Squash

We grow a lot of squash, and have experimented with many varieties, but have decided now to stick with butternuts, for their good yield of orange flesh and ease of preparation. They, along with most of the winter squash family are usually good keepers, but this year we have lost quite a few and have resorted to freezing some which is pre-prepared.

We have found several recipes that make delicious use of this vegetable or maybe it's a fruit?

Bacon and Squash Pasta

Heat a heavy based pan, cook 140g chopped smoked back bacon for a few minutes in 1 tablespoon oil, add a small finely slice onion and a little more oil if required, and cook until the onion softens. Stir in 25g butter, 500g prepared squash and about 2 tablespoon finely shredded fresh sage. Mix well, season and cook for about 8 to 10 mins until the squash is cooked but not going mushy. Meanwhile cook about 400g penne or any other pasta you fancy, then drain and add to the squash mixture. Stir in about 25g grated parmesan or 50g grated mature cheddar and serve. You can add more cheese at table if you think it needs it. We don't think it does.This recipe will serve four, and is easily halved.

Spicy Squash and Carrot Soup

A medium size butternut squash and carrots equivalent to approx. three quarters of prepared weight of the squash. 2 onions. Lightly coat these vegetables, cubed, with olive oil and roast at the top of a hot oven until browned and a bit caramelised, (the carrots may not be fully cooked all the way through but can be finished later in the stock).

Scrape the browned vegetables into a large pan, and stir in 2 teaspoons of ground cumin and half a teaspoon ground chilli powder, you can add more later on, if it's too bland. Swish out the roasting pan with boiling water to make sure you have all the juices and add to the pan. Use enough stock to comfortably cover the vegetables, season if using fresh stock, you could add some mint and piece of lemon peel and cook until the vegetables are soft enough to puree, using a blender stick is easiest. You should have a thick mixture which can be diluted with milk or more stock to the right consistency.

If you want to make it spicier at this stage, cook more cumin and /or chilli in a little olive oil and combine with the soup. Half a teaspoon of ginger could be added to the original cumin and chilli.