How excited am I! Church Farm Winter Squashes!
These things are so cool! Some of them are orange, some of them are green, some of them are marrow shaped, some of them are pumpkin shaped (a couple of box customers received what I can only describe as a pale blue pumpkin; if you were one of these lucky people, please let me know what you did with it I would love to know!)
The squash crop is coming in thick and fast, and I really enjoy eating this veg. Squash is really good for you, packed full of fibre and vitamin C, as well as lots of lovely antioxidants, perfect detox food if your planning a heavy bonfire night or are partial to a mulled cider to warm yourself up.
Unfortunately ladies and gents you will have to peel your squash before you cook it, but the brilliant thing is that these veg store for so long if kept cool and dry, that if staying inside and peeling veg is not an appealing prospect at the moment because the weather is still too good, your squash will still be as good as new in a couple of months time!
My favourite all time squash recipe is bacon and squash pasta with feta cheese. Its quick, its easy, and its real comfort food.
- 1-2 winter squash, peeled and diced into big chunks
- Olive oil
- Mixed herbs
- Chilli flakes
- 2 unpeeled garlic cloves
- Salt and pepper
- Packet of back bacon or bacon lardons
- 1 white onion
- Block of feta cheese
Simply chuck your squash and garlic cloves into a roasting tin, add a couple of dessert spoons of olive oil, salt and pepper, a pinch of chilli flake (or to taste), and a teaspoon of mixed herbs. Give it all a good mix in the tin, and roast in the over for around 35-40 minutes at 200 degrees.
Meanwhile, dice the onion roughly, and fry in a little butter and oil until softened. Chop up your bacon into chunks and add to the onion. Fry until the bacon has crisped to your satisfaction.
When the squash is done, take out of the oven and squeeze the garlic cloves over the squash (they will just burst out the skins), give it all another mix, and add to the bacon mix. Stir again, and add to cooked pasta. Top off with chunks of crumbly feta cheese. Serve piping hot so that the feta melts a little into the pasta.