Brightly coloured and easy to cook, pumpkins
and squashes are a nutritious source of vitamins, minerals and
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
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,
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
A good mid-sized pie pumpkin. Robust, superbly
coloured orange fruit.
Bigger than Tom Fox. Vigorous, high yielding
variety with dark coloured fruit.
The ‘Halloween’ pumpkin. Fruits
are bright orange and slightly elongated, making a perfect
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.
Attractive slightly ridged fruits weighing up
to 3 kgs. Flesh is orange-yellow.
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.
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.
Delicious winter squash, shiny, almost black,
flat globe shape with golden flesh of superb eating quality as a
sweet or savoury dish.
‘Mini’ pumpkin with exceptional
uniformity. Approximately 1kg in weight. The
‘naked’seed can be toasted as a highly nutritious
Similar to Baby Bear but slightly larger at
3-5 kg. A good mid sized pie pumpkin with superbly coloured
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
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
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
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
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.
- 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.
- 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.
- 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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