Organic Mashed Potato Squash
This special squash is seriously tasty – with smooth, buttery flesh, and a sweet but not sickly flavour. It looks just like its namesake!
Introducing the mashed potato squash
Grown by our friend (and expert in all things squash), Clive Martin in Cambridgeshire, these Mashed Potato squash are seriously tasty – with smooth, buttery flesh, and a sweet but not sickly flavour.
Once baked and fluffed up, Mashed Potato squash looks exactly like its namesake, but with a sweeter, richer taste. When we cooked it up in our farm kitchen, people kept coming back for more.
Country of originProduced in
- The UK
How to prepare
Preheat your oven to 180°C/Gas 4. Cut the squash in half lengthways, remove the seeds, drizzle with olive oil and season with salt and pepper. Place the two halves cut-side down on a baking tray and bake for about 30-40 minutes or until tender to a knife tip. You can spoon the flesh out and use it like mash, maybe with some butter, garlic and fresh herbs folded through; or take advantage of the edible skin and serve each half topped with bangers of your choice, seasonal greens, and lashings of onion gravy.
Keep squash warm and dry. Enjoy their decorative qualities by storing them on a kitchen shelf. They should last several months. Once cut, keep them in the fridge and use within a week.
Grown by Clive Martin, March, Cambridgeshire
Clive Martin grows organic rhubarb, asparagus and more on Bedlam Farm in the Fenland area of Cambridgeshire, known for its rich, peaty soils.