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Recipe of the month:

Spicy Pumpkin Risotto

Pumpkin, butternut and crown prince are all winter squash. Their flesh is firm, the skin is hard and they keep very well. They are all ideal for roasting or mashing to use as a pie-filling or stuffing for pasta. Summer squash (acorn, spaghetti and gem) have a more watery flesh with a softer skin, do not keep so well and are best for boiling or for soups. All squash are a good source of vitamin A. For a tasty snack, the seeds of a pumpkin can be washed, dried and mixed with oil and salt before roasting in a hot oven for 15 minutes.

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