It’s true that I did bang on quite a bit about Uchiki kuri winter squash last year, but they were fun to grow, romping away up their cane wig-wams, producing lovely flowers followed by the squash themselves.
They were easy to grow too, attractive and dramatic, what more could you want?
They’ve been stored away since last autumn and I’ve only got one of them left. I am a little reluctant to use it as it’ll be the end of the year before there are any more, but I’m consoling myself with the thought of all the other lovely things I’ll be growing and eating before then.
Meanwhile here’s my roasted winter squash recipe, the perfect side-kick to rich winter casseroles.
- A shallow oven-proof dish, roomy enough for the pieces to be laid out and not piled on top of each other.
- A chopping board and a sharp knife.
- Olive oil.
- A level teaspoon of dried sage or 2 tablespoons of fresh sage leaves, no need to chop them, salt and pepper.
- Heat the oven to 180 degrees, set on fan.
- Peel the skin, the skin has become quite hard by this stage, though it is fairly thin.
- Cube the flesh into even-sized pieces, I make mine about 2 cm/just under an inch, you can make them bigger but they’ll take longer to cook.
- Pour some olive oil into the dish, add the pieces of squash and swish them around to coat them with the oil.
- Place them in the oven and set the timer for 15 mins, then give the dish a shake to turn the pieces over.
- Set it back in the oven for a further 15 minutes and they should be done, golden brown and slightly crisp on the outside but soft on the inside.
This would work perfectly well with shop bought squash, but you can find out here how to grow and store them.