Squash guide

Squash guide

One of the great things about having great links with our local growers is that you get to choose from a diverse range winter squash each year. The selection always changes a bit, depending on what’s grown well over the summer. Some varieties store particularly well too, so are held back while they mature. Our 2018 selection includes …

Acorn

Texture: fibrous, quite firm
Taste: mellow, sweet
Eating: steamed, mashed, used in soup, roasted. Try grating and sautéing in olive oil
Edible Skin: yes – don’t try to peel, quarter just and roast with skin on
Edible Seeds: yes, roasted
Info: It’s called an acorn squash because it looks like an acorn!

Baby Bear

Baby bear_pumpkin

Texture: rich, dense, fleshy, moist
Taste: mellow, sweet, nutty
Eating: great in soup, roasted, in pie and puddings
Edible Skin: no, it’s tough
Edible Seeds: yes, raw or roasted
Info: retain shell & use as a soup serving bowl

Blue Kuri

Texture: rich, quite dry
Taste: deep, nutty
Eating: delicious in soups, roasted, baked
Edible Skin: yes, when roasted
Edible Seeds: yes, raw or roasted
Info: it becomes moister the longer it’s stored – keeps really well for up to 6 months

Butternut

Texture: satisfyingly firm
Taste: sweet, rich, versatile – can be used in sweet or savoury recipes
Eating: roasted, in soups, purees and pies
Edible Skin: yes if roasted, but quite easy to peel
Edible Seeds: edible, best roasted
Info: keeps well for several months, turning darker orange over time

Celebration

Celebration squash

Texture: firm, tender
Taste: mellow; hint of sweet potato
Eating: roast, bake (stuffed), puree
Edible Skin: no
Edible Seeds: edible, best roasted
Info: aka ‘Carnival’ Squash, a hybrid of ‘Delicata’ and ‘Acorn’ Squash

Crown Prince

Crown prince squash

Texture: rich, dense
Taste: rich, sweet, nutty
Eating: roast, grill, saute, soup
Edible Skin: yes, medium toughness
Edible Seeds: yes, best roasted
Info: longest-storing squash (up to 3 months in the right conditions)

Festival

Texture: quite solid and rich
Taste: sweet and nutty
Eating: baked and roasted
Edible Skin: yes when roasting and baking
Edible Seeds: yes, best roasted
Info: stores well, with a beautiful skin that adds warmth to the winter table

Gem

Gem squash

Texture: smooth and creamy when cooked
Taste: sweeter than most; nutty
Eating: baked, stuffed, boiled
Edible Skin: yes, tender when cooked
Edible Seeds: yes, best roasted
Info: related to butternuts & pumpkins

Green Hokkaido

Texture: quite tough skin with dense golden flesh
Taste: strong and sweet
Eating: baked, roasted, braised, pureed, stuffed and steamed – very versatile
Edible Skin: yes, when baked or roasted
Edible Seeds: yes, best roasted
Info: Grows well even in wet British summers!

Gold Nugget

Gold nugget squash

Texture: firm, moist, smooth
Taste: pleasant nutty sweetness
Eating: bake whole or halved, roast
Edible Skin: yes, but tough
Edible Seeds: edible, best roasted
Info: aka ‘Oriental Squash’

Small Pumpkins

Texture: slightly ribbed, quite thick skin with fine, pulpy interior
Taste:
sweet, versatile
Eating: baked, roasted, braised, pureed, in pies, stuffed, steamed, used in soup
Edible Skin: yes if roasted
Edible Seeds: yes, best roasted
Info: too good just for Halloween – try and use the flesh you scoop out for soups and purees.

Spaghetti

Spaghetti squash

Texture: stranded fleshy pulp 
Taste:
very mild, use as a base
Eating: best baked, roast, steam
Edible Skin: no
Edible Seeds: yes, best roasted
Info: contrary to most other varieties, larger ones are more flavourful than the smaller ones

Turk’s Turban

Turks Turban squash

Texture: firm
Taste: mellow sweetness; hazelnut
Eating: roast, steam, soup, stew
Edible Skin: no
Edible Seeds: yes, best roasted
Info: keeps well

Uchiki or Red Kuri

Uchiki Kuri squash

Texture: firm, buttery
Taste: mellow sweetness; chestnut
Eating: soup, puree, cakes, bread
Edible Skin: yes
Edible Seeds: yes, best roasted
Info: aka Japanese or Onion squash

Winter Sweet

Texture: flaky, chunky
Taste: sweet and deep
Eating: bakes and roasts well. Lovely in soups, purees, cakes and bread
Edible Skin: yes
Edible Seeds: yes, best roasted
Info: keeps well and improves over time, so it makes a good late winter variety.

Recipe: 
Squash and Basil Tagliatelle
Roasted Squash, Feta and Pomegranate Salad
Pumpkin Fritters
Pumpkin Quiche

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