We had a great harvest of squash this season. I’ve been having fun experimenting with cooking them in different ways and finding out what works best for the different varieties. The Crown Prince (blue green squash on the bottom left) is full of flavour but a bit floury, so perfect for a soup. The onion squash (top left with stripes) made a fantastic risotto, embellished with chorizo and thyme.
For other ideas, have a look at some squash recipes I wrote for the Guardian.
Roasted squash and trevise with lamb chops: