Sweet mama squash Grown by Kees Timmers at De Grote Tor, Netherlands



This round, dark green squash hides glorious yellow flesh that lives up to the sweetness of its name. Halve and roast to honeyed tenderness, then eat with butter for winter comfort. The large round shape of the Sweet Mama squash's makes it a prime candidate for stuffing.

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Country of origin

Grown in
  • The Netherlands
A tray of slow-roasted squash is one of the most versatile bases out there for a hearty meal
- Guy Singh-Watson, Riverford founder

How to prepare

Roasting squash gives a dish of glorious colours and deep, sweet flavours. Good as a starter, drizzled with yoghurt and chilli oil; as a side, mashed with nutmeg, salt and butter; or stirred into risotto just before the rice is cooked. Alternatively, stuff and bake whole, or simmer in hearty stews, curries and soups as a flavourful, toothsome alternative to meat.


Delivered from our farm, so wash before cooking. Keep warm and dry and this will last for many weeks.

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