Try in our squash risotto recipe:
Roasting squash gives a dish of glorious colours and deep, sweet flavours. Good as a starter, drizzled with yogurt and chilli oil; as a side, mashed with nutmeg, salt and butter; or stirred into risotto just before the rice is cooked.
Alternatively, squash is an excellent candidate for being stuffed and baked whole, or simmered in hearty stews, curries and soups.
Keep squash warm and dry. Enjoy their decorative qualities by storing them on a kitchen shelf. They should last several months. Once cut, keep them in the fridge and use within a week.
The UK season begins in October and runs until December for stored squash.
Country of origin
Grown in Spain.
Never try to bake a squash whole and uncut; it will explode, trust us! Small, round specimens can be baked in the embers. Just cut away the top and scoop out the soft, seedy core. Pop the top back on, wrap in foil and sit in the belly of the fire for 30-40 mins, until soft. Denser varieties, like a butternut or Crown Prince, are better cooked on the griddle in fat wedges. Lightly score the flesh to help the heat penetrate. Oil and season well. Cook the sides of exposed flesh for 3-4 mins each, over a medium heat, and then turn the skin side onto the bars. Cook for a further 8-10 mins, until tender to a knife tip. It doesn’t matter if the skin burns, as you can simply scrape the flesh out. You can baste the flesh with the BBQ marinade of your choice while it cooks.