How to Cook Butternut Squash into a Spicy Feast

27 October 2016 | Schwartz

With the days growing ever shorter how better to warm up at the end of a cold day than with a hearty spiced treat? This week, we take a look at seasonal produce you can use to create vibrant curries and chutneys. Don’t throw away the insides of your Jack O’Lantern, discover how to cook butternut squash or pumpkin into a deliciously warming meal with these wonderful autumn recipes.

Curried Butternut Squash with Pancetta Leeks

With a creamy, nutty taste, nothings says comfort food like butternut squash. This dish is a perfect balance of fragrant spice, creamy coconut milk and savoury pancetta, matched with the light crunch of toasted squash seeds that makes this dish a real treat for the senses. Use our Medium Curry Powder for the whole family to enjoy, or ramp up the heat with hot!

Marinated Swordfish with Pumpkin Chutney

What curry feast is complete without a generous helping of sweet and sour chutney? Create a seasonal take on the traditional mango with this vibrant pumpkin chutney, the perfect accompaniment to swordfish. Cracked black peppercorns, sweet cardamom and earthy cinnamon all combine into a taste sensation perfect for any meal. Be sure to keep a jar in the fridge!

Indian Spiced Salmon

For a lighter curry opt for this quick and easy salmon, which packs all the punch of a traditional slow-cooked dish in a healthy meal packed with goodness. Marinate the salmon in a generous few tablespoons of our Hot Curry Powder and serve with a side of tomato, cucumber and zingy lime. Don’t forget to add a dash of aforementioned pumpkin chutney to sweeten the deal!

Roasted Cumin, Chickpea & Spinach Curry

This deliciously different curry is the perfect example of how to cook butternut squash and other seasonal vegetables into a vegetarian dish that leaves you feeling satisfied. Freshly-roasted cumin seeds and the fiery ginger in our Korma Curry Powder add a warming boost to this autumn favourite.


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