Squash
With most veg we're urging you to eat it as soon as you've picked it. With squash you can take your time. Kept in a cool dark place and they'll be fine for months on end until you need them
The sweet hazelnutty flesh of Red Kuri goes well with most things, and is tasty enough to work as a starter in its own right.
Roasted Squash
Cut a squash in half, scoop out the seeds (for use below) and cut each half into three crescents. Toss in olive oil and roast at 220C for 40 minutes until patched with brown. They're wonderful as they are, but even nicer with a little grated parmesan on the top. Serve as a starter or a side dish. If the skin is tough pare the flesh away from the skin as you eat them.
To go one stage further, prepare the squash as above and cook without olive oil. When they're nearly done heat a good knob of butter in a pan and gently fry a couple of finely chopped garlic cloves and a tbsp of finely chopped rosemary leaves. Season. Plate up the squash and make an incision in the centre of each one and spoon over the fragrant butter.
Roasted seeds
Don't throw away the seeds, they can be eaten too. Put them in a bowl of water and rub to wash away the fibres. Drain in a sieve.
Mix with a little olive oil, soy sauce and a small amount of sugar. Spread out on a baking tray and roast in a medium oven until crisp. Stir around every now and again to make sure they don't burn. Eat as a snack.