BBC Good Food

07 September 2009

Tested

"I thought two squashes sounded like too much and used half a pumpkin (about one squash). I was wrong - not enough for 4. You need to reduce the pumpkin/squash puree until it is really, really thick. Don't skimp on this bit. I put the thyme direct into the mixture rather than at the roasting stage, because I find adding herbs to roasts smells great but that's about it. At the boiling stage - I let them rise to the top then fished 'em out. 1 minute further cooking reduced them to soup. Served with a garlicky tomato sauce topped with grated cheese. Verdict - delicious if time consuming. Will definitely use again."