"Happily, that also means you can use your crop throughout the long winter months. I suppose that when you grow your own squashes and pumpkins, you potentially get stuck for what to do with them, but the possibilities are almost endless for example, I recently made a cheesecake topped with a sweet squash relish, as well as a chocolate and pumpkin pie that's a bit more appealing than the classic American version;"
"I even made a squash cocktail with a new, Kentish version of the classic Italian walnut liqueur, nocino, made by Pleasant Land Distillery in Aldington, just outside Ashford. As the base, I used some of the skins, seeds and trimmings left over from making a squash risotto, and added some mezcal to the mix, too as odd as that might sound, it was really quite delicious."
I grow several squash varieties but recent seasons yielded poor results, possibly due to soil issues in raised beds overlooking Lyme Bay, Dorset. A new bed was prepared and composted over winter, topped with seaweed mulch, and different varieties will be tried. A friend provided several specimens from a nearby vineyard. Squashes keep for months and require curing and ripening before use, allowing consumption throughout winter. Culinary possibilities include cheesecake with sweet squash relish, a chocolate and pumpkin pie variation, and a squash cocktail using nocino and mezcal made from skins, seeds, and trimmings.
Read at www.theguardian.com
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