Why not give these much favoured brunch, lunch or supper dishes a seasonal spin with sweet and earthy squash
In season from September to December, vividly coloured squash don't just look attractive, they're also high in vitamin A and C and will also keep fresh for longer than most vegetables. Keep in a cool, dry, aired place in your kitchen or pantry and they should keep sweet and ready to eat for three months or more.
Why not try something a little different from your usual golden orange version? Tiny patty pans are great roasted whole, while round green kabocha with vibrant orange flesh make a great pumpkin pie. And if you fancy coquina or classic butternut, try them mashed with a dollop of crème fraîche. Look out in store for our range of colourful squash.
TIP: If you want to pick a perfect squash, go for the ones that feel weighty. A heavy squash indicates a high moisture content, which means a juicy, sweeter flavour.
1 butternut squash, peeled, deseeded and thinly sliced
1 tbsp chipotle chilli paste
3 garlic cloves, unpeeled
1 tbsp olive oil
1 red onion, sliced
100ml white wine vinegar
1 tbsp sugar
Juice of ½ lime
¼ bunch coriander,
chopped, plus leaves to garnish
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