Gather together the best flavours of autumn in this fresh and tasty salad recipe from River Cottage.
Young, firm, fresh squashes have a nutty, almost melony flavour when eaten raw – and the beginning of the autumn harvest coincides pleasingly with the blackberry season.
If you want to eat seasonally, file this recipe away for the start of autumn but it's delicious all year round.
You can replace the squash with curls of carrot or celeriac and swap in raspberries and pears too.
Recipe taken from Much More Veg by Hugh Fearnley Whittingstall (published by Bloomsbury).
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