Butternut &Coconut curry

Ingredients: 1 tbsp olive oil 1 large onion, sliced 2 green chillies, seeded And sliced ½ cup peeled and grated Fresh ginger root 4 teaspoon Thai curry paste 2 garlic cloves, crushed 3 ½ cups low-fat coconut milk/or soy milk ½ butternut squash, peeled, Seeded, cut in bite size pieces ½ cup red lentils 7…

Roast spiced pumpkin: With Braised Lentils & Vinaigrette

Ingredients: 1 butternut pumpkin (squash) About 750 g(1 lb 10 oz) 150 ml (5 fl oz) olive oil 1 teaspoon ground cumin 1 teaspoon hot smoked paprika Sea salt flakes Freshly ground black pepper 1 garlic bull, cloves separated, skin on 2 medium onions, finely sliced ½ fennel bulbs, finely sliced 250 g (9 oz)…

Pumpkin and Tomato pizzas

Ingredients: For The Dough 400 g/14 oz /2 2/3 cups strong white Bread flour 100 g/ 3 ½ oz /2/3 cup fine ground Semolina flour ½ tbsp salt ½ tbsp dried yeast ½ tbsp castor (superfine) sugar 350ml /12 fl.oz /1 2/5 cups Lukewarm water For The Topping 1 butternut squash, halved and deseeded 1…

Thai-Style Squash and Noodle Soup

Ingredients: 2 tsp coconut oil 1 red chilli 5 cm (2 in) piece of fresh root ginger, peeled and chopped Into matchsticks 2 shallots, sliced 400g (14 oz) squash, peeled and chopped into 1-2cm (1/2-3/4in) cubes 1 litre (35 fl oz) cubes 1 litre (35 fl oz) hot light vegetable stock 100g (3 ½ oz)…

Stuffed Baby Squash

It’s worth making most of the baby squash while you’re in the season. Use any varieties you can find and do not worry about choosing vegetables of uniform size, as an assortment of different types and sizes looks attractive. The bake vegetables can easily be shared out at the table. Serve with warm sun-dried tomato…

Stuffed butter nut/pumpkin

Ingredients: 1.9kg 3 ¾ lb whole butternut/ pumpkin halved Vegan bacon 150 g 5 oz 1 ¼ cup, finely chopped Handful of spinach ¼ teaspoon garlic granules ¼ teaspoon black pepper 240g 2/3 cup Parmesan dairy free cheese, shredded 2 stalk spring onion/scallion Method: Preheat oven gas mark 200°C/400°F and grease baking tray. Prepare the…