Simply Squash

Main courseServes 4

  The turkey has been eaten and the chocolates have been demolished, so it may be time to think of healthier options for the month ahead!   This simple vegetarian recipe from the team at East Yorkshire based Bannisters Yorkshire Family Farm uses their frozen baked jacket potatoes to create a healthy but hearty winter supper.   Bannisters range is available in supermarkets throughout the country. For more information and recipe inspiration visit their website    


1 tbsp vegetable oil

1 red onion, peeled and sliced

400g butternut squash, peeled and deseeded

1 clove garlic, crushed

1 tbsp medium curry paste

1 tsp ground turmeric

1 can coconut milk

juice 1 lime

215g can chick peas, drained and rinsed

50g spinach leaves, roughly chopped

salt and pepper to season

chopped coriander to garnish if liked

4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes (available in supermarket freezer cabinets)


  1. Heat the oil in a large pan, add the onion and fry until soft. Cut the butternut squash into 2cm cubes, stir into the onion with the garlic, curry paste and turmeric.
  2. Add the coconut milk, lime juice, chick peas and season. Bring to the boil. Simmer uncovered for 20 mins or until the squash is tender.
  3. Stir in the spinach and simmer until wilted. Adjust the seasoning.
  4. In the meantime, cook the Bannisters Yorkshire Family Farm Baked Jacket Potatoes from frozen according to the instructions on pack
  5. Serve the mixture spooned into hot baked potatoes with a scattering of chopped coriander.