Closely related to courgettes and pumpkins, squashes are available in a variety of shapes, sizes, colours and flavours. They grow along sprawling vines or on bushes, and smaller fruits can be successfully grown in containers.
Classified as either summer or winter squashes, the latter are harvested in the autumn when mature. They have thicker skins than their summer counterparts, and as a result can be stored for several months. Low in calories and full of vitamins, minerals and antioxidants, squashes make an attractive display. Varieties include acorn squashes and the smaller patty pans, and those with descriptive titles such as crooknecks – which as their name suggests have twisted, crooked necks along with either knobbly or smooth orange skin and sweet yellow flesh. Similar in colour but less bumpy in texture, the butternut squash has a mild, subtly sweet, nutty flavour and is incredibly versatile.
Early season varieties have a less thick skin which doesn’t require peeling, but all squashes benefit from first being roasted. Halve lengthways and remove the seeds, then chop into large chunks if not roasting in halves. Drizzle with olive oil, dot with butter, season with salt and pepper, and throw in a few sprigs of rosemary or thyme. Cook in a moderately hot oven, or air fry, until just tender and starting to brown. Roasted butternut squash is delicious in risottos, soups and vegetable curries – the rich sweetness contrasting well with aromatic spices and chilli. For a simple yet impressive starter, purée golden roasted squash and onions, add a generous amount of finely grated Pecorino, a pinch of nutmeg, season and use as a filling for homemade ravioli. Serve with crispy sage leaves and a brown butter foam.
Due to their mild flavour, squashes are ideal for sweet dishes too. Blend the puréed pulp with sugar and spices and use in baked cheesecakes and fruit loaves. Keep the seeds as they can be dried, toasted and eaten as a snack, added to granola, or stirred through bubbling caramel to make a delicious praline topping for cakes and desserts.
Food stylist and home economist Linda Lee has more than 30 years’ experience developing, writing and styling recipes for some of the world’s biggest food brands. www.instagram.com/lindaleefoodstylist
