This is my favourite eagerly awaited winter vegetable from Andy Pearman. When cooked in soups it has the most creamy and coconutty texture and flavour of all the squashes I have tried.
Use in place of butternut squash in any recipe.
Soup: Chop the squash and remove the skin, add it to a saucepan and cook with a small amount of coconut/olive oil or butter, until the squash is gently browned. Chop and add one medium onion or 3 shallots, 2 stalks of celery (or alexander stems), 3 carrots/1 sweet potato, add sea salt and other seasonings and cook until the veg is softened. Add 2L of water to the pan, bring to the boil and simmer for 30minutes, serve as is, or blend in a processor. For a stronger variation - You can also add a couple of tablespoons of dessicated coconuts and finely chopped green chilli's. For a more filling soup add more water and add a cup or two of lentils.
In salads: Grate the squash and mix with a salad.
Crudités: Peel the skin, cut into little sticks, serve raw with a dip such as houmus or sour cream and chive.