Squash and pumpkin are both healthy and delicious to eat and can be used in so many recipes. A few of our favourites are detailed below including soup, cake and pesto recipes.
  • Roasted Pumpkin Seeds
  • Pumpkin Soup
  • Pumpkin Bread
  • Spicy Butternut Soup
  • Roast Squash Wedges
  • Pumpkin Puree
  • Squash stuffed with leeks
  • Squash soup with gruyere
Serves 2

Roasted Pumpkin Seeds

Delicious, healthy and a great addition to any salad or soup. The best varieties for this are Baby Bear or Kakai, which have ‘naked’ seeds.

Prep 5 min
cook 10min

Ingredients:

Pumpkin seeds
Salt
Olive oil

Pumpkin Image

Instructions:

1. Preheat your oven to 180°C/350°F/Gas 4.
2. Pull off the flesh and give them a good rinse, then pat dry with kitchen roll.
3. Spread the seeds on a baking sheet. Drizzle with olive oil and sprinkle lightly with salt.
4. Bake for around 10 minutes, or until the seeds are lightly golden brown. Larger seeds can take up to 30 minutes.
5. Leave to cool before eating or storing.

Notes: You can flavour them how you like, why not try chilli flakes or paprika?

Serves 4

Pumpkin Soup

You can’t beat a traditional, warming mug or bowl of pumpkin soup!

Prep 5 min
cook 40min

Ingredients:

Medium sized pumpkin
Olive oil
1 tsp dried chilli
1 tsp ground coriander
1 tsp ground nutmeg
1 litre chicken stock
1 onion
2 carrots
1 celery
3 garlic cloves

Pumpkin Image

Instructions:

1. Preheat the oven to 190°C (375°F) Gas 5
2. Cut the pumpkin in wedges and remove the seeds. Place on a baking tray and toss with 2 tablespoons of olive oil and ground chilli and coriander
3. Roast the pumpkin for about 30-40 minutes. When it is slightly caramelised check with a skewer that it is soft
4. Roughly cut the other vegetables and cook in a saucepan over medium heat with olive oil until tender, should take about 15 minutes
5. Scoop out the flesh of the roasted pumpkin and add to the saucepan with the stock and nutmeg
6. Bring to the boil then simmer gently for 10 minutes and blend
7. Reheat in a saucepan and season with salt and pepper

Notes: Can be frozen for up to 2 months.

Serves 2

Pumpkin Bread

Use the Pumpkin puree recipe

Prep 15 min
cook 50min

Ingredients:

460g sugar
420g plain flour
2 tsp baking soda (bicarbonate of soda)
1½ tsp salt
1½ tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
4 eggs, slightly beaten
240ml vegetable / sunflower oil
450g cooked pumpkin (see pumpkin puree recipe)

Pumpkin Image

Instructions:

1. Preheat oven to 200C / Gas 5 / 350F
2. Grease and flour two 20 x 10cm loaf tins
3. Mix together the pumpkin puree, 4 eggs and oil until blended
4. In a second bowl mix together the sugar, plain flour, baking soda, salt, baking powder, cinnamon and nutmeg. You could add ¼ tsp of ginger if you like
5. Stir the dry ingredients into the pumpkin mixture until just blended
6. Pour the mixture into your greased and floured loaf tins and cook for 70 minutes (check it’s ready by pushing a skewer into the centre and ensuring it comes out clean)

Notes: Why not serve with butter or cream cheese?

Serves 4

Spicy Butternut Soup

Prep 15 min
cook 35min

Ingredients:

1 onion
½ – 1 chilli to taste (de-seeded and finely chopped)
Large piece of grated ginger
1 butternut squash (peeled, de-seeded and cubed)
400ml coconut milk
½ to 1 pint chicken stock (depending how thick you prefer your soup)
Fresh coriander (for garnish)
Coconut oil for frying

Pumpkin Image

Instructions:

1. Melt the coconut oil and fry onion, chilli and ginger over a medium heat. Be careful not to burn.
2. Add butternut squash, reduce heat and stir.
3. Simmer for 20 to 30 minutes until the squash has softened
4. Remove from the heat and blend with a hand blender. It may be quite thick at this point.
5. Add coconut milk and blend again
5. Heat through and serve with fresh coriander

Serves 4

Roast Squash Wedges

Crown Prince squash works well for this recipe as roasting brings out its sweet nutty flavour.

