Crown Prince Squash X1

Product Description

cooking To prepare them, knock off the stem & push a sharp knife into the centre. Work it around & split the squash in half. Scoop out the seeds. You can roast it in an oven as it is, brush it with olive oil & roast it again, then scoop out the flesh & use in a soup or risotto when soft. If the recipe you are using calls for chunks youll 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 & de-seed first. storage Delivered from our farm, so wash before cooking. Keep it dry & store at room temperature. varieties/season This is the best-tasting, most reliable & highest yielding squash we have grown. Sadly these ones can be very hard to peel
- you sometimes need an axe to get into them! did you know? Squash come from the same family as courgettes & cucumbers, but are harvested mature, with a hard skin.