Pecan praline & cranberry-spiked cream
Pecan praline & cranberry-spiked cream
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LOVE YOUR LEFTOVERS
Instead of throwing the squash seeds away, turn them into a tasty topper or simple snack. Bake at 180°C/350°F/gas 4 for 5 to 10 minutes, or until lightly golden. Leave to cool, then store in an airtight container until needed.
Whiz up any leftover cooked squash into a soup, stir through pasta or turn into pancakes or fritters.