Tag Archives: squash

Roast Acorn Squash

If you’re not familiar with roasting acorn squash, you’re in for a treat! It’s easy and so delicious. Here’s what to do: Cut your squash lengthwise and scoop out all seeds and strings with a spoon. Brush the inside with oil or you can spray with avocado oil spray or linseed oil spray and sprinkleContinue reading “Roast Acorn Squash”

Roast Acorn Squash

If you’re not familiar with roasting acorn squash, you’re in for a treat! It’s easy and so delicious. Here’s what to do: Cut your squash lengthwise and scoop out all seeds and strings with a spoon. Brush the inside with oil or you can spray with avocado oil spray or linseed oil spray and sprinkleContinue reading “Roast Acorn Squash”

Squash Stuffed with Bean Stew

Ingredients 2 tbsp olive oil 1 onion, finely chopped 2 cloves of garlic, crushed 400g/14 oz/2 cups canned tomatoes, chopped 400g/14 oz/2 cups canned haricot beans, drained 2 small squash a handful of basil leaves salt and pepper Method 1.Preheat the oven to 180°C(160°fan)/350°/gas 4. 2.Heat the oil in a saucepan and fry the onionContinue reading “Squash Stuffed with Bean Stew”

Stew Peas and Squash

I remember when I was young, my mom and grandma used to cook a lot of stew peas. Never with any vegetables always with meat and that’s the only time I’ll ever eat red kidney beans! I don’t usually like any peas or beans as a child growing up. Once my mom cooked peas soupContinue reading “Stew Peas and Squash”

Mixed vegetables soup

Ingredients: 8 oz squash, cut in small cubes 4 oz spinach leaves, chopped 1 chocho, cut in cubes 2 stalks spring onion, cut small 2 vegetable bouillon cubes 250 ml soy single cream 2 cloves garlic Salt and pepper to taste Add other seasoning to taste Method: Place and seasoning in a soup maker orContinue reading “Mixed vegetables soup”

Thai-Style Squash and Noodle Soup

Ingredients: 2 tsp coconut oil 1 red chilli 5 cm (2 in) piece of fresh root ginger, peeled and chopped Into matchsticks 2 shallots, sliced 400g (14 oz) squash, peeled and chopped into 1-2cm (1/2-3/4in) cubes 1 litre (35 fl oz) cubes 1 litre (35 fl oz) hot light vegetable stock 100g (3 ½ oz)Continue reading “Thai-Style Squash and Noodle Soup”

Spinach & Butternut Squash Bake

Ingredients: 250 g/9 oz peeled weight, butternut squash, deseeded and cut into bite size cubes 2 small red onions, each cut into 8 segments 2 tsp light vegetable oil Freshly ground black pepper, to taste For the white sauce 250 ml/9 fl oz vegan milk 20 g/2/3 oz cornflour 1 tsp mustard powder 1 smallContinue reading “Spinach & Butternut Squash Bake”