Recipes

Squash

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• Squash Mash with Cardamom and Cinnamon
• Thai Fried Squash and Chicken Cakes with a Sweet Chilli Sauce
• Braised Lamb Shank with Moroccan Squash

750g winter squash peeled and cubed
1 large onion peeled and diced
1 large potato peeled and cut into cubes
1 clove garlic clove peeled and finely chopped (optional)
50g pumpkin seeds
1 tsp sugar
1 tbsp olive oil
2 large roasted red peppers
Half tsp ginger
1 litre good quality vegetable or chicken stock
Sea salt and black pepper

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Roasted Pepper
Leave peppers whole and washed. Grill the red peppers on all sides until charred. Remove the peppers and place in a polythene bag to cool this aids the peeling process. Once cooled, peel and deseed the peppers, roughly cut.

Method
In a large sauce pan heat 1 tbsp olive oil add the winter squash, onion, garlic and potato, season with sea salt and black pepper and allow to soften for 5 minutes. Add the red pepper and mix together, cook for a further minute stirring occasionally. Add the half tsp of ginger toss and mix well. Then add the stock and bring to the boil, simmer for 25 minutes or until the vegetables are soft.
Remove from the heat and puree the soup mixture a little at a time in a food processor or blender until completely smooth.

Meanwhile toast the pumpkin seeds in a frying pan for 2-3 minutes tossing occasionally, add the tsp of sugar, mix thoroughly and remove from heat.
To serve add a tbsp of crème fraiche and sprinkle with the toasted pumpkin seeds.