Way back at the start of the year, I sowed what I thought were butternut squash seeds. The plants grew healthy and strong, and I had way too many for my garden so happily dished out the excess plants for my friends to grow. As the season went on, the plants snaked across the veggie plot, and everyone commented on how well their plants were doing. However, there appeared to be just one teeny problem. As the flowers subsided and the fruits developed, they looked to be anything BUT butternut squashes.
Instead of being smooth, pear-shaped and pale orange, these were like knobbly little pumpkins. What on earth were these mystery vegetables? And how big should they be before you pick them? Were they actually pumpkins? So many unanswered questions…
One thing was certain: I’ve never seen them in any of our local supermarkets.
After an extensive rustle around on the t’interweb, I discovered that what we’d all grown were, in fact something called sweet dumpling squash. Now, I’ve never even heard of these, let alone know what to do with them, but a further dig about revealed that they can be used in exactly the same way as butternut squash. They’re just slightly sweeter and a different shape. Phew!
That cleared up I set about transforming them into a hearty soup.
This one appeared in The Hinckley Times on 3 October 2013