Lovely roast squash and baked veg to take the chill out of autumn
It is the season of cobwebs, trailing across the vegetable gardens and allotments, glistening with dew, each drop sparkling in the early morning light. They hang between the bean sticks and the browning vines of pumpkins. I baked my first squash of the season this week, a plump, smooth-skinned butternut, a little fatter than most. I basted its flesh, firm and orange-bright, with a paste of sweet honey and dark soy sauce and seasoned it with the warmth of ground Aleppo pepper and garlic.
The butternut – sticky, hot and sweet – glowed brightly on its mound of steamed white rice. There was no sauce as such, and neither does there need to be, just a sprinkling of roasted sesame oil as it was served. We followed it with the very last of the plums, stewed with a little sugar and a cinnamon stick. Continue reading…
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