more recipes using seasonal squash
Roast spaghetti squash with sage butter & pine nuts
SERVES 4 PREP 10 mins
COOK 40 mins EASY
Heat oven to 200C/180C fan/ gas 6. Cut a spaghetti squash in half, scoop out the seeds and drizzle with 2 tbsp olive oil. Season well and place, cut-side down, on a baking sheet. Roast for 30-40 mins until tender. Meanwhile, melt 10g butter in a frying pan with some finely chopped sage. Once the squash is cooked, pour over the butter and use a fork to pull the flesh into strands. Top with toasted pine nuts and parmesan.
GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 179 kcals • fat 14g • saturates 4g • carbs 6g • sugars 5g • fibre 4g • protein 4g • salt 0.2g
Squash, ginger & orange purée
SERVES 4 PREP 5 mins
COOK 45 mins EASY V
Heat oven to 200C/180C fan/ gas 6. Peel, halve and oil an acorn or butternut squash (about 600-800g) and place cut-side down on an oiled baking sheet. Roast for 30-40 mins until tender, then place in the bowl of a food processor with 10g butter, the zest of 1 orange, 1/2 tsp salt, 1cm piece ginger, grated, pepper and a pinch of chilli powder. Blitz to a smooth purée and serve with pan-fried scallops or hake, oven-roast veg or stir through a risotto.
GOOD TO KNOW 1 of 5-a-day • low fat PER SERVING 75 kcals • fat 2g • saturates 1g • carbs 11g • sugars 6g • fibre 3g • protein 1g • salt 0.7g
Raw squash salad with feta, almonds & parsley
SERVES 2-3 PREP 5 mins
COOK 15 mins EASY V
Heat oven to 200C/180C fan/gas 6. Toss 2 tbsp skin-on almonds with enough rapeseed oil to coat, a pinch of salt and 1/2 tsp smoked paprika. Toss, then roast for 10 mins. Remove from the oven. Using a peeler, peel 400g peeled acorn, delicata or butternut squash into long ribbons in a bowl. Season. Whisk together
1 tbsp extra virgin olive oil with 1/2 tbsp sherry or cider vinegar, salt, pepper and 1 tsp honey. Pour some dressing over the ribbons just to coat, and stir through 1 tbsp chopped parsley and the almonds. Crumble over some feta to finish.
GOOD TO KNOW 1 of 5-a-day • vit c • gluten free PER SERVING (3) 237 kcals • fat 16g • saturates 4g • carbs 13g • sugars 8g • fibre 3g • protein 7g • salt 0.7g