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Pumpkin & Squash Varieties

Pumpkin

Brightly coloured and easy to cook, pumpkins and squashes are a nutritious source of vitamins, minerals and fibre.

Originating in the tropical regions of the American continent, pumpkins and squashes are closely related to cucumbers, melons and marrows. Pumpkins are generally spherical to oval in shape and yellow/orange/red in colour. Whereas squashes are immensely varied, their appearance ranges from the simply unusual to the almost bizarre.

Traditionally they are divided into two types; winter squash (or pumpkins) or summer squash. Summer squashes (see separate page), are picked while they are still tender and immature. They tend to be small with thin skins which rarely need peeling.

Winter squashes (or pumpkins) are picked later when they have developed much thicker skins. They are larger with sweeter flesh and will usually keep for several weeks in a cool, dry place.

Listed below are some of the varieties we grow and you may find in your vegebox during the autumn and winter. We tend to cut the larger pumpkins up into big slices, wrapped in cling film, whilst the smaller pumpkins and squashes are left whole.

Tom Fox

A good mid-sized pie pumpkin. Robust, superbly coloured orange fruit.

Rocket

Bigger than Tom Fox. Vigorous, high yielding variety with dark coloured fruit.

Pumpkin mask

Jack O’Lantern

The ‘Halloween’ pumpkin. Fruits are bright orange and slightly elongated, making a perfect ‘head’.

Weight 4-5 kg. Order yours now if you want one for Halloween and we will put one aside. Prices for a whole pumpkin are according to size.

Golden Hubbard

Attractive slightly ridged fruits weighing up to 3 kgs. Flesh is orange-yellow.

Sweet Mama

Round deep green fruit with firm orange flesh and superb flavour. Good for pies, soups and roasting.

Uchiri Kuri (Japanese Pumpkin)

Bright orange, tear-drop shape, with smooth yellow flesh. Sweet and nutty flavour.

Turks Turban or Turks Cap

Very descriptive! Usually grown for ornamental purposes; they are also very tasty to eat.

Crown Prince

Widely considered to be one of the best flavoured pumpkins. Impressive appearance with steel grey skin and sweet orange flesh.

Cobnut & Butternut

Actually classed as squashes, although they keep well. Cylindrical buff coloured fruit with solid dry flesh of cream colour. Good flavour and very versatile. Recommended for soup or roasting.

Pompeon

Delicious winter squash, shiny, almost black, flat globe shape with golden flesh of superb eating quality as a sweet or savoury dish.

Baby Bear

‘Mini’ pumpkin with exceptional uniformity. Approximately 1kg in weight. The ‘naked’seed can be toasted as a highly nutritious snack.

Small Sugar

Similar to Baby Bear but slightly larger at 3-5 kg. A good mid sized pie pumpkin with superbly coloured orange fruits.

Vegetable Spaghetti Squash

Pale yellow to white skin. Stores well. Cook whole in boiling salted water until flesh feels soft (30-40 minutes, depending on size). Drain, cut in half and remove seeds. Enjoy the spaghetti-like flesh inside, with melted butter or your favourite spaghetti sauce.

Pumpkin & Winter Squash Recipes

General information on Cooking Pumpkins & Squashes
Densely fleshed winter squashes, e.g. Butternut or Crown Prince:

Remove skin (preferable but not essential) and cut into large cubes, roast as you would potatoes or parsnips. May be parboiled for 4 - 5 minutes first to hasten the roasting, if desired. Drain and roast in vegetable oil in a preheated oven 200C, 400F, gas mark 6, for 20 - 30 mins. Top with salt and freshly ground black pepper, grated Parmesan or a dusting of chilli and paprika. May also be roasted with chopped garlic and thyme leaves.

Large Squashes or Pumpkins:

Cut a large wedge, remove the seeds, but not the skin, wrap in buttered foil and bake in a moderate oven until tender. Serve plain or mash with butter or cream, seasoning and spices. Can also be microwaved with 2 tbspn of water, cover with cling film (pierced) and cook on high until tender. Serve as above.

Glazed Butternut Squash

  • 1 butternut squash
  • 5 ml (2tsp) ground ginger
  • 25g (1oz) butter
  • Grated zest of 1 lime
  • 15ml (1tbsp) lime juice
  • 10ml (2tsp) dark soft brown sugar

Peel squash, deseed and remove fibres, Dice flesh into 2cm (3/4”) pieces. Boil for about 8 mins until just tender.

Melt butter, add sugar and ginger. Stir to dissolve the sugar and allow mixture to bubble for a few seconds to give thick syrup.

Remove from heat; add lime zest and juice. Pour over the drained squash and stir gently so that the glaze coats the squash evenly. Serve immediately.

Pumpkin Soup

  • 1 medium onion
  • 6 tbsp oil
  • 1.5kg (3lb) pumpkin
  • 2 garlic cloves
  • 2 bay leaves
  • 300 ml (½ pint) milk
  • salt & pepper
  • 300 (1/2 pint) single cream

Chop the onion, crush the garlic and sauté in the hot oil until the onion is transparent.

Peel the pumpkin and cut into 1cm (1/2inch) pieces. Add to the onion along with the bay leaves, salt & pepper. Cover and cook for 15 mins until the pumpkin is soft. Transfer to a liquidiser, add the milk and blend until smooth. Add the cream and reheat gently before serving.

Mexican Stew

  • 1 lb potatoes, cut in large chunks
  • ½ pint stock
  • 12oz pumpkin, peeled, seeded and chopped
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • chilli pepper to taste
  • 1 sweet pepper, seeded and chopped
  • 2 tbsp oil
  • 6 - 8oz sweet corn kernels
  • salt & pepper to taste
  • 1 lb tomatoes, chopped
  • 2 tbsp tomato paste

Cook potatoes until tender. Remove from pan with a slotted spoon, set aside. Cook pumpkin in same water for about 5-7 minutes until tender. Drain and set aside. Water can be used for stock. Heat oil in a large heavy bottomed pan, sauté onions and garlic for about 5 mins. Add chillies, pepper, tomatoes, sweet corn and stock. Bring to the boil, reduce heat and cook over medium to low heat for about 10 mins or until liquid has reduced and thickened. Add tomato paste, potatoes, pumpkin and seasoning, stir gently. Cover pan, simmer stew for about 10 mins. Serve hot with tacos or tortillas and salad.

Pumpkin Curry

  • 2 lb pumpkin
  • 1 tbspn flour
  • chilli pepper or bell pepper, (chopped)
  • 2 onions
  • 3 tspn (heaped) curry powder
  • 1 cooking apple
  • 1 tbspn cooking oil
  • strips of cooked meat (optional)
  • 2 medium potatoes water to moisten

Melt oil in large saucepan. Brown onion and apple. Mix curry powder and flour with a little water. Mix in and add more water to desired amount. Peel and chop pumpkin and potatoes. Add to mixture (also meat if used). Add the chilli or bell pepper. Bring to boil, simmer until thick. Other vegetables may be added, if desired.


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