Squashes & Pumpkins

Squashes are fruits in the cucurbita family and its name originates from the word askutasquash, which means eaten raw or cooked. Most types of squash are brightly coloured, but have a savoury taste, which is why they are used in recipes like vegetables. The entire squash is edible including the skin and seeds.

Butternut squash is a popular winter squash harvested during late summer and autumn, but can keep well long after it is harvested. It has a pale tan skin with a vibrant orange flesh. As per its name, the flavour is nutty with a subtle sweetness, while its texture is buttery and dense, becoming more tender when cooked. It is often roasted, baked or added to stews and soups.

Pumpkins are a type of winter squash in-season during October to December. It is usually orange, large in size and round with smooth, thick skin. The flesh has a honeyed taste and firm texture; it is one of the only squashes used in desserts and its seeds are often roasted and salted and consumed as a snack like nuts.