Today I had a meeting at Houghton Hall Garden centre, Carlisle, a convenient point to catch up with a colleague who lives in the North of England. While face to face meetings have largely been replaced with Teams and Zoom calls, today required a meeting in person and the prospect of a 2 hour drive was mitigated by the fact that a treat awaited me at the other end.
If I was ahead of my colleague, I'd have a few minutes to browse 'Julian's Veg' (the company website has also alerted me to the fact that there is a branch just 16 miles away in Kelso!) The last time I visited Julian's I came away with the supplies to make Jerusalem artichokes, rainbow carrots, samphire and quails eggs. Today, armed with a basket of mixed squash and with some black mustard seeds at home, I decided to make this recipe from the Borough Market website.
With acorn, kabocha and sweet dumpling squash (I think!), I followed the recipe carefully but with my squash sticking defiantly to the bottom of my pan I abandoned the stove top method and popped it into the oven for 30 minutes.
Despite my husband's raised eyebrow at the prospect of a bowl of squash, he was more than a little surprised at just how good this dish tasted. It was sweet, well spiced and highly satisfying and I'd definitely recommend it for a mid-week vegetarian supper option.