Uchiki kuri squash soup and a roasted wedge Serves: 4 Ingredients 1 medium-sized Uchiki Kuri squash 20g butter salt and pepper 2 sage leaves 400ml water 50ml rapeseed oil Instructions Peel and quarter the squash. Remove seeds and put them and one-quarter of the squash aside for use later. Dice the remaining flesh. Melt the