Squash Box

Product Description

Cooking We grow many different varieties & different varieties work better in different recipes. Butternut is great for risotto or soup & kabocha, Red Onion & Crown Prince are particularly good for roasting. The seeds & inside trimmings from squash can be added to homemade veg stock to add a vibrant colour. Storage Delivered from our farm, so wash before cooking. They keep well at room temperature. Varieties & season We sow our squash in small pots in late April for planting out in mid May. They will not tolerate frost & we sometimes use crop covers to get them off to a good start. sugar pumpkins These keep for a month or so, are not too strong in flavour so are good for soups & pumpkin pie. butternut These keep for 2 or 3 months. To prepare it, peel with a potato peeler & the skin will come off easily. But both ends off, chop it in half lengthways & scoop out the seeds with a spoon. kabocha These should keep for around 3 months. crown prince These have a tough skin & will keep for 5 or 6 months. They have a strong flavour compared to the others. 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. Did you know? Squash has been a staple for the Native Americans for more than 5000 years.