Let’s cook in season, it’s November
As the summer squash has faded out, we welcome back this deep orange, sweet, and nutty butternut squash.
COOK IN SEASON THIS MONTH: BUTTERNUT SQUASH
Others: Pumpkins, Potatoes, Red Cabbage, Leeks, Pomegranates and Apples
Welcome to the winter squash
As the summer squash has faded out, we welcome back this deep orange, sweet, and nutty fruit.
Treated as a vegetable it’s perfect for both savoury and sweet dishes and you will find hundreds of delicious recipes that call for it to be baked, stuffed, fried, stewed or (with the best health benefits) steamed.
A few years ago while in Albania I was introduced to a smooth milky pumpkin pie, turns out that this pie was actually made of butternut squash. Grown in our garden, harvested, stewed and blended with milk and eggs.
This pie is now one of my favourites.
Did you know?
This squash has more Vitamin A than that of a pumpkin, it contains around 350% of your daily need for Vitamin A and it’s seeds can be eaten as a nutritious snack food.
AN ALBANIAN SQUASH RECIPE
BYREK ME KUNGULL (Pumpkin Pie)
A sweet and soft pumpkin filling made from butternut squash mixed with milk, surrounded by a soft and flaky pastry.
Prep Time: 40 Minutes
Cook Time: 40 Minutes
Serves: 12 Slices
LET’S START TO GROW
Sow direct to the ground:
Broad Beans, Spring Onions, Peas and Chillies
Plant direct to the ground:
Garlic and Asparagus
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