Small space big flavour

Homegrown squash are an early-autumn crop, full of delicious culinary potential. Rukmini Iyer teams them with baked gnocchi and goat's cheese

- Rukmini Iyer

With a bit of luck, you might still have the last of the homegrown tomatoes coming off the vine this month. My daughter Alba is just coming up to two, and is taking her job as Chief Tomato Picker very seriously, carefully selecting just the red ones and placing each tomato on the patio table, before asking to be lifted up to pick the next one - a slow but very enjoyable way to harvest.

I have to admit that my own squash plants weren't very happy in pots this year, but my mum luckily had a bumper crop in her veg patch. They're perfect for autumn casseroles, grated into rosti and muffins, roasted with spices and served alongside lemony pearl barley.

Here, I share a favourite baked gnocchi and squash recipe. If you're feeling adventurous, try mashing roasted squash with ricotta, to use as a filling for homemade pasta, served with sage butter - it's on my list to try with our pile of gifted squash.

This is a wonderful rib-sticker of a dish. Perfect for a crowd, just as good warmed through next day.

SERVES 4-6

PREP TIME 20 minutes

COOK TIME 55 minutes

METHOD