We’ve spent a little time growing our own veg at home and after a long growing season in the garden & a few weeks more to cure in the lounge (yes…squash make lovely ornaments!!) it’s time for us to finally eat some of our hard work!
Over the past couple of years, we’ve gradually turned our lawn into a couple of veggie patches and squash has been one of my favourite successes – mainly because once the flowers are pollinated, they can be left to their own devices, and I love to watch them grow ❤️
Some of our crop swelled to a massive 5kg, others were much smaller (and tbh a more manageable size) We even had some self seeding volunteer plants from a single mashed potato acorn squash we ate last Halloween (the little white one in the first photo) whose seeds ended up in the compost 😆
This was a 3kg Blue Hungarian beauty which we roasted with delicious herbs, honey and garlic and split between 2 recipes;
Roasted winter squash of any type are fabulous at this time of year and pair really well with our Early Doors Bitter or Vespertine Mild, both of which focus predominantly on rich delicious malt, complimenting the lovely carmelized flavours in these recipes.
You can pick up the beers on the links below:
