September has to be one of my favourite months, as so often we are blessed with a late Indian summer (fingers crossed we have one this year). I love this time in my garden, when bright, blousy dahlias fill the borders, runner beans take over the raised beds, and butternut squash sit majestically among their big green leaves.
I enjoy roasting my crop of squash in a little coconut or cold-pressed rapeseed oil; these are two of the best oils to roast vegetables with, as their high smoking points mean they are more stable than other oils and less likely to produce trans-fats, which we know to be troublesome for our health. Although it’s traditional to peel and remove the seeds from squash before roasting, I rather like them all rustic, with the jazzy skins and the seeds still intact (just scoop out the seeds and discard them once the squash is cooked). Concentrate on the buttery soft roasted flesh and think about serving it with a torn mozzarella or some crumbled feta. It's also lovely mashed on toast, then topped with a drizzle of oil and maybe some mushrooms or tomatoes, which are in abundance at this time. My daughter, Maya, loves roasted squash on toast with baked beans – real comfort food, in case the late-summer temperatures we’re hoping for don’t arrive.
Roasted squash is satisfying and easy to digest, so great for building you up during or after cancer treatment, especially if you find some foods upset your tummy. It keeps well covered in the fridge for a few days; then you can just take some out to eat cold with a salad or warmed up as a side to go with a meal. Make sure you reheat thoroughly, until piping hot right the way through. If you're neutropenic, then the dish should be eaten freshly cooked to ensure that your body isn't exposed to an increased risk of food poisoning.
I’m sure the wonderful orange, red and yellow colours of squash and other autumn vegetables – carrots, parsnips, swede and beetroots, plus bright bell peppers – do wonders to tempt a jaded palette. Roasting them intensifies the flavours, too, adding a wonderful rich sweetness that transforms cheap and humble veggies (buying them in season means you can bag some bargains) into something special. So here are a few more ideas to make the most of the shops’ autumn harvest -
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