Jerusalem artichokes (one tub's worth - 2 tubers planted) and the last butternut squash. I had one fruit each on the 2 butternut squash vines, so I'm not sure growing them is really worth the garden space - especially compared to the long-seasoned courgettes which are from the same family. Having said that, at least the butternuts can make a full meal... The single patty-pan squash plant produced a few fruits, but as they're so tiny I could only add them to stews with other vegetables.
Here's a recipe for a yummy butternut squash and apple soup. Don't be afraid, the apple tartness adds to the flavour and lifts this soup from the realm of ordinary autumn fare to the sublime!
Fry a few slices of streaky bacon or pancetta in a pot. When crispy, remove the bacon and add about a pint of boiling water to the grease in the pot, chunks of butternut squash (peeled, seeds removed), a peeled and cored cooking apple (acidic, rather than sweet, but any old apple will do, really), and salt and pepper. When the squash has softened, remove from heat and blend smooth. Check for seasoning, and serve with crumbled crispy bacon on top. Yum!
Oh, on the subject of (f)artichokes (very tasty parboiled then roasted with a pork loin) - my lips are sealed. ;)
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