Tag Archives: butternut squash

Recipe of the Week – 20th February 2017 – A Spicy Butternut Squash Light Lunch

Sometimes a massive evening meal is not always something that I crave (even though I do admit to liking my stodge!), and the other day I thought I would try a simple experiment with a butternut squash I had in the fridge. This is essentially roasted cubes of lightly spiced squash which really lends itself to being a side for a salad, or as a healthy light lunch. Something a bit different for a quick vitamin boost!

Serves 4


1 large butternut squash, peeled, deseeded and cut into 2cm dice

3 tbs extra virgin olive oil

2 tbs Za’atar or Sumac

Mixed salad leaves

50g sprouted seeds

6 cherry tomatoes, halved

2 tbs balsamic vinegar

Salt and pepper to taste


1. Preheat the oven to 200C.

2. Place the butternut squash cubes in a large saucepan of boiling water and par boil for 5 minutes. Drain well.

3. Put the cubes on a large preheated baking tray, drizzle the oil over and sprinkle the Za’atar to cover. Season and mix well. Roast for 30 minutes until soft.

4. Meanwhile, place all the salad ingredients in a large bowl and drizzle the ginger over. 

5. Simply serve a portion of the butternut squash with the salad and some fresh crusty bread.

Recipe of the Week – 9th January 2017 – Warm Butternut Squash Salad

Happy New Year everyone! At this time of year I tend to crave healthy food following the excesses of Christmas, but it feels too cold for traditional green salads, so I hit upon this recipe to get those craved-after vitamins but in a warming way! It may seem a bit weird having warmed veg with lettuce, but trust me this really works!

Serves 4


1 large butternut squash, peeled, deseeded and cut into 2cm dice

2 cloves of garlic, crushed

3 tbs extra virgin olive oil

2 tsp fresh thyme leaves

100g couscous

150ml good quality vegetable stock from bouillon

1 small iceberg lettuce, shredded

3 large tomatoes, roughly chopped

3 spring onions, roughly chopped

100g feta cheese, crumbled


1. Preheat the oven to 220C.

2. In a large mixing bowl, mix together the butternut squash cubes, olive oil, garlic and thyme leaves. Place on a large baking tray and roast for 20 minutes until soft.

3. Add the couscous and hot vegetable stock to a small bowl and allow to soak for 10 minutes

4. In another large mixing bowl add the lettuce, tomatoes, spring onions and feta and mix well.

5. Combine the butternut squash cubes with the couscous and add to the salad ingredients. Stir well to combine.

6. Serve immediately with warm pitta bread.

Recipe of the Week – 19th September 2016 – Courgette and Butternut Squash Fritters

This is a great recipe for using up any leftover veggies that may be in the fridge, and can be adapted to an extent depending on what you have spare, such as potatoes, cabbage, leeks, etc. A good tip when making these is to compress the grated mixture as much as possible before frying to remove any excess moisture and to help keep them together.

Makes 8


1 large courgette, roughly grated

1 small butternut squash, peeled, deseeded and roughly grated

1 large sweet potato, peeled and roughly grated

3 tbs olive oil for frying

1 clove of garlic, crushed

50g wholewheat flour

2 eggs, beaten

Salt and pepper to taste


1. Add all of the ingredients to a large bowl and mix well.

2. Form the mixture into fritters approx. 6cm in diameter.

3. Place a clean tea towel over the the fritters and compress to remove excess moisture.

4. In a large frying pan add the oil and fry on a medium heat for 5 minutes each side.

5. Serve when still warm with a light yoghurt dressing and a side salad.

Recipe of the Week – 25th July 2016 – Bengali Butternut Squash with Chickpeas

This is a new way with butternut squash for me. Although it is essentially using ‘curry’ spices and flavours, this blend and combination gives a unique flavour, and the texture with the chickpeas provides something that is really satisfying.

Serves 6


2 large butternut squashes, peeled, deseeded and cut into 2cm dice

4 tbs vegetable oil

2 large onions, finely diced

3 cloves of garlic, finely chopped

large pinch ground asafoetida

2 tbs ground cumin

1 tbs ground fenugreek

1-2 mild dried red chillies

1 tsp ground turmeric

1 tsp ground coriander

1 tsp garam masala

2 bay leaves 

200ml/7fl oz boiling water

1 x 400g canned chickpeas, drained and washed

Salt and sugar to taste


1. Heat the oil in a large non-stick saucepan pan over a medium heat. Add the garlic, asafoetida, bay leaf and chillies and fry for 1-2 minutes, stirring well to combine.

