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*Squash*
Generally the red ones are called Kuri and the green Hokkaido but they are both the same type. Kuri means chestnut in Japanese (Uchiki means shyness, so half of it makes sense!). It is also called Potimarron from the French potiron (pumpkin) and marron (chestnut). It has a chestnutty flavour if you hadn't guessed! Squashes are one of the 'Three Sisters' that were planted by Native Americans, these were the main crops which also included maize and climbing beans. The maize was planted in the centre and surrounded by beans and squash. The maize provided a structure for the beans to grow up, beans provided nitrogen in the soil and the squash helped to stop weeds and retain moisture by covering the ground with its big leaves. What do I do with it? Uses: Suitable for baking, roasting or boiling and mashing. To prepare: Peel using a potato peeler, remove the seeds and chop into chunks for boiling or roasting. For baking you can leave it whole and simply wash and pierce the flesh with a sharp knife. To cook: Boil cubed squash for 15-20 minutes or until tender. Roast chunks for 40-50 minutes at 200°C, gas mark 6, drizzled with olive oil. To bake a whole squash, cook for 1-11/2 hours at 200°C, gas mark 6 or until tender, peel and discard the skin and seeds and cut into chunks to add to dishes. BUTTERNUT SQUASH GNOCCHI 1 butternut squash, peeled 225 g peeled potatoes 1 egg yolk 125 g plain flour Salt and pepper to taste 125 g butter 2 tbsp fresh sage leaves Parmesan shavings to serve Cut the squash and potato into small cubes and boil gently until tender (or steam). Once cooked, mash together. Place over a low heat for a few seconds to 'dry out'. Transfer to a bowl and allow to cool. Work in the egg yolk, flour, 1/2tsp salt and pepper slowly. Mix together to form a sticky dough. Then form into small balls (about the size of a 2p piece) either with a piping bag, 2 spoons or your hands! Bring a large pan of water to the boil. When the water reaches a rolling boil, cook the gnocchi in batches. Put about 12 bits of the mixture into the water, once the water returns to the boil simmer for around 1 1/2minutes until the gnocchi start to soften around the edges (they will normally start to float). Remove and then cook the next batch in the same way. Next melt some butter in a frying pan, add the sage leaves and fry gently until the butter turns golden. Immediately add the gnocchi and stir over a low heat for around 30 seconds making sure all the gnocchi is covered in the sage mixture. You can also use it with any of your favourite pasta sauces. Serve immediately on bowls and sprinkle with Parmesan shavings. Apple Squash Soup 1 tablespoon extra-virgin olive oil 1 small onion, thinly sliced 1 squash, peeled, seeded, and cut into 1-inch pieces 750ml chicken (or veggie) stock 250ml apple cider Salt and freshly ground black pepper Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover, and cook for 10 minutes , stirring occasionally. Add stock and simmer until softened for 15 to 20 minutes. Transfer solid ingredients to a blender with apple cider and purée until smooth. Add some of the cooking liquid and purée until smooth. Or use a stick blender in the pot if you've got one. Stir back into the pan. If a bit thick, then add a bit more stock. Serve hot. Roasted Uchiki Kuri Squash with Feta The feta does not really melt, it just sort of relaxes, and the saltiness of it contrasts perfectly with the sweet squash. · Peeled squash cut into chunks · 4 cloves garlic · feta cheese, crumbled · 1 tsp. dried thyme · Salt and pepper · Olive oil Preheat the oven to 400°F / 200°C. Peel and very roughly chop the garlic. Toss together all the ingredients except for the cheese in a bowl until all is coated with the oil and the seasonings. Spread in one layer on a baking sheet. Bake, covered with foil, for about 30 minutes. Remove the foil and sprinkle the feta cheese on top. Bake for another 10-15 minutes until the squash is tender (poke with knife) and the top is a tiny bit browned. (The feta will not change colour much.) Serve immediately. . Simple Baked Squash Italiano 1 Squash 2 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried rosemary (or fresh if you have it) 1 teaspoon pepper (or to taste) 1 teaspoon salt (or to taste) 1/3 cup freshly grated Parmesan cheese Preheat oven to 350 degF, 180 degC Peel squash, cut into chunks and discard seeds and stringy bits. Grease a baking tray and put in the squash Sprinkle squash with olive oil and then the herbs, salt, pepper and parmesan. Put in oven and bake and until pieces are soft in the middle.

