I went to my allotment yesterday to start tidying up.
Here are a few of my Butternut Squash stored in the shed.
This is the first year I have grown squash and I had a bumper crop. Once the skins have hardened they last for months in a cool frost free place. They taste lovely simply cut into chunks (peel first) and roasted until charred with olive oil, salt, black pepper & coriander. My vegetarian daughter also makes a lovely squash soup.
These should see me through the winter months and I shall definitely be growing them again next year.