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Squash come in so many shapes, sizes and colours and we are lucky to be able to source a great variety of them throughout autumn and winter. When people ask me, what can you do with squash, my usual (and quite unhelpful) answer is "what can't you do with squash?" But seriously, it's wonderfully versatile - it works in soups, stews, curries, pies, tarts, cakes and salads. A whole world of delicious awaits you.
Kabocha, red kuri, butternut, crown prince, bonbon, hokkaido – red sweet flesh, dry when roasted
Delicata, harlequin, dumpling, spaghetti – paler flesh, watery so loses some bulk when roasted, nutty buttery flavour
Peeling squash is one of the most fiddly things about cooking squash. To make life easier, you can cook the squash with the skin on, and if the recipe requires no skin, you can easily scoop the flesh off the skin once cooked. Most squash skins are edible. You'll know if it isn't because it will be rock hard once cooked and very unappealing to chew on!
So without further ado, here's a selection of fantastic recipes to inspire you. (Most recipes you'll find online for squash use butternut squash, because that's what the supermarkets sell, but you can use what ever squash you have to hand!)
One of the most simple and satisfying ways to enjoy squash. There are so many flavour combos you can use.
Once your squash is roasted, you can throw it into a salad!
If in doubt, stuff it! There's endless possibilities here - and this blog has compiled 17 recipe options!
Squash can be found in traditional cuisines all over the world, from South America, to the Middle East and South East Asia, so you'll find a plethora of different kinds of curries and stews out there. Here are some of our favourites
Once cooked, you can mash it, season with salt, pepper (chili flakes), spread on toast, sprinkle with crumbled feta and enjoy!
Most sweet squash recipes call for pumpkin, but any of the dark organce-fleshed squash will work too. They've got the same sweetness that will work in cakes and pies.