Pumpkin Recipe19 August 2019 – posted in: Uncategorized

Over the last few months, Cupitt’s Kitchen Garden has supplied an abundance of organic Butternut pumpkins for the Chefs to create an array of delicious menu items. This side dish has been a huge hit.

Roasted Butternut Squash with Tandoori, Maple Labneh & Herbs


  • 1 Butternut Squash
  • 2 Sprigs Rosemary
  • Olive Oil
  • Salt & Pepper
  • 40 grams mixed fine herbs, washed (Amaranth, Chervil, Yarrow, Tarragon, Croatian Cress & Bronze Fennel)
  • Olive Oil
  • Salt & Pepper
  • 150gm Labneh
  • 10gm Tandoori Paste
  • 20gm Maple Syrup
  • 5gm Toasted Pumpkin Seeds

Wash and cut squash in half scoop out seeds, score the squash on the diagonal in both directions. Drizzle with olive oil and insert rosemary leaves into the slots, season with salt & pepper. Roast in the oven at 180’c for about 40 minutes or until cooked. Mix labneh, tandoori paste and maple syrup together and season with salt. Once the squash is ready, divide the labneh between the 2 halves. Toss the herbs with olive oil and season. Place on top of the labneh and sprinkle with the toasted pumpkin seeds.

Roasted Pumpkin Seeds

The Cupitt family have only recently discovered the joys of roasting our own pumpkin seeds which add a great texture and crunch. Once you start doing it you will never commit a foodie crime of discarding them ever again! They’re perfect for grazing, as well as tossing into salads, or sprinkling over soups and savoury bakes for added texture and seasoning.

It’s almost as straightforward as giving them a rinse and flinging them in the oven around 150 degrees, but there are certain tricks that can make them particularly great. Butter and Salt is perfect, for a twist try maple syrup, chilli flakes and salt or fennel seeds make a great match.