There are pumpkins everywhere as Halloween approaches. Many are huge and bright orange, ideal for sculpting. But there are also many wonderful varieties of pumpkin and squash and even ornamental gourds at some supermarkets.
These were on sale at Trader Joe's today.
These 'Fantasy' pumpkins were rather lumpy and pale and less appealing.
Inside the store, butternut, acorn and spaghetti squash amongst others and some hints on how to cook..
My favourite Roast Butternut Squash Soup recipe is very warming and pretty healthy (from a WeightWatchers book):
Roast 1.5 kg peeled and de-seeded butternut squash or pumpkin cut into chunks on a baking tray at 200 C for 30 mins until tender.
Meanwhile slice 2 onions into thin wedges and stir fry in a large saucepan with very little oil until softened, adding 1 tsp ground cinnamon, 1/2 tsp ground cloves and a one inch piece of root ginger, peeled and grated or finely chopped. Add a little water as necessary.
When the squash is roasted and soft, add to pan together with 2 pints of vegetable stock. Bring to the boil, turn down and simmer for 5 mins.
Liquidise the soup in batches and pour back into pan, season with salt and plenty of freshly ground black pepper. Heat through. Enjoy!
And finally, a PS to yesterday's Bastille Key blog. As Steve pointed out, it is difficult to know the size of the key.,
Here it is with a quarter and a £1 coin for scale. It is a big key!