Pumpkins and squash are deeply connected with fall, and now is the time to make the most of these delicious, sweet vegetables. Check out these three recipes which are healthy, delicious, and easy to make.
Pumpkin Soup
Ingredients (to serve 4):
- 1 cup of pumpkin flesh, cubed
- ¼ cup of milk
- 1 onion
- 2 tablespoons of oil
- ½ teaspoon each of salt and pepper
- 1 teaspoon of smoked paprika
- Water
Instructions:
- Finley slice the onion and fry it in the oil.
- After 10 minutes, it should have softened. Add the paprika and the salt and pepper and stir through.
- After another 5 minutes, add the pumpkin, milk and 1 cup of water.
- Cook for 20 minutes, until the pumpkin is soft. Blend in a food processor or using a hand blender.
- Serve with crusty bread and plenty of butter!
Roasted Squash And Feta Traybake
Ingredients (to serve 4):
- 1 cup of cubed squash or pumpkin
- 1 pack of feta cheese
- 3 tablespoons of olive oil
- 1 handful of fresh tarragon
- Salt and pepper
- 3 slices of bread 1 tin of chickpeas
Instructions:
- Heat the oven to 350 ⁰F.
- Place the pumpkin pieces in a baking tray, season with salt and pepper and drizzle with oil.
- Cook the pumpkin for 20 minutes, and then add the drained chickpeas and cubes of sliced bread. You may want to add a little more oil at this point.
- Cook for another 20 minutes, then add the crumbled feta and chopped fresh tarragon to the tray. Cook for 10 minutes, and then serve.
Squash Hummus
Ingredients (to make 1 tub):
- ½ cup of cubed squash pieces
- ½ cup of cooked chickpeas
- 3 tablespoons of tahini
- 3 tablespoons of olive oil
- Juice of 1 lemon
- Salt and pepper
Instructions:
- Boil the squash pieces until they are tender.
- Place all of the ingredients in a food processor and blitz until smooth.
- Decant into a pot or tub, it will keep in the fridge for up to 5 days.
These recipes are deliciously seasonal, so embrace these darker evenings and get cooking!
