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Digital Subscriptions > Healthy Magazine > October/November16 > AUTUMN GLORY


Our food guru Rebecca Seal cooks up inspired dishes for the squash harvest

Plump orange pumpkins, piled high at the market, are just the kind of thing I want to cook right now. Happily, as well as being delicious and versatile, they’re also rich in antioxidant vitamins A and C. Pumpkin and butternut are the best known squashes, but their nobbly, stripy or green cousins also make very good eating if you’re lucky enough to find them.

Pumpkin – too good for just jack-o’-lanterns


This hearty, Mexico-inspired salad may look complicated, but it’s well worth the effort. Get all the vegetables to room temperature before starting; it brings out their flavour and you’ll avoid a clash of temperatures when it’s mixed together.

Bold, warm flavours: salads aren’t just for summer

Serves 4

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About Healthy Magazine

Discover a #BodyofKnowledge in the October/November edition of healthy magazine, in which we reveal the results of our Body MOT reader survey. In light of Breast Cancer Awareness month this October, we also talk to three women about their very different experiences of the disease. Plus, we explore the world's best natural beauty secrets from Australia to South Korea, and take a fresh look at the 'F' word (fat, that is!). As the seasons change, keep your health and happiness on track with the new digital issue of healthy.