Anna Jones’s autumnal haul
Roast squash is one of the building blocks I find really useful to have in the fridge ...
As the start of each season rolls in, I am persuaded that it is my favourite. This week, with the arrival of autumn’s first squashes, was no exception. I got the jumpers down from the loft in celebration.
For the past few weeks, squashes have been arriving in our veg box every Wednesday. Their shapes and colours are never the same: last week it was a squat, lacy-edged off-white pattypan and a cricket ball-sized acorn squash, dark and shiny on the outside and a deep pumpkin pie orange within. The previous week, there was a turban squash – green– and orange-striped and shaped like a cottage loaf – and a small, striped and pale-fleshed delicata. These squashes floor a lot of cooks who, unsure how to approach their gnarly curves, or don’t know if their skin is edible, second guess how long to cook them for.
Most squashes, though, are quite forgiving. The thinner-skinned ones can be chopped, skin-on and roasted in slices, and thick skinned squashes can be roasted whole, or stuffed or peeled and then roasted. The ever-present and delicious butternut squash is no exception.
Roast squash is one of the building blocks of a meal that I find really useful to have in the fridge. I’ll do a couple and keep leftovers to use as the week unfolds: in quick grain bowls, pastas, with noodles and even
squashed into sandwiches. A cut small squash will roast in 20 minutes or less, so it can be a quick dinner from scratch, too.