How to Cook with Squash

Ingredients:

• 1 medium butternut squash, peeled, cubed
• 1 can of chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley for garnish

Method:

1. Preheat the oven to 200°C.
2. Toss the butternut squash cubes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking tray.
3. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
4. Serve the roasted squash and chickpeas on a platter. Sprinkle with crumbled feta and garnish with fresh parsley.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese (optional)
• 1/4 cup fresh sage leaves, chopped
• Salt and pepper to taste

Method:

1. Preheat the oven to 200°C. Toss the squash cubes with olive oil, salt, and pepper, then roast for 20-25 minutes, until tender.
2. In a large pan, heat a little olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
3. Add the Arborio rice and cook for 1-2 minutes until slightly translucent.
4. Pour in the white wine and cook until absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is tender and creamy (about 18-20 minutes).
6. Stir in the roasted squash, Parmesan (if using), and fresh sage. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra sage.

A classic, creamy soup with the sweet flavour of roasted butternut squash, perfect for colder months.

Ingredients:

• 1 medium butternut squash, peeled and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk or cream
• 1 tsp ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat the oven to 200°C. Toss the squash with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender.
2. In a large pot, sauté the onion and garlic over medium heat for 5 minutes until soft.
3. Add the roasted squash and vegetable broth to the pot and bring to a simmer. Cook for 10 minutes to combine the flavors.
4. Puree the soup with an immersion blender or in batches in a regular blender until smooth.
5. Stir in the coconut milk or cream and ground ginger. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.