Winter Squashes and Pumpkins
Winter squashes come in a multitude of shapes and sizes and colours. They make a wonderful display in the autumn sunshine and are also a versatile ingredient in sweet or savoury dishes. With a few exceptions the flesh is yellow or orange. They have tough, hard skins and will keep for a month or two in a dry, cool, airy place. Once cut into, use as soon as possible. All the squashes we sell are grown in our Cambridge House at Growing with Grace.

Cooking and Preparation

1. The best way to cut into the squash is to use a strong cook's knife and a wooden mallet.
2. Remove the seeds and fibres from then centre.
3. Baking and roasting are the best methods of cooking them, and they make a delicious addition to casseroles and soups.

Bake them at Gas Mark 4-5, or 180 C- 190 C, in wedges or halves. Remove the seeds but not the skin. Wrap in oiled foil, season and bake until tender. Remove the skin and discard, then mash with nutmeg butter or oil. To bake small squashes, cut off the tops to form lids and take out the fibres and seeds. Add butter or oil, salt and pepper, chopped herbs, lemon zest or garlic. Replace the lid and stand in a baking dish with a few spoonfuls of water. Bake until tender. Check occasionally and add more water if needed. Test by lifting the lid and prodding inside. Serve as they are or use as containers for stews.

Roast at Gas Mark 4-5, or 180 C - 190 C. Cut into wedges and marinate with carrots, shallots and other root vegetables. Cover with foil for the first half of the roasting time, about 40-50 minutes. Then uncover and brown on a high setting. Serve when golden and tender. Sprinkle with sesame seeds to serve. For the marinade combine: oil, crushed garlic, tamari or shoyu and crushed fresh root ginger.

Soup: Combine carrots, onions, celery, and season with ginger, cumin or nutmeg. Blend to make delicious velvety soup.

Squash Risotto : (serves 4-6)
750g pumpkin or squash
2 tomatoes skinned, de-
1 onion chopped seeded and chopped.
75g butter/margarine
Large glass dry white wine
1.2litres stock (optional) 4 fresh sage leaves, torn
2 tbsp chopped parsley
350g Arborio rice
2 tbsp Parmesan cheese (optional)
Seasoning

1. Cut the squash into 1cm cubes, discarding the skin and seeds.
2. Using a large heavy-based pan, cook the onion in half the butter until tender but not brown.
3. In a separate pan bring the stock to boil, turn down low to simmer.
4. Add the sage and pumpkin to the onion and stir; add the rice and stir.
5. Add the tomatoes, wine and seasoning. Simmer until the wine has evaporated
6. Add 2 ladlefuls of hot stock. Simmer, stirring until the liquid has evaporated.
7. Repeat until the rice is tender but al dente
8. Stir in the rest of the butter, parsley and parmesan (if using).
9. Rest for a minute and serve garnished with parmesan and sage leaves.

Clapham Nursery, Clapham, Lancaster, LA2 8DR - Telephone 015242 51723