Wondering what to do with yet more squash and sprouts? Try this simple but tasty recipe. The quantities are really up to you and how many mouths you need to feed. It reheats quite well the next day in a microwave, in separate bowl portions.

Ingredients:

• Crown Prince or other squash
• Brussel sprouts
• Cheese of your choice – preferably one that melts well in heat.
• Flaked almonds (nice but not essential, you could use other chopped nuts)
• Oil of your choice (or butter for the sprouts)
• Salt & pepper

Method:

1. Heat an oven to 200C or Gas 6.
2. Remove the skin and seeds from the squash and cut the flesh into 1cm cubes or similar.  Add some oil to a large baking tray (preferably a non-stick one) and gently warm that for 2-3 minutes on top of your stove or in it.  Add the squash cubes and toss in the oil until they are all roughly covered.  Sprinkle with salt and pepper and put into the oven for 30-40 minutes. Check and re-toss them every 15 minutes or so so all the sides get a bit of cooking and the edges begin to turn brown and caramelised and the flesh is fairly soft.
3. Cut the stalk end off the sprouts, remove any discoloured leaves and carefully slice each sprout into 4 or 5 slices, top to bottom, 2-3mm thick. Put a knob of butter in a saucepan with 3-4mm water and some salt & pepper.  Put the saucepan on a hob and bring it up to the boil so the butter is melted. Add the sprouts, stir them around and put a lid on the saucepan. Cook on a medium heat for 2-3 minutes, then stir them around again, taste one for ‘done-ness’, add a splash of water if needed and cook for another 2-3 minutes. You want to end up with virtually no water and ‘al dente’ sprouts. If anything leave them on the crunchy side. This is by far the best way of cooking sprouts in a way that even sprout-haters seem OK with. Soggy sprouts are horrid!
4. If the squash is still cooking, take the spouts off the heat and leave the lid off the saucepan so they don’t go on cooking. Meanwhile cut your cheese into small cubes or chunks, or grate it. 
5. When the squash is cooked add the sprouts to the baking tray and mix the two together. Then add the cheese and do the same. Return the baking tray to the oven for 5 minutes or until the cheese has melted.
6. Before serving into bowls, scatter with the flaked almonds or chopped nuts.  Its also nice with a dollop of plain yoghurt on the side.