At this time of year, pumpkin takes centre stage – on our doorsteps, if not in our kitchens. But there’s plenty more to this gorgeous vegetable beyond making Jack o’ lanterns. Beyond the bright orange of pumpkins, the winter squash family is filled with variety and colour, from the pastel yellow of butternut, through to deep-green acorn squashes. Deliciously versatile, and easy to store for a month or more, you can use the flesh of your favourite squash to make some delicious dishes (and to bulk up curries and stews), and roast the seeds to make a crunchy snack or topping. Today, I’m using Acorn Squash to make this Roast Acorn Squash & Miso Soup. I hope you love it!
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