Try cutting into chunks and roasting in olive oil at 180C 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 delicious served with ricotta and fresh sage leaves.
Many squash will store through the winter if kept warm and dry. Some people like to store them decoratively on their kitchen shelves.
We will put squash in the boxes from time to time over the winter period.
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. Keep in the fridge for a week or freeze for future use.