Squash and pumpkins are a perfect match for the spice cumin. It’s earthiness really complements the slightly sweet plump flesh. Together they create a meal that has a restorative quality. Now that I’ve discovered how easy it is to boil my used bones to make stock, the whole combination is a marriage made in heaven.
Squash are one of the most nutritious and healthiest vegetables you can eat, with a rich array of vitamins, minerals as well as lots of fibre. It has a high content of flavonoid poly-phenolic antioxidants such as leutin, xanthin, and carotenes which have cancer fighting properties and are good for eye health. It is also a good source of B-complex vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid and rich in minerals like copper, calcium, potassium and phosphorus.
There’s nothing complicated about this recipe. Simply slice the squash in half, don’t bother to de-seed. Sprinkle with olive oil and a tbsp of cumin. Roast on a medium oven for 1 hour. The roasting brings out the natural sweetness of the squash as opposed to boiling which can wash away the delicate flavour.
Scoop out the pips and discard. Then scoop out the flesh and add them to your pre-prepared stock. Blitz with the blender and add salt and pepper to season. Best served on a cold day with a dash of cream or natural yoghurt. Hearty and delicious.
If you make your own stock from left over bones, this recipe can cost as little as £1 for 4 portions.