Squash. T aste these. Plant it. Eat it. Did you know? Grow: Is it a fruit or vegetable? Shop: What should you look for? Eat: How can you eat them?

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1 Squash

2 Squash T aste these Butternut Munchkin Sweet dumpling Hokkaido Crown Prince Sunburst Tiger cross Trombolino Celebration Squash flowers Plant it Spring Eat it Did you know? Pick for the school plot? Yes No Autumn Winter The family of winter squashes is enormous. It includes pumpkins, traditionally carved at Halloween, and hundreds of other varieties too, ranging from small striped squashes the size of your hand, to green, orange and even big blue ones that can sometimes weigh hundreds of kilos. The squash plant produces beautiful male and female flowers and relies on insects for their pollination. You can eat them too they re delicious. Winter squash is closely related to courgettes and summer squash, but they have a much harder skin and can be stored over winter. Grow: Is it a fruit or vegetable? Although we call squash a vegetable, it s technically a fruit because we eat the part that contains the seeds. Squash is in the Cucurbit plant family, which includes courgettes. How does it grow? Fast. Squash grows amazingly quickly in hot and sunny weather, because the large leaves act like solar panels, soaking up the sun. The trailing stems scramble over the ground, producing both male and female flowers. Once pollinated, the fruits begin to swell. Should I grow them? Yes, if you have room. You need to allow at least 1m² of ground per plant and ideally should grow at least two to encourage successful pollination. Sow the seeds in small pots, somewhere warm, and then plant out in a sunny spot in early summer. Note that squash grows quickest during the summer holidays, so you ll need someone to help water them. Winter squash could possibly be grown in very large pots and containers, but they re much happier in the ground. When is it ready? Squash will take the whole summer to mature. To check it s ripe, look for an even colour, hard skin and cracks in the stalk. Once ready, cut it off with a knife, leaving behind 5cm of stalk. Shop: What should you look for? Choose squash that feels heavy for its size and is free from blemishes or squishy patches. How do you store them? Store somewhere airy, dry and cool. Winter squash can also be kept for several months. Eat: How can you eat them? You can eat the skin so there s no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish. Why are they good for you? Squash is a great source of vitamin A. Vitamin A helps us to see properly and even helps us to see more clearly in the dark. Photos. David Loftus Kitchen Garden Project is an activity within the Jamie Oliver Food Foundation, registered charity number

3 Key info for teachers Key facts Butternut squash is one of the most popular varieties of winter squash. It was cultivated by the Incas in the 15th century and remains a key ingredient in much of Central and South American cooking. If you re worried that your plants won t pollinate, you can also do it by hand. Only pollinated female flowers will produce any vegetables. Curriculum links Art/Literacy Maths/Literacy PHSE Winnie s amazing pumpkin In the book, Winnie s Amazing Pumpkin, by Valerie Thomas and Korky Paul, a pumpkinobsessed witch makes a helicopter from a large squash. Use this as inspiration for the children to create their own objects. Ideas might include bowls, lanterns or musical instruments. Heavy-weight squashes Research newspaper stories about people who have grown giant record-breaking squashes (if useful, relate to the traditional tale of The Enormous Turnip). Get the children to write their own stories, using these real-life characters. To extend, calculate and compare the weight and size of these squashes in relation to those from the school plot. Sharing In the book, Pumpkin Soup by Helen Cooper, the characters row over who gets to make their favourite soup. Use this as a starting point for a discussion about the importance of sharing and taking turns. Tips for teachers It can be challenging to cut up squashes, especially the ones with a thicker skin. To safely cut up a squash, start by carefully trimming about 2.5cm off the root to create a flat, sturdy base this will make it easier to chop it in half. Cut the squash down into smaller, more manageable pieces before the lesson to make it easier for the children to chop it. If pressed for time, roast the squash in advance of the lesson and use the lesson time to assemble and taste the salad. Kitchen Garden Project is an activity within the Jamie Oliver Food Foundation, registered charity number

