Squash guide - Better Food

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	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	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	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	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	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	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	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	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.