But what do you do with it?

AUTUMN brings with it wonderful vegetables that, in theory at least, have been basking in the sunshine through the summer, ready to deliver their wonderful colours and intense flavours to your plate.

A real treat at this time of year are squashes. In all of their wonderful variety squashes bring the promise of warm, slow roasting dishes; delicious creamy rich soups with a savoury sweet balance that only really they can deliver; and with pumpkins – sweet puddings and cakes too!

Butternut squash is my absolute favourite. I know what to do with it, I know my family like it and so I cook it over and over during the autumn in a variety of ways including simply roasted in the oven in skinned chunks alongside peeled carrots (whole if the size allows – or cut to size to match the chunks of squash) quarters of red onion and maybe sweet potato too. Drizzled with olive oil, salt and black pepper and roasted in a medium hot oven. Straightforward and scrumptious roasted veg to go with anything. Or as the main ingredient in thick soups, again with whatever is in my veg box at this time of year – carrots, onions, potatoes – cooked until tender in a good stock, seasoned and then whizzed if desired. Add a little cream for real luxury. This tends to be a mid week quick meal when the family have worked late, have lots of after school clubs or evening activities and need something quick and warming. This type of soup can be on the table within half an hour and that includes all the peeling and chunking!

Or simply bake your squash and scoop out the contents, season to taste and mash with butter and seasoning!

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Harlequin squash has made a welcome appearance this week too. Small and striped white and green the harlequin makes for a tasty and impressive dish that can be served either as a lap top supper in front of the fire or equally impressive as a dinner party offering. Take each harlequin and cut it in half across the waist. Scoop out the seeds to create a cavity for filling. Then add in whatever takes your fancy – chilli, a tomato based thick sauce, maybe cheese and garlic and leek – wrap each half in foil and bake in the oven until the squash is tender to the squeeze. Serve each half as an individual portion.

If you have never tried squash then make this the year to give at least one a go! Remember too that pumpkins are not just for Halloween – and when you make your lantern this year don’t throw the contents away. Discard the seeds (or plant them, or roast them) and then make a soup with the pumpkin flesh. A great party piece is to serve the pumpkin soup in a large hollowed out pumpkin itself. This works particularly well on cold nights if you curry or spice up the soup.

Maria Timperley

Dorset Veg Box scheme from The Green House, Gold Hill Organic Farm in Child Okeford. Call 01258 863716 for more details or email info@thegreenhouse.biz If you would like to receive our weekly newsletter and recipe sheet do send us an email.