Crown prince squash

Squash and shallot salad

Salads aren't just for summer!

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  • 22 Oct

    Recipe: Crown prince squash and shallot salad

    This is a perfect autumn salad, using some of the best produce of the season. You can use any squash you like, but we love the taste – and the colour – of the crown prince!

    We’ve created this recipe as part of our Cool Food project to help people make simple changes to their lives and reduce the amount of carbon in their diets.

    Could you take the Cool Food challenge and cut carbon, while saving the planet and your diet?

    Serves 10 
    Preparation time 20 minutes
    Cooks in 50 minutes


    Crown prince squash
    • ½ medium crown prince squash (skinned, deseeded and cut into 3cm chunks)
    • 8 banana shallots (skinned and cut in half lengthways)
    • 3 tbsp rapeseed oil
    • 3 spring onion (finely sliced)
    • 1 small bunch of parsley (finely chopped)



    • 1 lemon
    • 1 tbsp tahini
    • 1 tsp apple juice concentrate
    • ½ garlic clove
    • 2 tbsp water
    • Salt and pepper
    • Skin and deseed the squash, and cut into 3cm chunks. Then skin the shallots and cut into half lengthways.
    • Preheat the oven to 180◦C. Place the shallots into a bowl and add 1 tbsp of oil, mix and place onto an oven tray. Cook for 15-20 minutes, until nice and soft.
    • Place the squash in a mixing bowl along with 2 tbsp of oil and a good pinch of salt and pepper, mix well and spread out onto a roasting tray. Cook for around 30 – 35 minutes, until roasted and soft.
    • Next, it’s time to make the dressing. Zest the lemon and place to one side. Add the tahini, juice of 1 lemon, garlic, apple juice concentrate, water and a pinch of salt into a blender. Blitz into a smooth dressing (double cream consistency), add more water if the dressing is too runny.
    • Add the cooled squash and shallots to a mixing bowl, add the lemon zest, spring onions and parsley and mix well. To finish the salad, drizzle with the tahini dressing and serve.