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Season: Autumn Winter 

Creamy Crown Prince


  • 750 g Crown Prince squash*
  • 25 g butter*
  • Salt and freshly ground black pepper
  • Large garlic clove*, haled
  • 300 ml double cream
  • Grated nutmeg
  • 1 tbsp chopped parsley
  • 1 1/2 tsp chopped fresh sage
  • 2 tbsp grated Parmesan

*available from Hampshire Farmers’ Markets


  1. Preheat oven to 200 degrees Celsius.
  2. Peel squash, remove seeds. Cut into 1 inch cubes, cook gently in a pan with butter, salt and pepper for 5 minutes.
  3. Rub garlic around sides of a shallow dish. Tip in the cubed squash.
  4. Bring the cream to the boil, add a little salt, the grated nutmeg, parsley, and sage.
  5. Pour cream over squash, sprinkle with Parmesan and bake for 15 – 20 minutes until golden on top.


You could use Pumpkin, Onion Squash, or Kabocha Squash for this recipe.

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