squash ketchup

Squash Ketchup (aka Squetchup) by Tim Maddams

Tim is one of the UK's leading voices on seasonal cooking, foraging and wild food. He teaches two courses with us currently at Seasoned, which always get booked up very quickly when we release dates. This is his recipe for a very tasty alternative to normal tomato ketchup and something different to do with squash if you have a glut in the autumn.
Course Side Dish
Cuisine English
Keyword Squash Ketchup
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Calories 100 kcal


  • ½ squash
  • Salt
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 115 ml cider vinegar
  • 75 g caster sugar


  1. First, de-seed and slice the squash. Add all of the ingredients except the squash into a saucepan and simmer until the sugar has dissolved.
  2. Add the squash and cook until tender.
  3. Spoon into a blender and blend until it is smooth (you can also use a stick blender for this step). Return to the pan and simmer again until it reaches a ketchup-like consistency. Check the seasoning and adjust to your taste.
  4. Pour into a sterilised jar.

Recipe Notes

An ideal alternative to shop bought ketchup - you could tie ribbons around the jars or even make your own personalised 'jam jar' type labels