Butternut, Crown Prince, Kabotcha, Spaghetti… whichever you choose, squashes are seriously versatile.  Packed with Vitamin A and a great source of fibre and potassium, the simple squash is wonderfully healthy – and also delicious. 


If you’re looking for suppertime inspiration, try: 


Roasted Squash 

Squash is a great accompaniment with any roasted meat. Just pop it in, cut in half and with the seeds scooped out – or if you prefer, you can remove the skin and roast it already cut into chunks. Add a little seasoning if you wish. Roast for about 30 minutes and serve immediately. It can be also be kept in the fridge for a couple of days once cooked, so if your quantities are a little off, none has to go to waste! 


Gently fry a little onion in a knob of butter, then add a cup of arborio rice.  Add about a litre of hot chicken stock a little at a time, stirring all the while. When the rice starts to soften, add small cubes of squash and keep stirring and adding stock until the stock is absorbed and the rice is soft, but still has bite.  This will take about 20 minutes.  A splash of white wine works wonders in this dish. Try adding smoked garlic, bacon, cooked chicken, mushrooms, sweetcorn or peas, or indeed anything else you fancy.  Probably not authentically Italian, but tasty nonetheless. 



Chop a big handful of tomatoes and an equal volume of roast squash. Place in a pan with a cup of water. Cook with the lid on until the tomatoes are soft.  Blitz in the blender and return to the pan.  Add a teaspoon of balsamic vinegar, a squeeze of tomato ketchup and a good pinch of salt and pepper.  Bring slowly back up to heat, adding either milk, water or stock until you get the right consistency – as thick as you like. 


If you need any advice or assistance, Farmer Jack’s staff are on hand in the shop and will be happy to help.