Todays gift - how best to store them.

I love them and eat loads.  I had a small squash last night in a recipe gleaned from a free recipe leaflet in Tesc*    Fusili pasta and goats cheese combo flavoured with red onion, garlic, fresh sage leaves, lemon juice and lemon zest (half a lemon) salt and pepper.  Oh and toasted pine nuts. It was delish and the carnivores at our house wolfed it down

I use them sliced into thick wedges, drizzled with olive oil and sea salt. At that stage you can peel them when cooled and turn them into soup.  You can put them with other veggies on a roasting tray and have them with meat or not.  I've even made jam with mine    They go well with mash, about half and half.  Curry is also a good dish for using them up. If you like rice dishes such as a pilaff or a risotto you can add some cubed squash.

Roasted round the joint too is a good idea.    Store in a cool, dry, airy place. Keep checking them as you don't want an exploding pumpkin