This year I have really fallen in love with pumpkins and squashes. I am feeling the Autumn Vibes.
For the recipes below I used 1 squash & 1 cooking pumpkin. I could not get hold of pumpkin purée and made it myself. Yes, it is a task cutting the squashes and scooping out the seeds but I guess the end product is much fresher?
TIP: I found the grapefruit knife worked well to get the seeds out of the pumpkin.
To make purée, just clean, scoop and cut the pumpkin/squash, drizzle with oil and cook at 180 degrees for 40-60 minutes. Once soft, blitz the pumpkin to form a puree.
Recipes made with 1 squash
Pumpkin/Squash Spiced Cinnamon Buns
I made pumpkin spiced cinnamon buns using squash. I followed Chrissie Baker’s recipe for the actual buns and Anna’s frosting recipe. I took my spiced buns to a Cake Club and they did go down a treat. One improvement I would make is just grease the tray and not add a drizzle of maple syrup as per the recipe. I felt this made the buns a bit more sweeter than I would have liked.