn has ushered in a whole new cast of colourful characters to the vegetable patch. Say hello to pumpkins, butternut, harlequin and spaghetti squashes – their fleshy insides, ranging from pale yellow to deep amber in colour, await scooping, chopping, pureeing and of course, devouring.

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Our Harlequin Squash love hanging out together.

Don’t be put off by the beautiful variety of shapes, sizes and colours they come in (we admit, a massive pumpkin can be a little daunting). They all hold their own unique flavours and delicious charm that’s ripe for experimenting with in all manner of warming winter dishes. Here are our 8 ideas to get you hooked on the season’s super squashes:

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1. Pumpkin & Spinach Pie

Can a pumpkin pie be any more Autumn-y? Hearty and heart-warming all at the same time, pumpkin partnered with leafy green spinach, sweet red onions and tangy goat’s cheese are seasonal gaggle of veg just begging to be topped by pastry.

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2. Stuffed Squash Quinoa Pots

Scoop out the insides of deliciously dainty squash (such as the Harlequin variety) and stuff ‘em with a killer bunch of umami-makers including wild mushrooms, British quinoa and ‘King of English Cheeses’ creamy, crumbly Stilton.

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3. Pumpkin Chai Latte

Drink up those pumpkin guts by whipping them into sumptuous sippable shape. Cosy up to a mug of the good stuff by gently heating 200ml of milk in a saucepan with ¼ tsp of cinnamon, a pinch of ground ginger and a pinch of nutmeg. Whisk with 1tsp of pumpkin puree and 1tsp of honey if you like it a little sweet.

4. Spaghetti Squash and Kale Pesto

How brilliant is it that there’s a squash out there with its name dedicated to one of the world’s most popular dishes? Not a coincidence, Spaghetti Squash actually forms spaghetti-like strands when cooked and makes a low-cal, low-carb alternative to pasta too. Slice a Spaghetti Squash in half lengthways, scoop out the seeds and cover in a little oil. Place cut side down on a baking tray and roast at 180C for 1 hour. Leave to cool a little and scoop out its strand-like flesh. Whizz a bunch of kale with 25g of pine nuts and 25g of grated parmesan and a good glug of olive oil. Mix together with the squash and hey, pesto!

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5. Pumpkin & Thyme Soup

Just a handful of ingredients make this one of the best seasonal soups on offer. This a fantastically simple and soothing way of using up pumpkin guts with little effort and a lot of return!

6. Fava Bean & Butternut Squash Dahl

Say hello to the beautiful British Fava Bean, brought to life in a filling, nutritious and delicately spiced one-pot dish. The beans go a bit creamy when they break down in cooking and make a comforting backdrop to the al dente bite of butternut squash.

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7. Pumpkin & Sage Risotto

The simple things are good for a reason. There’s no need to mess around much with the old familiar couple of nutty pumpkin and warming sage in a hot bowl of gooey risotto goodness.

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8. Pumpkin Spiced Honey Cake

Not to be confined to your savoury repertoire, think of pumpkin in sweet treats like the carrot in your mum’s cake. A deliciously light, super-seasonal cake, it’s all the excuse you need to make use of pureed leftover pumpkin guts.

Pumpkin disclaimer: if using flesh from the inside of your carved pumpkins, make sure it hasn’t been left outside for days beforehand! Use the flesh from freshly carved pumpkins and you can store it in tupperware in the fridge until you’re ready to have your wicked (witchy) way with it.

Have a Happy Halloween folks!

Check out our cast of squash characters along with all seasonal veg on the shop!

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