Vegan Hot Squash for HotSquash!

With Halloween coming up, most people are thinking Pumpkin lanterns, but not us at HotSquash! 

Here are our favourite Vegan Squash recipes for winter.


Jenny’s Curried Squash, Lentil & Coconut Soup.

This 2 Step recipe is a great winter-warmer which our family love!

Recipe

Ingredients:

  • 1 tbsp of Olive Oil
  • 1 Large Butternut Squash, peels, de-seeded & diced
  • 4 medium sized carrots, peeled and diced
  • 1 tbsp curry powder
  • 100g red lentils
  • 700ml vegetable stock
  • 1 can of reduced fat coconut milk

Method:

  • STEP 1

Heat the oil in a large saucepan, add the squash and carrots, sizzle for a minute or so, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

  • STEP 2

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some bread alongside if you fancy it.

 


Ana’s Vegan Pumpkin Pie.

The lovely Ana is always brining in bits of her cooking to try and this is an office favourite, especially this time of year.

Recipe

Ingredients:

  • For the base:

    1 x Pack of Vegan Shortcrust Pastry 500g (we’re all busy people, let’s keep things simple)

    For the filling:

    1 x 425g Can of Pumpkin Puree (it’s more popular in American, so it may not be in your local supermarket but you can get it online & in some health food stores).

    180ml Coconut Milk (canned, full fat)

    150g Light Brown Sugar

    60ml Maple Syrup

    32g Cornflour

    3 tsp Pumpkin Pie Spice (again, online shopping is your friend for this one)

    1 tsp Vanilla Extract

    ½ tsp Salt

Method:

Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Carefully tuck the crust in along the edges of your pie dish.

Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. Place your pie crust into the fridge while you prepare your pie filling.

Prepare your filling: Put all the filling ingredients into your blender and blend until smooth. If you don’t have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth. 

Pour this out over your pie crust and smooth down with the back of a spoon. 

Place into the oven to bake for 60 minutes at 175°C /350°F. To prevent over-browning, bring it out after 40 minutes, pop some foil over the top and then return to the oven for the remaining 20 minutes 

When you remove the pie from the oven, it will still be quite wobbly in the centre, this is completely fine, it will firm up when cooling. Your pie may also be quite dark in colour when first removed from the oven, it lightens up a lot when cool. 

Allow to cool on the side and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. 


 

Jakub’s BBQ Spaghetti Squash Pizza

Recipe

Ingredients:

  • Vegan Pizza bases(s) (Jakub uses the ones from brand BFree, but others are available)

    1 x Small Spaghetti Squash

    ½ Tsp Olive Oil

    Pinch of salt & pepper

    150g of BBQ Sauce

    ¼ of a medium red onion, finely chopped

    Grated Vegan Cheese – as much/little as you want! (Jakub uses Violife, but others are available)

Method:

    1. Cut the top off of the spaghetti squash, cut in half, lengthwise, and scoop out the seeds. Scrape the meat out of the squash with a metal spoon. It will come out in small pieces and you should get enough to cover a large pizza or 2 small ones. 
    2. Heat a large frying pan over medium heat and add olive oil, spaghetti squash and a pinch of salt and pepper. Cook spaghetti squash until tender and cooked through, 10 minutes.
    3. Pre-heat oven to required pizza dough temperature. Pre-cook pizza dough if necessary. 
    4. Spread the BBQ sauce on the pizza crust in an even layer and sprinkle on a small handful of cheese. Next, top with spaghetti squash, the remaining cheese and the red onion. Bake pizza until crust is cooked through and cheese is melted. 
    5. Enjoy!

Please let us know if you enjoy these recipes and send pictures of the finished result to: Contact@hotsquash.com

Love The HotSquash Team X