Pumpkins and squash are a super versatile vegetable, although a bit unwieldy to prepare. Use them in soups, pasta dishes, risotto, couscous, tarts and pies, curry, cakes and even to brew your own beer. High in fibre, Vitamin A and C and potassium, great after a hard workout, pumpkin and squash really are the great Autumn vegetable. A perfect staple for soup, this easy recipe from the BBC website is a fantastic quick warming dish.
Preparation time: 10 minutes
Cooking Time: 30 minutes
What you need
1 tbsp olive oil
1 garlic clove, chopped
150g/5½oz butternut squash, peeled and chopped
150ml/¼ pint chicken or vegetable stock
2 tbsp milk
salt and freshly ground black pepper
What to do
- Preheat the oven to 200C/400F/Gas 6.
- Remove any seeds, place on a baking tray and roast in the oven for ten minutes.
- Peel and chop the butternut squash.
- Heat the olive oil in a saucepan and cook the garlic for one minute.
- Add the chopped butternut squash and fry for two minutes.
- Add the stock to the pan and bring to the boil.
- Simmer for 8-10 minutes, or until the butternut squash is tender.
- Add the milk to the pan and season with salt and freshly ground black pepper. Allow to cool.
- In a food processor, blend the butternut squash mixture until smooth and pass through a sieve into a jug. Warm through in a pan when required.