1 large butternut squash, peeled, seeded and cubed
1 medium–large knob of fresh ginger (depending on how much you like ginger), peeled and cubed,
or 1–2 heaped tsp dried ginger
sea salt and freshly ground black pepper
1 red and 1 green (sweet) pepper, sliced in thin rounds
1/2 head fennel, sliced in thin rounds (optional)
drizzle olive oil
3 tbsp pumpkin seeds

In a large steamer, steam the squash with the ginger root for 10–15 minutes or until the squash is quite soft. If using dried ginger, add it as you purée the squash.
Purée in a food processor (the squash is very soft so you will not need any extra butter or oil) and season to taste. Keep warm.
Meanwhile, arrange the pepper and fennel rounds on some foil on a grill pan, drizzle over a little oil and grill till slightly browned and cooked; turn over and repeat on the other side. Continue until you have done them all.
Meanwhile, dry fry the pumpkin seeds in a frying pan until they start to pop but be careful not to burn them. Set aside.
Spoon the squash purée into a casserole or deep serving dish, and spread over the pumpkin seeds. Arrange the fennel and pepper slices over the top and serve at once.

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