Baked Winter Squash/Pumpkin with Tomatoes..

Butternut or pumpkin can all be used in this simple recipe. Serve the pumpkin as a light main course, with warm crusty bread, or as a side dish. Canned chopped tomatoes with herbs are used in this recipe. A variety of flavoured canned tomatoes are now available including garlic, onion and olive-they are ideal for adding a combination of flavours when time is short.


45ml/3 tbsp garlic flavour olive oil

1 kg/2 1/4 lb pumpkin or orange winter squash, peeled and sliced

2 x 400g/14 oz cans chopped tomatoes with herbs

2-3 fresh rosemary sprigs, stems removed and leaves chopped


1.Preheat the oven to 160°C/325°F/ Gas 3. Heat the oil in a pan and cook the pumpkin or squash slices, in batches until golden brown. Removing them from the pan as they are cooked.

2.Add the tomatoes and cook over a medium high-heat until the mixture is of a sauce consistency. Stir in the rosemary and season to taste with salt and pepper.

3.Layer the pumpkin slices and tomatoes in an ovenproof dish, ending with layers of tomatoes. Bake for 35 minutes, or until the top is lightly glazed and beginning to turn brown, and the pumpkin is tender. Serve immediately.