Nutty in flavour and creamy in texture, autumn’s bounty of squash and pumpkin has many uses, both sweet and savoury
The shops are heaving with pumpkins and squash, and though there are so many different varieties to choose from, most of them are interchangeable. My favourites are kabocha, crown prince and delicata, for their deeply nutty flavour and creamy texture, plus they hold their shape well when roasted or braised. And if you’re carving a pumpkin for Halloween over the coming weeks, don’t waste the flesh: chop it up and throw into a risotto. It’s hard to imagine that such deliciousness could come from such a ghoulish grimace.
