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use the sweeter varieties of squash or pumpkin for this, such the pale green skinned Crown Prince or the dependable butternut squash
Cut the squash into tangerine-like segments (no need to peel). Scoop out the seeds.
Scrub the beetroots and carve them into chunks.
Place the squash, beetroot and the garlic on a baking tray and scatter some rosemary over. (You could also add a handful of prunes or pieces of cooking apple)
Cover with foil an roast in a hot oven for about 40 minutes. Remove the foil and roast for a further five minutes so the squash turns gold brown.
Serve
Recipe submitted by Andrew Dennis, Woodlands Organic Farm
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Full review will appear in the September issue
In addition to organic eggs, and pork, they now sell fresh lamb and hogget jointed for your convenience.
Finalist Best Local Product Northamptonshire Food and Drink Awards 2010/11
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