I love the colours of autumn; these are shown in the amazing variety of squash which is harvested at this time of year.
I was fortunate to meet Hayley and Jim from Hotchpotch Organics which is based at Elmney Castle near Pershore. http://www.hotchpotchorganics.co.uk/ they grow a fabulous selection of squash, it was a great opportunity to try out varieties that I had never used before.
My favourites were:
Delicata oblong-shaped squash has a golden flesh with a nutty flavour and creamy smooth texture. Buttercup is large and dark green in colour. It has a dry, flaky, almost potato-like flesh that bakes and roasts really well.
During the last weekend of September it was the Malvern Autumn Show at the Three Counties Showground. I demonstrated on the Wot’s Cooking stage.
One of the dishes I made was a risotto using spelt and onion squash the recipe for this in on my website. http://www.ourlizzy.com/butternut-squash-risotto.htm
I run a course dedicated to autumn squashes. We make a selection of soups, casseroles and stuffing’s.
Hope you enjoy this recipe; it works well with Sweet Dumpling or Delicata.
Wash and cut the squash lengthways. Scoop out the seeds and membrane using a spoon, trim with a small knife if needed.
- ½ onion finely chopped
- 3 garlic cloves crushed
- 1 roasted red pepper chopped
- 1 tin flageolet beans
- ½ tin chopped tomatoes/passata
- 1 tsp tomato puree
- ½ tsp Italian dried herbs
- salt and pepper
- olive oil
Rinse and drain the flageolet beans.
Heat oil and sauté the onion until soft then add the garlic, peppers and beans. Sauté until the beans are turning golden. Add the tomatoes and stir well – you may want to add some tomato puree if needed.
Add the mixed herbs and season with salt and pepper to taste.