Roast Squash Risotto
A great way to enjoy your Red Kuri squash, with their edible skin, delicious taste and yummy texture – this is one of my staples during our beloved squash season!… read more »
Stuffed Squash all’ Amatriciana
You can use a variety of small squashes suitable for stuffing for this recipe – such as acorn or carnival. Just adjust your quanitiy of filling to suit. Ingredients 1… read more »
Roasted Squash with Tahini Yoghurt
This recipe uses Crown Prince squash, which is often available throughout the autumn, but it would work with any other squash or pumpkin, such as Red Kuri. This is more… read more »
Red Kuri Squash Thai Red Soup
A lightly spiced soup, perfect for colder days. Using a whole jar of medium spiced paste, this was lightly spiced. To jazz it up you can add extra chillis. Makes… read more »
Crown Prince Squash, Red Onion, Chard & Blue Cheese Quiche
For these quantities you will need a 22-24cm quiche tin – stainless steel tends to work better than glass. Pastry 125g butter, very cold from the fridge and cubed 200g… read more »
Butternut & Spinach Curry (vegan)
Prep Time 15 Minutes Cook Time 25 Minutes Serves 6 Ingredients: 1 onion 3 garlic cloves (crushed) 500g diced butternut 200g spinach 1 heaped tablespoon of freshly grated ginger From… read more »