We grow many different varieties and different varieties work better in different recipes. Butternut is great for risotto or soup and kabocha, Red Onion and Crown Prince are particularly good for roasting. The seeds and inside trimmings from squash can be added to homemade veg stock to add a vibrant colour.
Delivered from our farm, so wash before cooking. They keep well at room temperature.
We sow our squash in small pots in late April for planting out in mid May. They will not tolerate frost and we sometimes use crop covers to get them off to a good start.
Squash has been a staple for the Native Americans for more than 5000 years.
Download our squash leaflet.
These keep for a month or so, are not too strong in flavour so are good for soups and pumpkin pie.
These keep for 2 or 3 months. To prepare it, peel with a potato peeler and the skin will come off easily. But both ends off, chop it in half lengthways and scoop out the seeds with a spoon.
These should keep for around 3 months.
These have a tough skin and will keep for 5 or 6 months. They have a strong flavour compared to the others.
To prepare them, knock off the stem and push a sharp knife into the centre. Work it around and split the squash in half. Scoop out the seeds. You can roast it in an oven as it is, brush it with olive oil and roast it again, then scoop out the flesh and use in a soup or risotto when soft.
If the recipe you are using calls for chunks you’ll have to peel it. The skin is too hard for a peeler, so use a knife by placing the squash half face down on a board, working round with a knife, cutting the skin off. Make sure you never put a whole squash in the oven, it will explode. Cut it in half and de-seed first.
Try in our squash risotto recipe.