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Eating the seasons…



Autumn as arrived.

Pumpkin and squashes are in season, so I thought I would share some of the facts about these wonderful hearty vegetables.

The wonderfully shaped vegetables are great for stews, risottos, soups and for roasts.

Squash is a good source of vitamin E, thiamin, niacin, vitamin B6, folate, calcium and magnesium, and a very good source betacarotene, vitamin C, potassium and manganese.  Super healthy.

Try this
Carefully chop your squash into squares and slice off the skin and scoop out the seeds, The seeds can be cleaned and roasted with spices if you are feeling adventurous.

Add the squash to a pan with onions and garlic, chillies and ginger.

Stir, making sure you keep the vegetables moving and don’t brown them, just sweat them.

After 5 or 10 minutes and when the flavours have released, add some organic vegetable stock and a squeeze of lime.

Cook until the squash is soft, add some coconut cream (1/4 of a pint or to taste) and cook on a gentle heat for a little longer, allow to cool and blend into a smooth delicious soup.  Serve with a large green salad with roasted walnuts, lime juice, olive oil and roasted beetroots.

Lots more information and intersting cooking articles about Eating Seasonally try this

From → Top tips

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