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Roasted Autumn Squash

with garlic, rosemary & sage

Preheat the oven to 180°C.

Chop your squash into irregular cubes, keeping the size vaguely similar so the squash cooks at the same rate.

Take your roasting dish and add the squash. Take the bulb of garlic and smash apart releasing the cloves, then crush each clove, just slightly with the flat side of a knife, and scatter still in their casings over the squash.

Take 1/2 the rosmary and sage and roughly chop and scatter over the squash. Pour a good glug of rapeseed oil over and give the dish a good shake.

Place in the oven for 45 minutes, tossing once or twice during cooking.

After 30 minutes in the oven throw in the remaining herbs, making sure they are covered with oil.

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There is something very autumnal about squash, their vibratant and enticing colours remind me of how the veg stalls come alive with colour at this time of year. The variety of squashes available is quite vast. Everything about them is quite outlandish, from their peculiar shapes and textures to their diverse colours and patterns.

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Even the names are a little out of the ordinary. Names such as; Cinderella, Sugar Pie, Jack Be Little, Cha Cha Kabocha and Carnival are to name but a few.

Weird and wonderful

If you find that you can’t find any of these weird and wonderfuls, butternut squash and pumpkin are more than worthy. In contrast to a summer squash, which have thinner skins and a much shorter storage life, autumn or winter squash have a much thicker skin and can be stored, if kept in optimal conditions, cool, out of sunlight, sat on a breathable surface, for several months.

It should also be noted that some of the smaller, more colourful varieties are often refered to as decorative squash as they are nice to look at but relatively inedible, mainly due to thier rock hard skins and minimal flesh within.

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Fernyball, Exmoor
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