Alive and Cooking

Roast Pumpkin and Squash Salad

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500g pumpkin
300g yellow squash, halved
1 punnet of cherry tomatoes
100g roquet
½ cup continental parsley
50ml garlic oil
Splash of white balsamic vinegar
Light olive oil

Pumpkin Soup
Roasted pumpkin (scraps from pumpkin balls)
150ml. milk
50ml. thickened cream


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. Serve.

Roast Pumpkin and Squash Salad