Peel and chop the marrow (leave seeds in) and peal and chop the Butternutsquash, seeds scoop out. When ready to serve, dish up in oversized soup bowls, drizzle a drop of olive oil, and place the garlic bread next to dish, or chop to crouton size bites
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butternutsquash sage and pine nut on sourdough toastie and finally sausage roll crostini. Canape of tomato, burrata and olive tapanade, Soupe de Poisson (fish soup) in a tea cup, Daube de boeuf (beef stew) with bone marrowandsquash puree in a large china spoon and in the small expresso cup, a Sauternes Custard with Agean prunes and Armagnac
ButternutSquashSoup with a Kick. Roasted Squash & Ginger Soup. Sensational Sausage-Stuffed Marrow. And that vibrant glow cannot be represented any better than in the vegetable that sums up the season – pumpkins
ButternutSquashand Goat Cheese Risotto. East Indian Mulligatawny Chicken and Wild Rice Soup. Rice is the perfect partner for any dish and is enjoyed all over the globe from risotto in Italy to curry in India
Before I moved to England I had never really eaten ButternutSquash. The Lebanese spice in this soup blends in well rich creamy flavor of the squashand I served it will some lamb pittas
Remove the marrow bone from its container and add to the soup. In the meantime put the marrow bone in a seperate bowl and cover with boiling water and allow to stand
They are also thin skinned, like a butternutsquash, so are easy to prepare. We had four massive Boston Marrowsquashes (you can see last year's pictures here) from our plot this year
A world of rice -- baked in a frittata, with lentils, with butternutsquash, with gorgonzola, with eggs and cheese, and the special treat of Risotto Milan-Style with Marrowand Saffron
Raw butternutsquashand coconut soup. Taking handfuls of all we fancied, as well as a bunch of flowers, we headed out of the circle and passed a veritable pile of brilliantly coloured pumpkins, squashesand giant marrows
● Slow cook - For a simple, rustic dish that will brighten up the dark evenings, chop some seasonal vegetables of your choice (we recommend plenty of butternutsquash, pumpkin, courgette, parsnips and shallots), place on a baking tray and drizzle with oil
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