squash and chickpea soup

 

a couple of weeks ago i received a selection of different types of squash in my vegetable box. some were roasted with garlic and chilli but the onion squash was saved (or. more accurately, neglected and then embraced) for a skye gyngell recipe – onion squash and chickpea soup. 

skye sings the praises of the onion squash – its deep rich flavour, firm texture and particularly its skin, which doesn’t need to be removed. perfect for a lazy saturday lunch.

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roasted squash

i've been eating a lot of squash recently. these small squash - acorn and onion - were roasted with their skins still on (they are soft enough to eat) with garlic, chilli flakes, salt, pepper and olive oil. i added a few baby carrots as well and we had them with roast chicken instead of the more predictable, and very dull, roast potatoes.

roast squash with lentils and toasted goat's cheese

 

i know autumn has arrived when squashes and pumpkins appear in the shops and markets. i love trying different types and took full advantage of a recent offer for a mixed selection in my vegetable box.

the gem squash will be boiled and mashed with lots of butter, salt and pepper. i roasted the onion squash for a chorizo, bean and squash salad (similar to this) and the acorn squash was used in a wonderfully simple and very delicious meal of roast squash with lentils and goat’s cheese.

 the acorn squash has a thin skin which means you don’t need to peel it before roasting and eating (this is true for onion and butternut squash as well) and the sweetness contrasts wonderfully with earthy puy lentils and rich tangy goats cheese. i served this with a green salad on the side.

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squashed spaghetti

 

i’ve been fantasising about squash, sage and spaghetti all week and tonight i finally got the opportunity to make something to satisfy my craving - it was definitely worth the wait!

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