Squash-tacular

So there's no arguing that it's autumn now. The leaves are falling, the air is distinctly crisper, the sun (when it actually shines) has little trace of the warmth that has us all in short sleeves and light clothes in July. The clocks are going back next weekend (on October 31st - an extra hour in bed to recover from the Hallow e'en parties!) which marks the official end of British Summer Time. It's hard to not feel wistful for the sunshine and laughter of summer, and to not feel like the upcoming few months are best not thought about because of the seemingly endless cold and dark. Maybe that's just me though? But autumn is easily the most beautiful season; the colours of the leaves as they turn, unexpected warm days when the wind blows from... well, anywhere but the North, ruddy cheeks glowing from the cold, the sparkle of lights twinkling in the gathering dark around 5pm. The excitement of being on the way home, where it's hopefully warm and cozy, glowing enticingly in your mind's eye as you once again just miss the Underground train...

 

It's probably safe to say that, all things being equal, it's a season of comfort. It's also the season of squashes!

 

And there's so much more to squash than pumpkin pie; you can saute, roast, grill, bake or stuff squash; use it in soup, make a dip... there are easily as many possibilities as there are types of squash.

 

In the shop, as I type, there are red onion squash...

... harlequin squash...

 

... as well as blue ballet (the taste is reminiscent of chestnut), spaghetti (the flesh resembles the pasta, it's not just a clever name!), butternut and courgettes (yes, they are a type of squash!)

 

The kitchen have been making good use of the squashes too, as these stuffed squash will attest...

 

If all this talk of autumn and food has whetted your appetite, why not try this fairly simple recipe for Ginger Orange Butternut Squash?

 

Ingredients

• About 1 kilo Butternut Squash
• 2 tablespoons frozen orange juice
• 2 tablespoons brown sugar
• 1 tablespoon butter (or butter substitute)
• 1/4 teaspoon ground ginger

 Preparation

1. Puncture holes in the squash several times with a knife or fork.
2. Place the squash on a microwave-safe plate and cook on high for 6 minutes.
3. Cut the squash into 4 even pieces.
4. Take out the seeds and pulp.
5. Return the pieces to the plate, cut side down, and cover with waxed paper.
6. Microwave on high for 8 minutes.
7. Turnover and microwave on high for 6-8 minutes or until soft. Scoop out squash and place in bowl; add remaining ingredients and mix well.

Enjoy!