This is an upside down post, with the finished result - a bowl of warming soup first.
The soup was from a recipe sent to me by my sister from a Sainsbury's magazine. It was just right for a blustery October evening, with warm overtones of cinnamon from the garam masala which was one of the ingredients.
Below is a picture of our butternut squash harvest, all of which are now safely stored in the garage.
Eighteen altogether of varying sizes!
I think I should have been more ruthless in removing some of the small squashes in order to produce more uniform larger ones, but it seemed such a shame at the time!
Most of the squashes have lovely smooth skin
... but 3 have splits in the skin, although still edible.
The squash ready for cooking -
The variety was Hurricane and were very easy to grow from seed. Although they have a tendency to roam at will across the plot, if you have the space, their delicious fruits more than compensate for this personality defect; they make velvety soups, soft golden mash and nutty,chewy morsels when roasted. Definitely worth another go next year.