5 ways with... squash

1. Spicy squash soup

   Fry a chopped onion in a large pan with a chopped celery stick and 500g peeled chunks of squash. Add 140g of split red lentils and a tablespoon of mild curry powder. Cook for a minute, then add 1.2 litres of vegetable stock. Simmer for 35 minutes, then purée into a smooth soup.
   
   
   
   
   
   
   
   
   
2. Carrot, squash & chickpea purée
   This is a great weaning recipe! Steam chunks of peeled squash and carrot until tender. Place them in a food processor or blender with some drained canned chickpeas and a little hot water or milk, then purée until smooth. Freeze any leftover purée in an ice cube tray to use later.
   
   
   
   
   
   
   
   
   
3. Stuffed squash
   Halve a squash and scoop out seeds. Make diagonal cuts in the flesh and brush with oil. Bake for an hour or until tender at 200°C/400°F/gas mark 6. Fry two cloves of garlic in a pan and add a can of drained mixed beans. Heat through and spoon over the squash. Top with grated cheese and serve.
   
   
   
   
   
   
   
   
4. Potato & squash mash
   For a colourful mash, boil equal amounts of squash and potato until soft (try adding a peeled garlic clove to the water if you like). Drain, then mash with milk, butter and a little salt and pepper.
   
   
   
   
   
   
   
   
   
   
   
5. Sausage roast
   Preheat oven to 200°C/400°F/gas mark 6. Put chunks of peeled  squash and potato, wedges of onion and sausages in a large roasting tin with one to two tablespoons of olive oil. Roast for 40 minutes, turning occasionally, until the vegetables are tender and golden.

Tasty tip

The more orange the flesh of a squash is, the riper and sweeter-tasting it will be.

Do you have a simple, tasty family recipe that you'd like to share? If so, contact us!

Click here to see all recipes.