A seasonal offering all about how to cook with squash and pumpkin. Includes a piece written by a friend (Arianne Brown) about her experiences of cooking with limited mobility, 40 pages risoprinted in 2 colours in Nottingham by Dizzy Ink. Recipes include how to cook with the leaves and flowers, easy vegan sponge cake using squash purée as an egg replacer, squash gnocchi, fermented spaghetti squash and more. All recipes are vegan. First edition. Hand numbered and limited to 100.