Delicata squash Grown by Guy Singh-Watson at Baddaford Farm, Devon



Bumper-sized squash! We’ve had a particularly happy crop of squash this season, which have grown a bit larger than normal. They have the same rich flavour as ever – there’s just more for you to enjoy.

With it’s mild, fragrant flesh and creamy texture this small squash is fantastically easy to prepare: just bake and eat it skin and all, no need to peel. The Delicata’s elongated shape lends itself to using as you would a marrow. Try cutting it into thick discs and stuffing the hole with fragrant rice or spiced lamb.

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Country of origin

Produced in
  • The UK

How to prepare

It will roast well cut into fat wedges and will take around 20 mins in a medium oven. The skin is edible, so there is no need to peel, however may want to if you are adding it in chunks to a soup, stew or curry. Halve it, scoop out the seeds and chop the flesh to your desired shape. Alternatively, the elongated shape lends itself to cutting widthways into thick discs, scooping out the seeds and stuffing as you would a marrow. You can stuff your squash with anything from fragrant rice to spiced lamb.


Squash like to be kept dry and warm, at room temperature. They should be happy on a kitchen shelf or windowsill for up to a few months – and they make a colourful autumnal display until you’re ready to eat them. Once you’ve cut your squash, keep the remainder in the fridge and use within a week.

  • Grown by Guy Singh-Watson, Baddaford Farm, Devon

    Guy Singh-Watson is the founder of Riverford, and grew up on our own Wash Farm, Devon. These days, he also has his own farm just next door: Baddaford. On this 150-acre farm, nestled in a steep-sided valley, Guy and his team grow all sorts of organic fruit and veg for our boxes; from summer strawberries to autumn squash.

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