4 Ways With Our Squash

Parmesan crust

Slice and arrange the squash on a lined baking tray and drizzle with Honest Toil extra virgin. Sprinkle over a mix of grated parmesan, thyme leaves, Field Blends Maple Chilli Salt and lemon zest. Bake for 25 minutes.

Dahl

Dry fry some cumin seeds, ground coriander and turmeric.Add a chopped onion and sauté. Once cooked add 200g Hodmedod’s Naked Yellow Peas and 800g water. Bring to the boil and with a lid on, simmer for 20 minutes. Then add in some chopped squash and cook for another 20 minutes or until the squash is soft and the liquid is creamy. Throw in some chopped chillies, minced garlic and gently stir in 2 tablespoons of creamed coconut and cook over a low heat for 5 minutes. Serve with sliced fresh chilli and some fried curry leaves, fried onions and mustard seeds.

Pancakes

Peel and chop the squash and roast until soft. Allow to cool and then mash and add to a pancake batter, throwing in a handful of parmesan as you go. Fry as a you would a pancake and top with feta, cherry toms and our mixed salad leaves.

Loaded

Drizzle a sliced squash with Sussex Bee Honey, scatter over chilli flakes, paprika and cumin and roast until soft and golden. Meanwhile, put some silken tofu, fresh coriander, lime zest, pinch of salt and some pickled jalapeños into a blender and blitz. Once the squash is roasted, tip out and line the oven tray with paper. Put back on the tray, top with chopped cherry tomatoes, a drained tin of black beans and chopped red onion. Roast for another 10 minutes. Serve with dollops of the green sauce, more fresh jalapeños and coriander leaves.