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Roast Pumpkin and Squash Salad


  • Pumpkin Soup


  • 1.

    Using a melon ball cutter cut your pumpkin into balls, toss in a little oilsalt and pepper, and roast in an oven set at 220 degrees for 15 minutes.

  • 2.

    Splash oil in a pan and fry the squash for 5 minutes.

  • 3.

    Tumble the whole cherry tomatoes in with the squash and fry for a further 5 minutes. Add the parsley and a splash of vinegar to the pan.

  • 4.

    Remove the pumpkin, squash and tomatoes from the pan pour the garlic oil and vinegar over the top and serve on top of the leaves, pouring over the warm pan juices/dressing.

  • Pumpkin Soup :

  • 1.

    Place the skinned pumpkin in a saucepan and cover with the milk and cream

  • 2.

    Bring to a boil then blend with “Mr. Buzzy” until smooth.

  • 3.


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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Roast Pumpkin and Squash Salad.


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