For this recipe, I picked this sweet harlequin squash, a confection squash, and a racer pumpkin, but you could use any type or combination of squash or pumpkin.
1 tbsp olive oil1 tbsp butter1 large brown onion5cm piece fresh ginger2 cloves garlic3 sprigs of rosemary1kg pumpkin / squash4 large carrots1 litre vegetable stock2 litres boiling waterHandful pumpkin seeds and a drizzle of olive oil (to serve)
Melt the butter and oil in a large pan, and gently fry the ginger, garlic, onion and rosemary. Next, add the carrots, pumpkin and squash. Sauté for 10 minutes, until the pumpkin begins to soften and brown slightly. Pour over the stock and the boiling water and ensure that the ingredients are completely covered. Add extra boiling water to the pot to cover the vegetables if necessary. Simmer for around 30 minutes, or until the vegetables are soft.