Prep 10 min
cook 30min

Ingredients:

500g Crown Prince squash
3 tbsp olive oil
Sprig of fresh or dried rosemary

Pumpkin Image

Instructions:

1. Preheat the oven to 180°C (350°F) Gas 4
2. Peel the squash with a sharp vegetable peeler or sharp knife. Remove seeds and pulp and cut into wedges.
3. Put the squash into a roasting tin and pour over the olive oil. Stir to cover and add sprigs of rosemary
4. Roast in the oven for 30-40 minutes and baste once half way through. Leave until it is nicely roasted and tender.

Notes: To help cut a squash, particularly a Crown Prince which has a tough skin, place a damp tea towel underneath to stop it slipping and watch your fingers.

Try adding goats cheese or feta and put back in the oven for five minutes until melted.

Serves 4

Pumpkin Puree

Pumpkin puree can be used in many recipes; pumpkin break, pumpkin pie, pumpkin dip or pumpkin muffins. Makes 450g.

Prep 15 min
cook 45min

Ingredients:

2 small or 1 large pumpkin (smaller pumpkins often have better flavour)

Pumpkin Image

Instructions:

1. Preheat the oven to 190°C (375°F) Gas 5.
2. Cut the pumpkin in half and scrape out the seeds and pulp
3. Place the pumpkin on a baking tray and roast in the oven for 45 minutes or until they are fork tender
4. When it is cool enough to touch, scrape the pumpkin away from the skin and then pulse the flesh using a food processor or mash

Notes: Can keep in the fridge for up to 3 days. Pumpkin puree can be frozen for up to 3-6 months.

Serves 2

Squash stuffed with leeks

Can be made with various small squashes, Red Kuri  and Harlequin all work well.

Prep 20 min
cook 70min

Ingredients:

4 small squash, 400g or larger
2 leeks finely chopped
35g butter
4 tbsp crème fraiche
1 tsp English mustard
Salt and pepper

Pumpkin Image

Instructions:

1. Preheat the oven to 190°C Gas 5
2. Take a slice from the bottom of the squash so it can sit properly
3. Slice of a lid from the squash and keep. Remove the seeds
4. Melt the butter in a pan and add the chopped leeks. Once sizzling turn the heat down, put a lid over and steam for ten minutes. Take off the heat
5. Mix the crème fraiche, mustard, cheese and leeks together and 3/4 fill the squash
6. Add the lid to the squash and bake in the oven for around 50 minutes. This timing will depend on the size of the squash used

Serves 2

Squash soup with gruyere

Prep 15 min
cook 80min

Ingredients:

1 medium squash or pumpkin (Crown Prince work well)
300ml crème fraiche
500ml vegetable stock
1 tbsp finely chopped sage
3 garlic cloves
100g grated gruyere (or any other cheese)

Pumpkin Image

Instructions:

1. Preheat oven to 180 / Gas mark 4
2. Wash your squash and cut off the top third
3. Scoop out the seeds. You can roast the seeds (see recipe)
4. Scoop out a third of the flesh and put in a saucepan with the crème fraiche, stock, sage, salt and pepper and garlic and bring gently to the boil. Simmer for 20 minutes. Either puree or not, depending how you like it
5. Pour the hot soup into the squash, replace the lid and cook for one hour. Test the flesh in the lid until it is tender
6. Remove the lid. Sprinkle with grated gruyere and melt the cheese in the oven for five minutes.

Notes: Delicious served with crusty bread and decorated with sage.