Squash salad

• Ingredients: 1/2 small seedless squash; one peeled and sliced avocado pear; one peeled and sliced or diced mango.

• Vinaigrette ingredients: one small red onion, chopped, – 3 tbsp sweet Thai sauce – 2 tbsp white balsamic vinegar – 2 tbsp tomato juice – 1 tbsp olive oil.

• Preparation: Remove squash seeds and slice it very finely. Place slices in steamer and steam for 3 to 5 minutes. Once soft, remove and rinse in cold water. Arrange the avocado and squash slices alternating with the sliced or diced mango. Pour the dressing on top.

• Presentation: You may decorate the salad with fresh coriander leaves and sprinkle some sunflower seeds.

Cream cup with squash surprise

• Ingredients 1: 2 tbsp olive oil -1 onion -1 garlic clove, chopped -500 ml. chicken stock – 450 g. frozen peas – salt and pepper to taste

• Ingredients 2: 100 g. squash pulp, finely chopped -1 garlic clove, pressed -100 ml vegetable stock – 1 tbsp olive oil – salt and pepper to taste.

• Preparation 1: Heat the oil in a pan and gently fry the onion for 3 minutes, add the garlic and fry for a further 1 minute. Pour in the stock and bring to the boil. Add the peas and boil for 2 minutes. Mash, add salt and pepper, and reserve.

• Preparation 2: Lightly fry the squash and garlic in a pan with the heated oil until soft, pour in the stock and boil for 10 minutes. Add salt and pepper if necessary. Mash or put through a sieve.

• Presentation: Pour 1 cc squash cream into the bottom of a bowl, add a few filleted almonds and the cream of peas. Decorate with the remaining squash cream and one almond. Serve warm.