Autumn Squashes

Photo © Anne-Marie Minhall

I woke up early this morning to hear rain falling and the trees in the garden being bothered by the September winds.

It was still dark but my mind was awake & hatching a plan to buy some autumn squashes to bake & fill with some beef mince bursting with toms & onions.

They're such glorious beasts, the squashes. The shapes, the colours, the feel of them.

Two were bought from my local shop which, when you can't find the thing you want, is guaranteed to have what you’re looking for. Always.

I'm looking forward to this.

For a couple of you:

2 medium-sized Orange or Acorn Squashes

20g Butter

Sprig of Thyme or Rosemary

2 Onions chopped

3/4 Garlic Cloves sliced

1/2 Chillies thinly sliced

400g Beef Mince

6/7 Tomatoes chopped

Parsley

Oven 180/160/Gas 4 

Halve the autumnal beauties remove any fibrous stuff & seeds (easy job)

With the open sides up, place them on a baking tray

Scoop the butter into each half with your herb of choice & seasoning

40/45 minutes in the oven

As soon as that goes in, get cooking your filling

Warm a pan with oil and introduce the onions, garlic & chillies for 10 minutes

Mince goes in next & browns

Toms in

Once the squashes come out of the oven, spoon the meaty composition into them

Back in the oven to cook for 20 minutes

Some veg on the side perhaps. Parsley for greenery.

Soft, sweet & buttery squash joined by beefy mate.

AMM