Tag Archives: butternut squash

Recipe of the Week – 9th July 2018 – Butternut Squash and Spinach Salad

I will make no apologies for posting another salad recipe here – as the (unprecedented) heatwave continues here in the U.K. I am definitely struggling to find enthusiasm to create anything hot, but I am especially pleased with this warm salad recipe. There are lots of different flavour combinations within this, from the filling and satisfying butternut squash to the fresh spinach, crunchy cashew nuts and sweet cranberry pieces – it’s definitely not a boring side salad!

Serves 4


1 large butternut squash, peeled, deseeded and cubed

2 red onions, finely sliced

1 clove of garlic, minced

1 tbs olive oil

100g fresh baby spinach, rinsed and drained

50g cashew nuts

2 tbs dried cranberries

100g feta cheese, cubed


1. Add the butternut squash cubes to a large saucepan of boiling water, bring to the boil then simmer for 15 minutes.

2. Add the drained squash cubes to a large bowl with the onions slices, cashews, garlic, and oil, and season. Mix well then pour into a large frying pan and fry gently for 10 minutes. Set aside to cool slightly.

3. Meanwhile, add the cranberries to a small bowl of boiling water and allow to soak for 10 minutes. Drain and set aside.

4. In a large salad bowl, mix together the spinach leaves, butternut squash mixture and cranberries. Top with the feta cubes and serve at room temperature with some fresh toasted pittas.


Recipe of the Week – 4th June 2018 – Butternut Squash and Feta Wraps

During the Summer I often find it difficult to get the inspiration to make something light to eat that is also nutritious – I don’t feel like I want something stodgy when it’s warmer but still crave some vitamins. These wraps proved to be ideal – I felt that they were a cross between a salad and a pasty, and provided a light and relatively healthy snack when it really is too warm to cook!

Makes 8


1 large butternut squash, peeled, deseeded and cubed

2 tbs extra virgin olive oil

2 cloves of garlic, minced

100g block of Feta cheese, cubed

100g baby spinach, washed and larger stalks removed

2 large tomatoes, roughly chopped

8 flour tortilla wraps


1. Preheat the oven to 200C. Place the butternut squash cubes in a large bowl and add 1 tbs of the oil. Season then mix well. Pour on a baking tray and place in the oven for 25 minutes until beginning to turn soft. Remove and allow to cool slightly.

2. In a large bowl, add the butternut squash cubes, the feta, tomatoes and the spinach and mix well.

3. Place 1/8th of the mixture into each wrap and fold into quarters.

4. Place the remaining oil and minced garlic in a large frying pan and gently fry the wraps for 1 minute on each side until light brown.

5. Serve immediately or allow to cool for a light snack.

Recipe of the Week – 30th April 2018 – Butternut Squash and Chestnut Tagine

There are times when only a spicy stew will do, and this recipe definitely hits the spot! I love making tagines, and playing around with the different combinations of vegetables and spices to try to create something a bit unique each time. The dried chestnuts in this were brought back from holiday last month in Madeira, but if you can’t get them dried, the vacuum-packed ones are very nice too.

Serves 6


1 large butternut squash, peeled, deseeded and diced

2 red peppers, sliced

3 tbs olive oil

2 large onions, sliced

3 cloves of garlic, crushed

1 small red chilli, chopped

100g dried chestnuts

2 tbs Ras-el-hanout

1 tbs dried cinnamon

500ml good quality stock from bouillon

1 tbs honey or agave nectar

Small handful of fresh coriander, finely chopped


1. Place the chestnuts in a small saucepan and cover with 300ml of the stock. Bring to the boil and simmer for 30 minutes.

2. Meanwhile, in a large saucepan, add the oil and sauté the onions, garlic and chilli over a low heat for 5 minutes.

3. Add the chopped butternut squash and peppers to the pan, together with the spices, and stir well. Simmer for a further 5 minutes.

4. Add the remaining stock and the chestnuts with the cooking liquid, bring to the boil then simmer, covered, for 25 minutes.

