THESE rich winter veg with orange flesh make a great alternative to roast potatoes, with a clove or two of crushed garlic and some peeled fresh ginger sprinkled over them. They can also be added to risottos or soups to add a nutty flavour.

Sow the seed individually in 9cm (3½in) pots of multipurpose compost indoors in late spring, pushing each seed to a depth of about 2cm (½in) and water thoroughly. When the first two leaves are well-developed, gradually harden them off before planting out – but don’t do it too soon as they are frost-tender.

They need plenty of room to develop, so plant them 1m (3ft) apart in soil to which plenty of compost has been added. Nip out the end of the trailing shoot when it reaches about 40cm (15½in) to make the stem branch, leading to better flower production.

Butternut squash need to be fully ripened before harvesting, when their colour has deepened and the outer skin is tough. The foliage will die down with the first frosts, but the fruits should remain unharmed. Harvest them before being persistently exposed and damaged by frost.

Cut the squash off the plant with a knife, leaving a short 5cm (2in) stalk and leave the squash on a sunny windowsill to dry out and ripen for a couple of weeks before storing it in a cool, dark, airy place.