Butternut pumpkin is technically a type of squash, but it doesn't matter as it tastes so good. You can find it in soup, risotto and even baked recipes.
I love pies (my favourite meal is pie and mashed potatoes!) but I don't like the fat content of the pastry so I came up with this simple but very delicious idea. Use as you would any ordinary pastry or for pasties. All measurements are approximate. If you don't like the hassle of peeling the butternut pumpkin you can split it in half, take out the seeds and roast in a hot oven until it's soft about 30 - 45 minutes.
Try this light and delicious creamy butternut pumpkin and corn soup. This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.
This is a very healthy soup and flavourful from the spices and lemon. I use a carrot peeler to peel the pumpkin.
The inspiration for countless quick, healthy meals, pasta and noodles are a low-fat source of protein and, made with enriched flour, offer some vitamins and minerals.
Butternut pumpkin is a real winter treat. Meltingly sweet, it is so good cooked with warming Moroccan flavours.
Roast pumpkin is my favourite part of any roast dinner, now I can have it is a soup. This is a hearty pumpkin soup with no dairy.
Roast butternut pumpkin and haloumi salad with pine nuts, beans and couscous. Makes a perfect summer dinner.
You won't find a better winter dish than lamb cutlets layered with butternut pumpkin, veggies and barley and baked in the oven.
If you like the natural sweet flavour of butternut pumpkin, you'll love this risotto! It is so creamy and full of flavour! Great as a sidedish or main course.
Simple, healthy and tasty - pumpkin is baked with olive oil, fresh parsley and garlic. If you don't want to peel them first, simply slice in half lengthwise and scoop out the seeds. You can serve this hot from the oven or at room temperature.