Butternut and butterbean dip

Ok, so I've been doing a lot of recipes with butternut squash lately (see here) but this should be the last one for quite a while, as I've just about finished off the massive glut we had for a few weeks.

Just a simple spiced dip for lunch, a kind of squash and bean houmous (more houmous here if you don't fancy squash), it was really great with some celery and toast. It's not a recipe but more of a houmous variation. It tasted great so I figured I'd post it.

Spicy squash bean burgers

It’s barbecue time here in the UK! We’ve had gorgeous weather for the past week or two which has coincided really nicely with the easter bank holidays.

For a squashy twist on the run of the mill beanburger veggies are so often served up, try these. They’re really easy, tasty, and freeze well, so you can whip one and whack it on the grill if needed in an emergency (!). Load them up in freshly baked baps with homemade guacamole (or perhaps some coleslaw made with red cabbage and fennel) and enjoy alfresco eating.

Makes 4 large burgers

Roots n beans

Keeping it really simple with this one - roasted roots with honey, orange zest and rosemary, tossed with a few cherry tomatoes and butter beans. It was delicious and filling, sweet and creamy, and very orange!

Simply roast the root veggies for about half an hour to 40 minutes, drizzled with olive oil, a bit of honey, some orange zest and some rosemary. For the last 5 minutes of cooking, add the drained beans and some halved cherry tomatoes. Serve with extra olive oil, a dusting of chilli flakes and a blob of creme fraiche for extra creaminess.