Home / Recipes / Mixed Autumn Squash and Wild Garlic Medley

Mixed Autumn Squash and Wild Garlic Medley

Mixed Autumn Squash and Wild Garlic Medley finished with Toasted Seeds and Croutons:

Mixed Autumn Squash post

Serves: 4-6
Cooking time: 4 hours high (this dish is not recommended for cooking on the low setting.)

Ingredients:

1 small butternut squash (peeled, seeded and cut into chunks)
1 small crown prince squash (peeled, seeded and cut into chunks)
1 small spaghetti squash (peeled, seeded and cut into chunks)
1 large onion (roughly diced)
2 garlic cloves (crushed)
2 fennel bulbs (cut into chunks)
2 tbsp plain flour
400g chopped tomatoes (tinned)
300ml vegetable stock
1 tbsp olive oil
Salt and pepper


To dress the dish, you’ll need:
2 punnets of garlic cress
100g wild rocket
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 slice of extra thick white bread
1 tbsp olive oil

Method:

  • Add the oil to a pan and sauté the onions until golden, add the garlic and cook for a further 2-3 minutes. (If you have a Crock-Pot slow cooker with a sauté function, you can use the removable pot on the hob.)
  • Stir in the flour and add the chopped tomatoes and vegetable stock. Season with salt and pepper to taste and bring to the boil.
  • Add all the chopped squash and fennel to the Crock-Pot slow cooker. Stir in the tomato mix, ensuring all the vegetables are covered. Cover and cook for 4hrs on high.
  • Toast the caraway, cumin, fennel, 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 the olive oil.
  • Season to taste and serve in warm bowls. Finish by scattering the toasted seeds and croutons over the top and garnish with the garlic cress.

About Elsie Boat

Editor

Check Also

A Greener 2017 starts with Ecover Limited Edition Washing-up Liquid Bottle

Happy New Year guys! This year, one of the things I look to improve on …

Recipe: Parmigiano Reggiano and Butternut Squash Soup

Happy Friday guys, I just had to share this awesome Parmigiano Reggiano and Butternut Squash Soup …

Leave a Reply

logo
delore.rayford@mailxu.com