Merry Mabon!

On Mabon I was outside picking raspberries from the garden, preparing an evening meal and cooking it. For food I wanted to do pork, but instead went for a vegetarian option. I chose a Butternut Squash Bake with Garlic Roast Potatoes and a Honey Apple Crumble. I adapted these recipes from ones I found online and bear in mind I was cooking for my family as well as myself, the meals will feed up to six people depending on how much you take for portions (link to the original recipes will be at the end).

Butternut Squash Bake

2 x Butternut squash

Cheddar Cheese (I didn’t measure – just kept adding till it tasted good)

50-100g Crackers (crumbled)

About a tablespoon of butter

Salt and Pepper

Two medium onions

Peel and dice the butternut squash, put them in a pot of water and bring to the boil. Boil until soft and then drain and mash the squash up, mixing in the butter and salt and pepper to taste. Preheat the oven to 180 degrees Celsius. Dice the onions and fry until softened then mix them into the squash mash along with the cracker crumbs and as much cheese as you wish (taste test as you add more). Spoon the mix into an oven dish and grate some cheese on top. Pop into the oven and bake for around half an hour.

Garlic Roast Potatoes


Water Cress

Garlic cloves

I’ve not given any measurements for this one as it’s probably best to personalise the portion sizes. Although the recipe I found said to put the potatoes in the oven raw, I would suggest boiling them first before doing so as it makes them fluffier – I wasn’t completely satisfied with how mine turned out as I did put them in raw.

Preheat oven to 180 degrees Celsius. Boil potatoes until soft (usually takes around 20 minutes – but keep checking them so as not to over cook them), slice garlic cloves in half and mix them in a baking tray with cooking oil (can use olive oil, vegetable/sunflower oil or for more flavour if you aren’t vegetarian/vegan, animal fats such as lard or dripping would work well). Drain the potatoes and put them into the same baking tray and then into the oven for about 30-45 minutes, turning halfway through. Chop up some watercress and mix into the potatoes, then use some watercress to decorate around the potatoes.

Honey Apple Crumble

450g x Cooking Apples

Honey (to taste)

50g x Caster Sugar

50g x Butter

125g x Plain Flour

Peel, core and slice apples. Preheat oven to 180 degrees Celsius. Add butter and flour in a bowl with fingers, until it looks like crumbs then mix in half the sugar with a spoon (I mixed some honey in with this mixture, but it made it quite hard and not very crumbly – do this if you want to, but if you want the topping to be crumbly, don’t add the honey into this). Place half the apples into an oven dish then sprinkle the other half of the sugar and drizzle over some honey (a few table spoons) and then add the rest of the apples on top. Top the apples with the crumble mixture and then put into the oven for around 45 minutes. Serve either alone, with vanilla/honey ice cream, double cream or custard.

Blessed Be.

Good Housekeeping 2011 Good Housekeeping Cookery Book: The Cook’s Classic Companion London: Collins and Brown

Angelfire 2014 Mabon Recipes: Foods to Delight Everyone [accessed online] Available from:

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