In a squash together

As the days shorten its time to move on from the summer salads and concentrate on autumnal vegetables and orchard fruits.

In October us vegetable growers always start the month by harvesting the pumpkins and winter squash. A colourful trailer leaves the field full of these gargantuan member of the curcurbit family (big sisters of cucumbers, courgettes and marrows) with wonderful names such as Turks Turbans, Butternut, Onion Squash, Crown Prince as well as pumpkins of all sizes. The larger heading to be transformed by happy kids into the traditional lanterns at Halloween but the smaller are especially grown with the recipe books in mind.

In Britain the squashes are somewhat of a neglected vegetable, this is a real pity as they contain as much vitamin A as carrots and can be just as sweet and firm. They keep well and are really versatile too. The larger ones can serve as a cooking container as well as a basis for an exciting dish. Winter squash are usually peeled before being cut into cubes and cooked. At their best baked, but they can also be mashed or added to soups or stews.

Try a squash soup spiced with some of the ‘warmer’ spices such as cinnamon or nutmeg; add some tender autumn lamb to make a broth all served from the hollowed rind of your ready made vegetable tureen. A great ‘pumpkin pot’ can be made by combining lean, minced beef with rice, green beans and cabbage, layered, seasoned and baked in the pumpkin, moistened with a little white wine and butter. Make sure you scoop some of the delicious flesh into the dish when serving. Enjoy!

Sally Bendall co-owns Hollow Trees Farm Shop as well as finding time to chair FARMA, the National Farmers’ Retail and Markets Association.
Hollow Tree Farm Shop, A1141 Semer, Suffolk IP7 6HX
T: 01449 741247