Use much as you would a courgette. No need to peel or remove the soft, seedy core – simply cut into fat wedges and roast in a moderate oven for 12-15 mins; slice, dice and fry for 5 mins; or scoop out the centre, mix with other flavourings of your choosing, re-fill the skins and bake for 15-20 mins in a hot oven.
Keep in the salad drawer of the fridge. Delivered straight from the farm, so wash before using.
Organic squash farmer
These sweet little squashes are grown for us by Clive Martin in the Fenlands. Clive is a third-generation farmer who converted to organic in 2006. ‘The best thing is being in tune with nature and producing top quality food in an environmentally friendly way,’ says Clive. He also grows our asparagus (one of the hardest crops to grow organically), and a colourful array of squashes in autumn and winter.
Country of origin
Grown in the United Kingdom.