Here in the UK, it doesn’t appear that we are nearly as ‘into’ or experimental with squashes as they are in other countries. Russia and the Ukraine, followed by China and India then the US seem to be pretty keen on them and for good reason when it comes to hoovering down a whole host of nutrients which keep us in tip-top condition (btw: pumpkins are a type of squash).

Keeping our immune system as strong as it possibly can be is extremely important right now, not only with regard to COVID-19 and its variants but also to ward off other viruses that may be lurking around during the winter months. And two of the most important vitamins for strengthening our immune system are vitamin A and vitamin C and squash is rich in a wealth of protective antioxidant carotenoids which the body then turns into vitamin A (only sweet potatoes, carrots and dark green leafy vegetables rank higher) and an extremely good source of vitamin C.

squash & sage soup

If you have time on your hands, you may wish to look at a website I recently discovered White On Rice Couple where Todd and Diane must have spend months (if not years!) researching all the various squashes and photographing them - brilliant stuff!

squash & sage pasta

I would recommend one of the very many squashes on the supermarket shelves or in your local greengrocer around two (or even better, three) times a week.

Maple & Chilli Roasted Squash with Quinoa Tabouli

My Squash & Sage Soup and my Squash & Sage Pasta never fail to get oohs and aahs and with very big thanks to Donna Hay’s recipe for Maple & Chilli Roasted Squash with Quinoa Tabouli from her Everyday Fresh: Meals in Minutes cookbook, the week is sorted!