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Scrumptious Seasonal Squash

This fresh, healthy and juicy vegetarian recipe is perfect eaten outside on a warm summer evening


3 x mixed squash - whatever you can get your hands on, summer or winter varieties depending on seasonality, butternut squash is usually a safe bet! (peeled, seeded and cut into chunks)

1 large onion (roughly diced)

2 x garlic cloves (crushed)

2 x fennel bulbs (cut into large chunks)

2 tbsp plain flour

400g chopped tomatoes (tinned)

300ml vegetable stock

2 tbsp olive oil

Salt and pepper

1 punnet garlic cress

100g wild rocket

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1tbsp pine nuts

1 slice of extra thick white bread


Step 1

1. Add 1tbsp oil to a pan and sauté the onions until golden, add the garlic and cook for a further 2-3 minutes. 2. Stir in the flour and add the chopped tomatoes and vegetable stock. Season with salt and pepper to taste and bring to the boil. 3. Add all the chopped squash and fennel to your slow cookers. Stir in the tomato sauce. Cover and cook for 4hrs. 4. Toast the pine nuts, pumpkin, and sunflower seeds in a hot, dry pan for 2-3 minutes. Cut the bread into chunky croutons and lightly sauté these in a hot pan with 1tsp olive oil. 5. Season to taste and serve. Serving Suggestion: Finish by scattering the toasted seeds and croutons over the top and garnish with the garlic cress.

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