2. Add the onion, mix well and fry for a further 3 minutes.

3. Add all of the remaining spices, 3 tbs of water and cook for a further 1-2 minutes.

4. Add the butternut squash cubes and the boiling water to the mixture, bring to the boil then simmer, covered, for 30 minutes until soft.

5. Add the chickpeas and a pinch of sugar and salt. Stir well and serve immediately with rice or naan.

Recipe of the Week – 4th July 2016 – Moroccan Butternut Squash Couscous

This is a really simple but very satisfying recipe that makes a great quick lunch. I made this as an alternative Sunday lunch to give me a break from gravy! This is very nice the next day served cold, too.

Serves 4


1 large butternut squash, peeled, deseeded and cut into 2 cm dice

300g dried couscous

3 tbs extra virgin olive oil

2 tbs ras-el-hanout

1 tbs ground cumin

1 tbs ground cinnamon

1 pomegranate, seeds removed

300ml vegetable stock from good quality bouillon 

2 tbs fresh parsley, finely chopped

200ml natural yoghurt


1. Preheat the oven to 220C.

2. Place the butternut squash cubes in a large bowl, add the oil and spices and mix together well. Place on a large baking sheet and bake for 30 minutes until soft.

3. In another large bowl, add the coucous and stock, mix together well and leave for 10 minutes. Mix in the chopped parsley and season.

4. Finally, mix together the butternut squash and couscous, and serve with drizzled yoghurt and the pomegranate seeds.

Recipe of the Week – 30th March 2015 – Butternut Squash and Chick Pea Loaf


I have been looking for a nut-free, nut roast (if that makes sense!) for a while, for people with nut allergies, and was inspired this week by something in the Guardian. This is my variation on it, which adds parsnips for extra sweetness, as well as a few other tweaks. This turned out to be very filling and more-ish, and I will definitely be doing it again.

Serves 6


1 large butternut squash

3 large parsnips, peeled and diced

2 large carrots, peeled and grated

300g mushrooms, diced 

5 tbs olive oil

1 large onion, diced

3 cloves of garlic, crushed

1 x 400g can of chick peas, drained

1 tbs dried thyme 

1 tbs dried oregano

1 tbs fresh parsley, roughly chopped

3 tbs soy sauce

100g freshly grated breadcrumbs

Salt and black pepper, to taste


1. Preheat the oven to 180C.

2. Cut the butternut squash in half lengthways, deseed and score the flesh then drizzle 2 tbs of the olive oil over before sprinkling 2 tsp of the thyme and a generous sprinkling of salt and pepper. Add the parsnips to the roasting tray and also drizzle with oil. Roast for 45 minutes until soft.

3. In a large saucepan, saute the onion and garlic for 5 minutes before adding the grated carrots and chopped mushrooms together with the soy sauce. Cook gently for a further 5 minutes before adding the chickpeas.

4. Season the mixture and roughly mash the chickpeas with the back of a fork. Add the remaining herbs and simmer for a further five minutes.

5. Peel and roughly chop the butternut squash and add with the parsnips to the mixture.

6. Add the breadcrumbs and remaining herbs to the mixture then pour into a large greased loaf tin. Cover with foil and bake in the oven for 45 minutes until crispy.

7. Serve immediately with a tomato gravy and a selection of roasted vegetables.


Recipe of the Week – 2nd February 2015 – Butternut Squash Risotto

The winter months here definitely sometimes call for something substantial and filling to keep the cold out, and they don’t come much more filling than this! The combination of the butternut squash and the gooey rice provides a very satisfying main course, but also works well as a side for a salad.

Serves 6


1 large butternut squash, peeled, deseeded and cut into 2 cm dice
5 tbs olive oil
Salt and pepper to season
2 medium onions, roughly chopped
3 cloves of garlic, minced
400g Arborio risotto rice
800ml good quality vegetable stock
200ml white wine (optional)
200g frozen peas
1 tbs Herbes de Provence
1 tsp dried oregano
3 tbs grated vegetarian Parmesan cheese (optional)


1. Heat the oven to 220C. Place the butternut squash cubes in a large roasting tin and drizzle with 3 tbs olive oil. Season then roast for 25 minutes.

2. Meanwhile add the remaining oil to a large saucepan and gently sauté the onions and garlic for 5 minutes until soft. Add the rice and sauté for a further minute before slowly adding half the stock (and wine if using), stirring regularly.

3. When the stock has been absorbed add the remaining stock, the herbs, peas and roasted squash. Continue stirring for a further 10 – 15 minutes until absorbed.

4. Take off the heat, season well and stir in the grated cheese if using.

5. Serve immediately with bread and a green salad.