Rosemary Butternutsquash wedges

Not all seeds are edible but butternutsquash seeds are fine.


Serves 1:

Wash a medium sized butternutsquash well and cut it lengthwise.

Remove the seeds and pith area, discarding the pith and put the seeds spread out in a single layer in an ovenproof dish.

Cut both butternutsquash pieces lenthwise again and cut all of the pieces in half widthwise.

Cut each segment into wedge shaped pieces and place evenly in a deep roasting dish.

Cut a white onion in half and add this to the sides of the roasting dish.

In a small bowl add 2 tbsp sunflower oil, 3 grated garlic cloves, 1 level tbsp dried rosemary, 10 grinds of garlic salt with herbs and fresh black pepper. Brush the wedges with the mixture and brush the seeds with some also.

Place the butternutsquash at the top shelf of a preheated 200 fan oven or 220C and roast for 15 minutes. Drain a can of baked beans in tomato sauce and place only the beans on top of the butternutsqash and return to the oven for another 15 minutes along with the butternutsquash seeds in their separate dish on the floor of the oven.

You can also roast a whole garlic bulb alongside the wedges for the whole of the cooking time which can be used in other dishes or just enjoy some along with the wedges.

Serve the wedges / whole roasted onion with the seeds sprinkled on top.


A recipe using the tomato sauce drained from the can of beans above is

Tofu n Pulses

In a sieve place 1 tbsp each dried butter beans, dried pinto beans, and dried black-eyed beans and rinse well. Place them in a bowl and cover with cold water. Fridge overnight before cooking.

Serve 1 or 2 small portions.

Put the beans in a deep fry pan and cover with the tomato sauce drained from a large can of baked beans. Bring to the boil and boil for 10 minutes whilst preparing veg: -

Dice half a white onion, half a leek, 1 carrot. half stick celery.

Cube 1" round of aubergine.

Grate 3 garlic cloves.

After the 10 minutes reduce heat to lowest setting to simmer adding a quarter pint of boiling water.

Add all the prepared veg to the fry pan, bring back up the boil, then reduce heat again to low simmer for 30 minutes. Meantime prepare the tofu:-

Cube into 4 large pieces a small carton of soft silky smooth tofu. Sprinkle 2 tsp hot paprika and fresh ground garlic salt with chillies over the tofu and leave in the fridge until the 30 minutes cooking time has elapsed. Stir the beans and even out then place the tofu in the centre of the fry pan (do not break up) and cook for 10 minutes still on simmer heat.

Carefully turn over the tofu in the fry pan and cook a further 5 minutes before serving.
What's great about pulses: