Squash season is well under way, and we have a selection of UK and Italian squash in stock from our friends at Bedlam & Lorenzini.
All of them have edible skin, so all you need to do is cut, scoop out the seeds and get to cooking! They are delicious when roasted and would be a perfect addition on any autumnal dish or even as décor!
Onion Squash: It has a rich, velvety texture and is great sliced and roasted with olive oil as well as for soups.
Crown Prince:
This variety is very popular, versatile and can also store for a long time. Again, they can be roasted, mashed and used in soups.
Harlequin:
This green and pale-yellow striped squash has a pleasing grooved and slightly pointed tail, giving it its harlequin name. It has quite a sweet taste and is also great sliced or roasted.
Delicata
: Delicata’s elongated shape lends itself to use as you would a marrow. With its mild, fragrant flesh and creamy texture, this small squash is easy to prepare; bake and eat it skin and all, no need to peel.
Turks Turban
: This stripy turban shaped squash has a slightly more robust texture than a marrow and a delicate taste. It’s a perfect one for peeling, chopping and roasting for autumnal salads.
Violina:
The Italian Violina pumpkin is oblong-shaped and is slightly narrowed in the centre. When cut in half, its shape resembles a violin, distinguishing it from other squash. The pulp is orange with a firm texture and has a very pleasant flavour and a hazelnut aftertaste.
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