Roasting squash gives a dish of glorious colours and deep, sweet flavours. Good as a starter, drizzled with yoghurt and chilli oil; as a side, mashed with nutmeg, salt and butter; or stirred into risotto just before the rice is cooked. Alternatively, simmer in hearty stews, curries and soups as a flavourful, toothsome alternative to meat.
Many squash will store through the winter if kept warm and dry. They make a handsome autumnal display on a kitchen shelf until you’re ready to eat them.
Country of origin
Grown in the United Kingdom.