Quick & Easy

SQUASH

SQUASH HALLOUMI SKEWERS

Serves 2 1. Boil 300g peeled, deseeded butternut squash, cut into 5cm cubes, for 10min. Drain. Steam dry. 2. Cook 100g couscous to pack instructions. Stir in handful chopped mint, 3 chopped spring onions and ½ diced cucumber. Season. 3. In a jar shake 1tbsp each of oil and honey, juice ½ lime, crushed garlic clove. Season. 4. Thread squash and 250g halloumi (5cm chunks) on 4 skewers. Brush with honey mix. Fry for 2min each side. Serve with couscous.

SPICED SQUASH COCONUT SOUP

Serves 2-3 (1.1 litre) 1. Cook 1 chopped onion in 1tbsp oil, for 10min. 2. Remove stalks from bunch of coriander, add leaves, 1 crushed garlic clove, 1tbsp curry powder, ½tsp mixed spice, ¼tsp turmeric, cook for 1 min. 3. Add 500g peeled, deseeded butternut squash, cook for 5min. Pour in 400ml light coconut milk, 200ml veg stock, juice 1 lime. Cover and simmer for 15min. 4. Blitz till smooth. Season. Divide into bowls. 5. Garnish with double cream, desiccated coconut and coriander leaves.