SQUASH come in all shapes and sizes. Here the experts at Riverford, one of the country's biggest suppliers of organic fruit and veg, explain how to enjoy this season's veggie at its best.

INTRO: Along with pumpkins, squash are part of the Cucurbitaceae family, along with courgettes and marrows, but are distinguished by the fact that their fruits are harvested mature and can last very well, making them a useful staple through autumn and winter (and often beyond).

Squash has been a staple for the Native Americans for more than 5,000 years.

At Riverford we sow our squash in small pots in late April for planting out in mid May. They will not tolerate frost and we sometimes use crop covers to get them off to a good start. We grow a range of squash including sugar pumpkins, butternut, kabocha, and crown prince. They bruise easily so harvesting involves gently hand placing each one into straw-layered wooden crates.

Unlike most veg (though technically they are a fruit), squash are happier in a snug kitchen than a fridge, so make the most of this by using them as a rustic decoration.

To prepare squash, knock off the stem and push a sharp knife into the centre. Work it around and split the squash in half. If the skin is too hard for a peeler, use a knife by placing the squash half face down on a board, working round with a knife and cutting the skin off.

Make sure you never put a whole squash in the oven as it will explode. Cut it in half and de-seed first. The seeds and inside trimmings from squash can be added to homemade veg stock to add a vibrant colour.

Riverford farms across the region will hosts the annual free pumpkin day today with free activities for all the family (OCT 24). For more information, or recipe ideas, visit riverford.co.uk .

Spiced Squash, Apple & Cider Soup

INGREDIENTS

1 leek, finely sliced

1 carrot, diced

1 stick celery, diced

2 garlic cloves, finely

chopped

25g fresh ginger, peeled

& grated

1 fresh chilli, deseeded &

finely chopped

1 tsp cumin seeds,

toasted & ground

1 tsp coriander seeds,

toasted & ground

½ tsp turmeric

1 tsp garam masala

1 medium-large squash,

peeled & diced

1 apple, peeled, cored &

diced

250ml cider (we used

Ashridge)

2 packs Riverford chicken stock

sliced fresh chilli & black

onion seeds to garnish

(or use pumpkin seeds)

METHOD

Heat 2 tablespoons oil in a large pan.

Add the leek, carrot and celery and fry on a low heat for for 10 minutes, stirring to stop them catching.

Add the garlic, ginger, chilli and spices. Fry for 2 minutes.

Add the squash and apple. Stir well. Pour in the cider and simmer for 2 minutes.

Add the stock, season and bring to a simmer. Cover and simmer for 20 minutes, until the squash is tender.

Blitz in a food processor or blender until smooth.

Gently reheat, checking the seasoning.

Garnish with sliced or chopped chilli and a sprinkling of black onion seeds.