We’ve been so lucky with the weather lately and last weekend was no exception, on a warm, sunny Sunday afternoon, we made our annual trip to see the Pumpkin man of Slindon. This year’s display was an underwater scene and I just wish the sun had been shining in the other direction to bring out all the brilliant colours.

My pumpkin booty consisted of a Crown Prince, a Flying Saucer (Patty Pan), two Little Gem squashes and a couple of ornamental gourds. We didn’t buy a carving pumpkin for Halloween as they were a hefty £5 each!

I picked up a pumpkin and squash recipe booklet at the Farmers market and found a recipe for Little Gem squash that is so easy and perfect as a warming lunch.

Baked Little Gem Squash

Ingredients

2 Little Gem Squashes
1/2 clove of garlic, crushed
1 tomato, finely chopped
1 tbspn butter or olive oil
Salt & pepper

Method

Pre-heat the oven to 180°C.

Cut the tops off to form a lid, pull out the fibres and seeds. You can dry out the seeds and plant them in the Spring or you can roast them and eat them as a snack.

Insert half of the garlic and tomato into each squash, followed by the butter/oil and plenty of seasoning.

Replace the tops and stand in a baking dish in some water.

Bake until tender, about 30 minutes. Add more water if the squashes begin to dry out and cover with foil if they start to burn.

Serve as they are but let them cool down a little first!

This dish can be made in the microwave too, in less than 10 minutes, so you could take a couple of ready-prepared Little Gems to work and enjoy something completely different on your lunch break. Place the prepared squash into a microwave dish, add 2 tbspn water, cover with cling film and cook on high until tender - about 8 minutes (for 2 squashes)

As an alternative to the tomato and garlic filling, you could add a little cream and herbs, or cooked mince.

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