Allotment Diaries: two delicious ways to celebrate squash season

Squashes and pumpkins have been ripening early this year, thanks to the long hot summer. So there's no better time to try some more creative recipes for using this tasty harvest, packed with fibre, vitamins and minerals.

This year, I've grown three varieties of squash: Hunter butternut squash and Uchiki Kuri from Marshalls and a japanese variety called Black Futsu from Winnow Farm. All were grown from seed in individual pots in the Spring, planted out in late June (in the garlic bed, after it was harvested) and mulched heavily to retain as much water and nutrients in the soil as possible. To protect the ripening squash from rotting on damp soil, I pop a tile under each one. The dark green Futsu's also make fabulous halloween props!

These two delicious recipes make the best of autumn flavours: one low-effort dish for weeknights and an indulgent weekend dinner.

Weeknight Roast Squash with Goats Cheese and Mint Vinaigrette

This recipe is adapted from a cookbook called "Siete Fuegos" (Seven Fires) by Francis Mallmann, Argentinian celebrity chef and open fire guru - but you can absolutely do this in a normal oven. A hands-off school night supper.

For 2 people:

1 medium squash - I used a futsu squash as they're the most delicious :)

A handful of fresh mint

1 tbsp red wine vinegar

1 tbsp olive oil

100g goats cheese log

Rocket leaves to serve

1. Halve your squash, scoop out the seeds, season and roast at 200C for 30-45mins until cooked through.

2. Make the dressing by chopping the mint finely and pounding with the vinegar and oil.

3. When the squash is cooked, add half the goats cheese to each portion, drizzle with the dressing then use a fork to shred the flesh and mix in the melting cheese.

4. Serve with peppery rocket leaves and more of the vinaigrette dressing on the side.

Weekend Special: Squash, Sage and Hazelnut tart

A delicious pie-meets-tart containing all things delicious right now.

For 4 people:

1 pack of shortcrust pastry

1 large or 2 small squashes, peeled and diced (I used a black futsu and a small butternut squash

1 red onion, chopped

1 tbsp olive oil

1 tbsp garlic granules

1 tbsp ras el hanout

1 egg

200g Feta cheese

2 tbsp Greek Yoghurt

A handful of fresh sage leaves, finely chopped, saving a few whole ones for the topping.

A handful of blanched hazelnuts

A handful of pine nuts

A handful of pumpkin seeds

Maple syrup

1. Roll your pastry out into a circle and line a 24cm tart tin. Blind bake at 180C for 10 minutes, then for another 5 minutes without baking beans.

2. At the same time, roast your diced squash and red onion with the oil, garlic, spices, salt & pepper, until soft and starting to caramelise - about 30 minutes at 180C.

3. Beat the egg with half the feta, all the greek yogurt and chopped sage, then add half the roast squash and mash together until smooth-ish.

4. Gently fold in the red onion and remaining cubes of roast squash.

5. Add the filling to the pastry case and top with the nuts and seeds, plus the saved sage leaves rubbed with olive oil (to prevent them burning) and a drizzle of maple syrup.

6. Bake at 180C for 20 minutes: the pie should be hot throughout and the topping nicely browned.

Don't Waste Your Pumpkin!

If you're looking for more ideas, this book from Emily Gussin is full of both recipes and creative uses of leftover halloween pumpkins or, indeed an allotment squash glut.