The most popular variety of squash, it has extremely sweet, thick, bright orange, flesh with very few seeds. It pairs well with sage - caramelize your sage in butter and drizzle upon your perfectly roasted squash for an incredible treat.
Roast the squash to get the most flavour. Good as a side (swap for mash potato) mashed with nutmeg, salt and butter; or stir into risotto just before the rice is cooked.
Alternatively, squash can be stuffed and baked whole, or made into hearty soups.
Once cut, keep them in the fridge and use within a week