5. Add the honey or agave nectar, season, and simmer for a further 10 minutes.

6. Serve immediately with a sprinkling of the coriander, and with rice or couscous.

Recipe of the Week – 12th March 2018 – Butternut Squash Hash

This is a perfect filling recipe for a quick brunch or evening meal, which could also work as a main with rice or couscous, but actually was very nice just on its own with a poached egg and some toast!

Serves 6 as a side or 4 as a main


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

2 medium red onions, finely chopped

2 tbs olive oil

1 red pepper, deseeded and roughly chopped

1 tsp chilli flakes

2 tsp smoked paprika

1 tbs freshly chopped rosemary

200ml good quality vegetable stock from bouillon

2 tbs cider vinegar

1 tbs honey or agave nectar

Salt and pepper to taste


1. Place the butternut squash cubes in a large pan of boiling water, bring back to the boil then par boil for 10 minutes. Drain and set aside.

2. Meanwhile in a large frying pan (I used a wok), gently heat the oil and add the onions and peppers and sauté for 5 minutes. Add the paprika and chilli flakes and sauté for a further 5 minutes.

3. Stir in the butternut squash cubes then add the honey and rosemary and stir to coat.

4. Pour over the stock and vinegar, then cover and simmer for 10 minutes until soft.

5. Season to taste and serve immediately.

Recipe of the Week – 26th June 2017 – Butternut Squash Noodle Salad

When the weather is warm (as it has been, unusually, here in the North of England), I often struggle to find inspiration to create new salad combinations. This recipe is based upon one I have tried before, as a Japanese Noodle Salad to eat as a side dish with veggie sushi. The roasted butternut squash cubes become even sweeter when cooled and really compliment the ginger and the noodles to give a filling yet refreshing salad which works as a side or as a main meal.

Serves 4 as a main meal


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

1 large pack of dried noodles (egg or rice)

4 large spring onions, finely sliced

6 cherry tomatoes, halved

100g raw cashew nuts

5 tbs sunflower oil

1 small piece of ginger, peeled and finely chopped

1 clove of garlic, crushed

1 green chilli, finely chopped

5 tbs soy sauce

Salt and pepper


1. Preheat the oven to 220C. Place the butternut squash cubes on a large baking tray, sprinkle with the oil, season and roast for 25 minutes until soft.

2. Meanwhile, place the noodles in a large pan of boiling water and bring to the boil. Boil for 5 minutes, then rinse, drain and set aside.

3. In a large bowl, mix together the soy sauce, chopped ginger, chilli and garlic and season well. 

4. Toss together the noodles, butternut squash cubes and all the remaining ingredients and mix well.

5. Chill for 10 minutes before serving.

Recipe of the Week – 5th June 2017 – Mini Veggie Quiches

There is something about making a good quiche that is really satisfying – I like the way that you can use any combination of fillings, plus they are generally as good cold as they are warm. Here is the recipe for two of my favourite ones that flew off the shelves in my cafe recently – Leek & Cheese and Butternut Squash & Red Pepper.

Makes 2 large or 6 small quiches



230g plain wholemeal flour

120g butter

120g margarine

1 tsp English mustard powder

1 tsp smoked paprika

Pinch of salt

120g grated mature cheese

100ml water

For the filling

4 large free range eggs

150ml single cream

2 tsp Herbes de Provence

Salt and pepper

1 large leek, sliced and gently sautéed, plus 30g mature cheddar cheese, grated, or,

1 small butternut squash, finely diced, plus 1 red pepper, finely sliced


1. Mix all of the pastry ingredients in a food processor until it resembles fine breadcrumbs, then slowly add water to bind to a dough. knead until smooth, wrap in cling film and chill in the fridge for 30 minutes.

2. Beat the eggs, cream, herbs and salt and pepper together.

3. When chilled, roll out the pastry and line a 2 x 9″ flan tins or 6 x 4″ tins.

4. Preheat the oven to 200C. Put a baking tray in the oven to preheat.

5. Add the leeks, or quash and peppers to half-fill the tin and pour the egg and cream mixture over. Top with grated cheese.

6. Bake for 30 minutes or until brown. Serve hot or cold.

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.