Crown prince squash

Crown prince squash

SKU# FINSQUCRWN

Availability: In stock

£2.45

We love the crown prince. It’s the best-tasting, most reliable squash we have grown. At the furthest end of the spectrum from the ubiquitous butternut, it has dense flesh and a tough skin. You’ll need a heavy, very sharp knife to get into this brute. However, its hard skin gives the crown prince an excellent shelf life: it’ll sit pretty in your kitchen for up to a year! The rich, flavoursome flesh inside holds its shape beautifully when cooked. Roast it up and add to soups, spicy curries and pies, to warm your cockles as the chilly weather settles in to stay.

Quick Overview

We love the crown prince. It’s the best-tasting, most reliable squash we have grown. At the furthest end of the spectrum from the ubiquitous butternut, it has dense flesh and a tough skin. You’ll need a heavy, very sharp knife to get into this brute. However, its hard skin gives the crown prince an excellent shelf life: it’ll sit pretty in your kitchen for up to a year! The rich, flavoursome flesh inside holds its shape beautifully when cooked. Roast it up and add to soups, spicy curries and pies, to warm your cockles as the chilly weather settles in to stay.

Cooking

To prepare the crown prince, knock off the stem and push a sharp knife into the centre. Work it around and split the squash in half. Never try to roast a squash whole – it may explode! Scoop out the seeds. Brush it with plenty of oil, add a good scrunch of seasoning, then roast in the oven at 200°C/Gas 6 until tender. Scoop out the soft flesh and use it in a soup or risotto. If the recipe you are using calls for chunks, you’ll have to peel the crown prince before roasting it. The skin is too hard for a peeler, so use a knife by placing each half of the squash face-down on a board and working around it with a knife, cutting the skin off.

Storage

Squash like to be kept dry and warm, at room temperature. A kitchen shelf or windowsill is ideal; the hard-skinned crown prince can live there happily as a rustic autumn display for up to 12 months before cooking. Once cut, keep the remainder in the fridge and use within a week.

Country of origin

Grown in the United Kingdom.