4 Spicy roasted squash Serves 6 top tip Try roasting the squash seeds with a little splash of oil and some spices they make a great snack. Ingredients 1 medium butternut squash (roughly 1kg) 2 teaspoons coriander seeds ½ teaspoon fennel seeds 2 teaspoons dried oregano 1 small dried red chilli sea salt and freshly ground black pepper 1 clove of garlic 1 tablespoon olive oil Equipment list Weighing scales Chopping board Knife Spoon Small bowl Large mixing bowl Measuring spoons Pestle and mortar 2 baking trays (roughly 25cm x 30cm) Oven gloves Here s how to make it Use a spoon to scoop out the seeds, then place into a small bowl. Place the squash on its flat side, carefully cut each half into 2.5cm-thick boat-shaped wedges, then place in a large mixing bowl. Add the coriander seeds, fennel seeds, dried oregano and chilli to a pestle and mortar with a tiny pinch of salt and pepper, then bash to a fine powder. Peel, then add the garlic clove and pound it into the spices. Scrape into the bowl with the squash and add 1 tablespoon of olive oil. Toss together well, making sure all the squash is well coated. Arrange in a single layer on two 25cm x 30cm baking trays. Pop them in the oven for around 30 minutes, or until golden and cooked through the squash will crisp slightly and the skin will become caremelised and chewy. Once cooked, use oven gloves to remove from the oven, transfer to a serving bowl and serve. Preheat the oven to 200ºC/400ºF/ gas 6. On a chopping board, carefully trim the stalky-end off the butternut squash, then cut in half (there s no need to peel it). For nutritional information ask your teacher. Recipe Jamie Oliver Photo Matt Russell Kitchen Garden Project is an activity within the Jamie Oliver Food Foundation, registered charity number

5 Roasted squash and feta salad Serves 4 top tip This is a brilliant warm salad that uses sweet roasted butternut squash, tangy feta cheese, smooth avocado, peppery rocket leaves and toasted seeds. Replace the butternut squash with sweet potato and rocket leaves for watercress or spinach, if you prefer. Equipment list Chopping board Knife Spoon Small mixing bowl Roasting tray (roughly 25cm x 35cm) Measuring spoons Fish slice Sieve Kitchen paper Baking tray Oven gloves Empty jam jar with lid Large mixing bowl Teaspoon Serving platter Serving spoons Ingredients 1 medium butternut squash (roughly 1kg) 1 teaspoon ground coriander 2 teaspoons ground cumin optional: ½ teaspoon dried chilli flakes olive oil sea salt and freshly ground black pepper 1 lemon 2 tablespoons extra virgin olive oil 1 ripe avocado 50g rocket 40g feta cheese Allergy info! dairy For nutritional information ask your teacher. Recipe Jamie Oliver Photo Matt Russell Kitchen Garden Project is an activity within the Jamie Oliver Food Foundation, registered charity number

6 Here s how to make it Preheat the oven to 200ºC/400ºF/gas 6. On a chopping board, carefully trim the stalkyend off the butternut squash, then cut in half. Use a spoon to scoop out the seeds, then place them into a small bowl. Place the squash on its flat side and carefully cut into 3cm chunks (there s no need to peel it). Add the squash pieces to a 25cm x 35cm roasting tray. Sprinkle over the ground coriander, 1 teaspoon ground cumin and the dried chilli flakes, if using. Drizzle over 1 tablespoon of olive oil, then sprinkle over a tiny pinch of salt and pepper. Toss the squash in all the spices and oil to coat. Roast in the hot oven for around 40 minutes, or until golden and cooked through, turning halfway with a fish slice. Meanwhile Tip the squash seeds into a sieve and rinse them under cold water to clean and remove the orange stringy flesh. Shake away the excess water, then scatter the seeds onto a sheet of kitchen paper, pick out any remaining orange flesh and pat dry. Add the seeds to a baking tray and drizzle over 1 teaspoon of olive oil. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more lemon juice or oil you want it to be slightly too acidic, so that it s still nice and zingy once you ve dressed the salad. Once the squash is cooked, use oven gloves to carefully remove from the oven, then add the squash to a large mixing bowl and allow to cool slightly. Meanwhile Carefully cut all the way around the avocado lengthways, going as deep as the stone. Hold the avocado in your hands and twist until you can pull the two halves apart, then use a teaspoon to scoop out and discard the stone. Scoop little curls of avocado over the squash. Add the rocket to the squash and avocado, then crumble over the feta. Give the dressing another good shake up, then drizzle it into the bowl and gently toss together, then have a taste and tweak, if needed. Transfer to a serving platter, sprinkle over the crispy seeds, then dig in. Your notes... Sprinkle over 1 teaspoon of ground cumin, toss to coat and spread out into a single layer. Pop them in the oven for 5 to 6 minutes, or until golden and crisp, then carefully remove using oven gloves. Meanwhile Cut the lemon in half. Squeeze half the juice into a jam jar, using your fingers to catch any pips (keep the remaining lemon for another recipe). Add the extra virgin olive with a tiny pinch of salt and pepper. For nutritional information ask your teacher. Recipe Jamie Oliver Kitchen Garden Project is an activity within the Jamie Oliver Food Foundation, registered charity number

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