Vegan Veg - Recipe: Squash toffee

The thing about squashes that I love most is their versatility. Different varieties end up on the kitchen doorstep throughout the summer and autumn and many types will keep well through the winter. The only terror for the cook is when faced with glut after glut of squashes with a short shelf life. Pickle, chutney and jam can be an answer in a crisis but when time is on your side there is just so much more that is possible. Light summer dishes, hearty winter dishes, sweet stuff and savoury are all possible with squashes.

My favourites to work with change all the time (though never the cloyingly sweet butternut squash). At present, top of the tree is the Japanese ‘Uchiki Kuri’ (Nicky’s Nursery) which is a good size to work with (assuming that you haven’t got a legion to feed), has a firm texture and offers just a hint of sweetness without being overpowering.

Ingredients

❯    250g firm squash, cubed
❯    500g sugar
❯    100ml water
❯    3 tbsps margarine
❯    Juice of 1 lime

1.    Preheat the oven to 220°C, 425°F, Gas 7
2.     Roast the squash, without oil, for 15 minutes
3.     Put all the other ingredients in a deep, heavy bottomed pan over a high heat.
4.     Stir until the sugar has dissolved
5.     After 15 minutes, add the roasted squash and stir in well.
6.     Line a baking tray with greaseproof paper.
7.     When the mix has reached 140°C, 308°F, pour into the baking tray and allow to cool.
8.     Wash your pan and utensils in hot water immediately (you’ll regret it if you don’t!).
9.     As soon as the toffee is cool enough to handle, tear off small pieces and form
into balls.
10.    Wrapped in cellophane, these make
great presents.