It’s pumpkin time, with Halloween Half-term approaching and we have a wonderful selection of locally grown pumpkins and edible squash, ideal for carving, table decoration and of course eating. If you enjoy butternut squash, then you can try out all the different squashes, as they are delicious roasted, or whizzed into rich autumn soups. Combined with sage, chilli and garlic, roast squash are the perfect antidote to English autumn weather.
Foot’s Farm are growing Onion squash alongside pumpkins, and
Roast Onion Squash Recipe
Ingredients:
- 1 Onion squash
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp fresh thyme or ½ tsp dried thyme
- 2 cloves garlic, minced
- 1 tbsp maple syrup or honey
- 1 tbsp balsamic vinegar
- Fresh parsley or sage for garnish
Instructions:
- Preheat the oven to 200°C (fan 180°C) or Gas Mark 6.
- Prepare the squash: Wash the onion squash. Cut it in half and scoop out the seeds with a spoon. You can peel it, but the skin is edible, so it’s optional.
- Slice the squash: Cut the squash into wedges or cubes, about 2.5 cm thick for even roasting.
- Season: In a large bowl, toss the squash pieces with olive oil, sea salt, black pepper, thyme, smoked paprika (if using), and minced garlic until well-coated.
- Optional sweetness and tang: If you prefer a sweet-tangy flavor, drizzle with maple syrup (or honey) and balsamic vinegar, then toss to coat.
- Roast the squash: Spread the squash in a single layer on a baking tray lined with parchment paper or foil. Roast for 25-30 minutes, flipping halfway, until the squash is tender and slightly caramelised at the edges.
- Garnish and serve: Remove from the oven and garnish with fresh parsley or sage if desired. Serve hot as a side dish or in salads or grain bowls.