Squash

Generally the red ones are called Kuri and the green Hokkaido but they are both the same type. Kuri means chestnut in Japanese (Uchiki means shyness, so half of it makes sense!). It is also called Potimarron from the French potiron (pumpkin) and marron (chestnut). It has a chestnutty flavour if you hadn't guessed!

Squashes are one of the 'Three Sisters' that were planted by Native Americans, these were the main crops which also included maize and climbing beans. The maize was planted in the centre and surrounded by beans and squash. The maize provided a structure for the beans to grow up, beans provided nitrogen in the soil and the squash helped to stop weeds and retain moisture by covering the ground with its big leaves.

What do I do with it?

Uses: Suitable for baking, roasting or boiling and mashing.
To prepare: Peel using a potato peeler, remove the seeds and chop into chunks for boiling or roasting. For baking you can leave it whole and simply wash and pierce the flesh with a sharp knife.
To cook: Boil cubed squash for 15-20 minutes or until tender. Roast chunks for 40-50 minutes at 200°C, gas mark 6, drizzled with olive oil. To bake a whole squash, cook for 1-11/2 hours at 200°C, gas mark 6 or until tender, peel and discard the skin and seeds and cut into chunks to add to dishes.

BUTTERNUT SQUASH GNOCCHI

1 butternut squash, peeled
225 g peeled potatoes
1 egg yolk
125 g plain flour
Salt and pepper to taste
125 g butter
2 tbsp fresh sage leaves
Parmesan shavings to serve

Cut the squash and potato into small cubes and boil gently until tender (or steam).
Once cooked, mash together. Place over a low heat for a few seconds to 'dry out'.
Transfer to a bowl and allow to cool.
Work in the egg yolk, flour, 1/2tsp salt and pepper slowly.
Mix together to form a sticky dough. Then form into small balls (about the size of a 2p piece) either with a piping bag, 2 spoons or your hands!
Bring a large pan of water to the boil. When the water reaches a rolling boil, cook the gnocchi in batches.
Put about 12 bits of the mixture into the water, once the water returns to the boil simmer for around 1 1/2minutes until the gnocchi start to soften around the edges (they will normally start to float). Remove and then cook the next batch in the same way.
Next melt some butter in a frying pan, add the sage leaves and fry gently until the butter turns golden. Immediately add the gnocchi and stir over a low heat for around 30 seconds making sure all the gnocchi is covered in the sage mixture.
You can also use it with any of your favourite pasta sauces. Serve immediately on bowls and sprinkle with Parmesan shavings.

Apple Squash Soup

1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 squash, peeled, seeded, and cut into 1-inch pieces
750ml chicken (or veggie) stock
250ml apple cider
Salt and freshly ground black pepper
Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes.
Add squash, cover, and cook for 10 minutes , stirring occasionally.
Add stock and simmer until softened for 15 to 20 minutes.
Transfer solid ingredients to a blender with apple cider and purée until smooth. Add some of the cooking liquid and purée until smooth. Or use a stick blender in the pot if you've got one.
Stir back into the pan. If a bit thick, then add a bit more stock. Serve hot.

Roasted Uchiki Kuri Squash with Feta

The feta does not really melt, it just sort of relaxes, and the saltiness of it contrasts perfectly with the sweet squash.
· Peeled squash cut into chunks
· 4 cloves garlic
· feta cheese, crumbled
· 1 tsp. dried thyme
· Salt and pepper
· Olive oil
Preheat the oven to 400°F / 200°C.
Peel and very roughly chop the garlic.
Toss together all the ingredients except for the cheese in a bowl until all is coated with the oil and the seasonings.
Spread in one layer on a baking sheet. Bake, covered with foil, for about 30 minutes.
Remove the foil and sprinkle the feta cheese on top. Bake for another 10-15 minutes until the squash is tender (poke with knife) and the top is a tiny bit browned. (The feta will not change colour much.)
Serve immediately. .

Simple Baked Squash Italiano

1 Squash
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried rosemary (or fresh if you have it)
1 teaspoon pepper (or to taste)
1 teaspoon salt (or to taste)
1/3 cup freshly grated Parmesan cheese

Preheat oven to 350 degF, 180 degC
Peel squash, cut into chunks and discard seeds and stringy bits.
Grease a baking tray and put in the squash
Sprinkle squash with olive oil and then the herbs, salt, pepper and parmesan.
Put in oven and bake and until pieces are soft in the middle.