Or­ange squash

Anna Jones’s au­tum­nal haul

The Guardian - Cook - - Front Page - Anna Jones

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.

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