PHOTOGRAPHS: STUART WEST. STYLING: LAUREN MILLER
“You can’t miss pumpkins or winter squash in the shops this month – but if you haven’t cooked with them much, they might seem intimidating. Fear not – I’m here to explain the different varieties and show you what to do with these bulbous beauties”
JESS MEYER, ACTING DEPUTY FOOD ED
Braised pumpkin, lentil and pork casserole
Know your winter squash
Main prep You’ll need a strong, sharp knife to halve and quarter the pumpkin (careful: it can be tough). Remove any stringy fibres and seeds, then cut into pieces. If you’re roasting or braising it for a long time you don’t have to remove the skin unless its very woody. The flesh can be used in all sorts of dishes (see deliciousmagazine.co.uk for more recipes). As for the seeds, wash and dry them on kitchen paper, then roast on a baking tray at 160ºC fan/gas 4 for 15-20 minutes until golden. Use as a topping for salads and bakes, or team with nuts in an autumnal pesto.
They’ll keep for a few weeks in an airtight container.
HOKKAIDO Aka onion squash, this small pumpkin has a thin skin (no need to peel) and chestnut-like flavour. Try it stuffed, roasted or in soup.
CROWN PRINCE Easily identified by its grand size and silver-grey skin, it can be roasted, whizzed into soup or simmered with meat or other veg in a curry.
KABOCHA Grey, green and orange kabocha – also known as Japanese or Kent pumpkin – has a fluffy texture with a flavour between pumpkin and sweet potato. Purée, roast or use to make gnocchi.