Our autumn/winter squash season is now in full flow.  These beautiful veg have been looking fab in the boxes lately and now you can also order a large (1.0-1.5kg) locally grown organic squash as an extra.

We have collected an excellent set of squash recipes on our website over recent years. Last autumn we featured a dish which became my favourite of 2021:  Meera Sodha’s squash and borlotti beans tray-bake with tomato and sage. It is utterly delicious.

Here’s another tantalising squash idea. Recipe by Ken Hom and Ching-He Huang from the book Exploring China: A Culinary Adventure. It calls for butternut squash but any robust, orange-fleshed autumn squash would be great. ‘Red-cooked’ in Chinese cuisine refers to “a sauce that uses light and dark soy, sugar and spices (such as star anise) to create a deep reddish-brown braising liquid”.

Complement it with some simple fried rice with onion, peas and mushrooms.