free gift when you subscribe excerpt from your health in your hands


  • 3x winter squash, any variety you can find.
  • 2 heaped tbsp of pumpkin seeds
  • 15g dill & parsley, chopped roughly.
  • Seasoning
  • Drizzle of extra virgin olive oil
  • 400g of feta cheese
  • 450g of full fat Greek yoghurt
  • 1 sachet Bimuno
  • 2tbsp hemp hearts

Buy Bimuno


  • Pre-heat oven to 180C/350F.
  • Slice your squash carefully into quarters and scoop out the seeds.
  • Place on parchment paper within an oven dish and drizzle over your extra virgin olive oil and season well. 
  • Place in your oven and leave for 50 minutes until cooked well and slightly caramelised.
  • Whilst the squash is cooking, prep the whipped feta. Simply crumble your feta into a blender, add your yoghurt and Bimuno sachet. Blend or pulse for 60 seconds until nicely incorporated and fluffy. 
  • Plate your whipped feta over a large serving platter. Once your squash is cooked, simply plate up your squash. 
  • You may wish to drizzle a little more whipped feta over your squash and extra virgin olive oil.
  • To finish, toast your pumpkin seeds over a medium heat for 3 minutes, pour over your toasted pumpkin seeds over the baked squash along with your hemp hearts and fresh herbs.