For sheer diversity, you can’t beat the winter squashes. There’s dozens of varieties on the market, each with distinct shapes, sizes and colours to brighten up your menus.
Key Facts
Winter squashes are closely related to courgettes and are in the plant family called Cucurbitaceae. A key difference is that the skins of winter squashes are far harder, which means they can be stored for a long time and eaten throughout the winter months. Water content is also lower.
Which is your favourite variety? There are dozens available – just let us know. Among the most popular are Acorn, Onion, Harlequin, Blue Ballet, Crown Prince and Iron Bark. For the chef, smaller varieties such as Munchkin are ideal for a single portion size. Spaghetti squash is unusual in that the flesh can be scraped into strands that resemble the famous pasta.
Uses in the Kitchen
Time to get creative: there are endless possibilities in the kitchen. Don’t bin the seeds. These can be dried then roasted with a seasoning such as tamari for a bar snack. Whole squashes are also brilliant for decorating a dining room, lending an autumnal feel. Fruit & Veg can also supply mixed boxes of decorative gourds specifically for this purpose.
When roasting squash, it’s always fun to experiment with the spice mix – the flesh is like a sponge for absorbing flavour. A personal favourite is to chop the squash into crescents, rub the flesh with butter / oil and use chilli flakes and ground cinnamon.
Less common – but also delicious – is steaming cubes of squash. For a squash puree, try adding a dash of tahini for a Middle Eastern twist.
Squash makes for a lovely base for an autumnal soup, perhaps with a dash of coconut and chilli to add a warming note.
In general, it is best to store squashes in a cool, dry place with good air circulation.
