Squash - not the Robinson's Sort

Diversity being my watchword, I've determined of late to explore the wonderful world of the squash, as few if any vegetable families match it for the range of shapes, colours and tastes. Actually for pedants like me it's one of those annoying vegetables that taxonomically is a fruit. E.L. Wisty had a similar dilemma with the banana, which he pointed out is in fact a whale. Such matters aside, the squash offers the intrepid cook (and cultivator) great opportunities to explore new worlds of flavour.

We have grown the giant pumpkin of Halloween fame for many years, and while some have been sacrificed to lantern use, others have ended up as pie, custard, soup, mash and curry. Sadly the big pumpkins tend to have a rather dull flavour, a bit earthy, pleasantly savoury, but not exciting, so we have branched out into more exotic options. Some - the Turk's Turban for example - is a bit more interesting on the flavour front, and much more as a gardening status symbol. The patty pans we've given a go have been hugely prolific, and rather sweet and green on the palate, to date no disappointments there.

This year the greenhouse and conservatory are nurturing perhaps 20 different plantlets, all grown from seed. We'll be stuck for space, even with an allotment, as they tend to spread far and wide, but if we can select and raise say 10 of the healthiest among them I'll be happy. If I remember I'll report later in the year on the culinary worth of whatever squashes we grow and cook.

The supermarkets appear to be getting in on the act too. Last night we ate a squash, red lentil and chickpea soupy-stew (based on an HFW recipe with plenty of amendments), using a squash that while similar in appearance to the butternut was a different flavour - think marrow with a touch of new potato. Very enjoyable, and as part of our partially reinstated alternative eating programme (all having slipped a pound or three upwards since Christmas) a filler-upper with few calories. It was a one-flame dish too, cooked in phases - onion 5 mins; spices and garlic 5 mins; squash, tin of toms, stock, red lentils 25 mins; orza pasta 10 mins. No need for late-night snacks after such a dish. I leave it to the reader's imagination, however, to contemplate the other night-time consequences of a squash, lentil and chickpea combination.