Try cutting into chunks and roasting in olive oil at 180°C/Gas 4 for about 30 mins, until nearly cooked, then add chopped garlic, rosemary and chilli and return to the oven for another 5 mins. Roasted squash is brilliant paired with ricotta and sage leaves.
Don't throw the insides away! The seeds and inside trimmings from squash can be used in veg stock, giving a vibrant colour when used in risotto or soup. Add squash trimmings to other stock ingredients, simmer in enough water to cover for about an hour and strain through a sieve.
Many squash will store through the winter if kept warm and dry. Some people like to store them decoratively on their kitchen shelves.
Country of origin
Grown in the United Kingdom.
Organic squash farmer
These squash are grown at Bedlam Farm in Norfolk.