Harvest festival time in East Anglia and time to reflect on the successes and failures of this year’s fruit and veg gardening efforts. Usually I garden at the weekend and the occasional mid-summer weekday evening. I only have five raised beds and a few fruit trees, but coupled with working the flower garden, I don’t have enough time to do either justice. Still, we’ll ignore the low yields, bird-ravaged apples and pears, and instead celebrate the tomatoes and various cucurbita – courgettes, butternut squash and ornamental gourds.
Oh, I’d better come clean – I had a total failure with my butternut squash this year and so this beautiful gourd (above photo) was bought from a supermarket. It looked so tempting I couldn’t resist and it was very tasty roasted with butter.
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Agnes Ashe 
You are much more ambitious than me in the garden and how do you prepare your butternut squash?
I just cut them in half, scoop out the seeds etc and drop a knob of butter in the cavity. Then I roast them in a hot oven for between 45 mins to an hour (until soft) when I’m cooking something else in the oven – don’t like to waste energy!
Sounds like my kind of cooking – simple and pure! Must try this since my butternut squash recipes (usually casseroles have always been disappointing.