• Butternut: 1
• Mushrooms: 5
• Corn: 250 g
• Ginger: 1 thumb
• Onion: 1
• Nutmeg: 1 teaspoon
• Squash seed: 1 grip

1. Slice an onion and brown in a pan with olive oil.

2. Cut and peel your butternut into small cubes and sauté in the pan over medium heat. Stick a fork into a cube of butternut to check it is cooked. It should go in easily.

3. Add the sliced mushrooms. Add the corn too. Stir gently. Add a teaspoon of nutmeg and an inch of grated ginger. Season with salt and pepper. Leave to cook for a further 5 minutes.

4. At the end of cooking, scatter a handful of pumpkin seeds. Serve hot.

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