Squash
RECIPES AND FOOD STYLING: REBECCA SMITH. PHOTOGRAPHS: ALEX LUCK. STYLING: SARAH BIRKS
STAR OF THE SEASON
■ BUY them when they’re best (that’s now)
■ SUPPORT British farmers
■ TRY new recipes
WHAT TO LOOK FOR…
Squash is available in a beautiful range of colours, shapes and sizes. Choose those that are firm and feel heavy for their size, with smooth, unblemished skin.
A note for cooks: the skin may be thick, but there’s no need to peel squash before roasting – the skin softens wonderfully as it cooks, giving added texture to the dish.
FIND THE RECIPES OVERLEAF
PHOTOGRAPHY COMPETITION WINNER
Warm squash, chorizo and chickpea salad with caramelised onions
SERVES 4
HANDS-ON TIME 20 MIN, OVEN TIME 40 MIN
Heat the oven to 200°C/180°C fan/gas 6. Roughly chop and deseed 1 medium squash (around 1kg prepared weight) and thickly slice 2 red onions. Toss in a glug of olive oil and 1 tbsp sherry vinegar, spread over 2 large baking trays, season and roast for 20 minutes. Meanwhile, drain and rinse 2 x 400g tins chickpeas and roughly chop 4 cooking chorizo sausages.