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First one of the season.

An onion squash if I’m not mistaken.

Don’t know what I’ll do with it yet, but one of my favourites is to roast it in wedges in a hot oven with sage, salt & pepper, olive oil & cinnamon sticks. They’re super-versatile. Roasted, mashed, in warm salads with feta, makes a great soup, pickled, chutneyed, even pizza topping and, er, squashed? (sorry)

It came in our veg box from the lovely people at Leigh Court Farm along with a massive red cabbage & various other items. I like a veg box, my weekly dose of culinary challenge (I know, I need to get out more). But having no choice, and being given a selection of vegetables to cook makes me try things I wouldn’t usually, or at the least I have to get creative & try different dishes.

At the moment there’s a beetroot chutney to be made, I’m nearly sick of runner beans (and they’re beginning to get a little stringy), I’ve got loads of lovely red onions (very good on the bbq with yoghurt & zahtar, recipe to follow) and more potatoes than I know what to do with.

As the seasons change so does the produce.¬†Autumn must be one of my favourite times of year for food. Sweetcorn, squashes, apples, beetroot, blackberries, the list goes on. In fact, when I was looking at my seasonal food list the other day September had the biggest number of foods available, across all the meat, fish, fruit & vegetables. Exciting times if you’re a cook.

No doubt in 3 months time, in the depths of winter I’ll be craving the runner beans and I’ll be sick of the squash!

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