April 12th, 2025
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We are now entering into squash (and pumpkin) season. A produce item that is as autumn as it gets, and one that stores well into the cooler months. There can be some confusion about what is a squash, and what is a pumpkin. I get it, they look similar and come from the same botanical family, and they are essentially the same.
The squash varieties we grow most often in Aotearoa New Zealand such as butternut or buttercup tend to be harvested earlier and are often smaller in size. Since they are smaller they don’t need to be cured as long as larger pumpkins, which need a decent amount of time in a warm dry position for the flesh to condense and sweeten.
In the recipe that follows, any harvestable squash will work well. I used a large marrow-like kamokamo that I was gifted from a relative’s garden. Butternut, which is now available at produce shops, could also be used. As could any of the small heritage squash from a Farmers’ Market or home garden.
Of course, pumpkin could also be used in these recipes. However, I would hold off cutting into pumpkins for another month as they do improve in flavour once cured properly. This will be a little dependent on your location and how early they were planted; northern gardens might be ready sooner.
More Squash/Pumpkin recipes on Homegrown Kitchen
- Roasted Squash with Cumin Chickpeas and Crispy Kale—I often create this vibrant dinner combo when the fridge is nearly empty. It makes the most of the selection of autumn squash, preserved tomatoes (or canned), and a frozen tub of cooked chickpeas.
- Roast Pumpkin (or Squash), Barley & Walnut Salad–Barley is a wonderful robust grain with a good chew. I combine sweet roasted pumpkin with salty feta, crunchy walnuts, and a fresh lemony dressing in this salad. Serve as a light lunch or as a side to dinner.
- Spiced Gingerbread Loaf with Roasted Squash–I love using cooked sweet vegetables in baking to add sweetness and moisture. When I roast squash or pumpkin for dinner I always cook extra for adding to baking – directions included in the recipe.
- Sourdough Hot Cross Buns with Roasted Pumpkin/Squash–These are some of the best hot cross buns I have made. Perfectly spiced, moist and sweet from the pumpkin, and complemented with a hint of sourness. If you have a sourdough starter on the go, make these!
Squash & Black Bean Enchiladas
Ingredients
- about 400g squash or pumpkin, peeled and cut into 3cm cubes (or use 2 cups pre-roasted)
- 2 tsp ground cumin, divided
- salt to season
- 1 tbsp olive oil
- 1 brown onion, chopped
- 2-3 garlic cloves, finely chopped
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp chilli flakes (or to taste)
- 1 bay leaf
- 700 g jar tomato passata (or 1 ½ x 400g cans chopped tomatoes)
- ½ cup water
- 400 g can black beans, drained but not rinsed
- 4-6 wheat tortillas (for gluten-free use 6-8 corn tortillas to make smaller parcels)
- 100 g feta, crumbled
- about ½ cup grated cheese
Instructions
- Preheat the oven to 190C (fan 170C).
- Place the squash or pumpkin on a small oven tray. Add 1 teaspoon of the cumin and a generous pinch of salt. Drizzle with olive oil and toss to combine. Roast for 15-20 minutes until the squash is golden and just tender. Set aside.
- Heat the remaining olive oil in a frying pan over a moderate heat. Add the onions and saute for 5 minutes. Add the remaining teaspoon of ground cumin, along with the garlic and other spices. Stir over the heat for 1 minute until fragrant.
- Add the bay leaf, tomato passata and water. Bring to a simmer and cook for 10 minutes to thicken and reduce the sauce.
- Ladle about 1 1/2 cup of the sauce into a bowl and set aside. Discard the bay leaf.
- Add the drained black beans to the tomato mixture in the pan. Cook for a further 5 minutes. Fold through the roasted squash and remove from the heat.
- Set up a rolling station with the tortillas, black bean mixture, and crumbled feta ready to go. Grease a 20cm x 25cm oven dish.
- Place a tortilla on the bench. Spoon 3-4 tablespoons of the pumpkin and bean mixture onto the middle of the tortilla and scatter with crumbled feta. Fold over the sides then roll up into a burrito (log shape). Place in the baking dish and repeat with the remaining tortillas and bean mixture. The number of tortillas used will depend on the size of them. I used larger ones (about 25cm wide) so I only used 4. If using smaller tortillas then divide the mixture between 6 (or more if using gluten-free corn tortilla).
- Once the tortillas are snuggled together in the baking dish, spoon over the reserved sauce and scatter with grated cheese. Bake for 25-30 minutes until the cheese has melted and the sauce is bubbling. Serve with a green salad.
