We had the tomatoes, lettuce and figs with cheese and bread for lunch.For dinner we roasted two of the squashes with some potatoes we bought at another market. Peel and deseed the squashes and scrub or peel the potatoes. Cut everything up into pieces about the same size, say 2cm. Place in a roasting pan and coat with oil and whatever herbs you have. I also added a few whole garlic cloves
Roast for about an hour at 180 with the last 15mins at 200C.
Meanwhile chop half an onion and a leek and fry gently in butter until we’ll softened. When the squash & potatoes are nearly ready add about 25cl of vegetable stock to the leek & onions and a couple of tablespoons of creme fraiche.
Mix the leek & potatoes into the sauce, add more liquid if it is to dry. Grate some cheese over the top if you want to.
Eat with some bread to mop up the sauce.