Perplexed by the plethora of pumpkins now available? Don’t have a pumpkin panic. Here’s our gourd guide to what to do with which types of pumpkins, gourds and squash
Squash ‘Crown Prince’
This blue-hued variety, which has the look of a crown has a velvety texture and a good flavour that’s excellent for soup.
Pumpkin ‘Black Futsu’
Beautifully shaped, with ‘segments’ that cut pleasingly into wedges, this variety has a treacly taste when it’s roasted. Pop the chunks in the oven with olive oil, herbs and spices, or even a little honey for extra ‘stick’ and serve as an alternative to potato wedges. Great with sausages.
‘Munchkin’ Pumpkins
Very cute and ideal for autumnal displays, these also make a very cute teatime treat. Cut the tops off, scoop out the seeds, fill the cavity with anything tasty from the fridge – chorizo, grated cheese, nuts, onions etc – and bake in the oven for 30-40 minutes before eating with a spoon like a boiked egg.
Onion squash
Named for their oniony shape, rather than flavour, these are great at taking on flavour and go beautifully with rosemary and garlic. Slice into wedges, roast on a bed of rosemary, with garlic cloves scattered around, and serve with couscous and halloumi or grilled lamb or chicken and plenty of herbs and spices.
Gem squash
Deep green, small and round, there are not to be confused with a round courgette. They’re great in soup but their size makes them ideal for roasting whole, stuffed with grains, veggies and herbs and spices.
Spaghetti squash
This large squash turns into fabulous, tender strings when cooked. Just cute the large, yellow squash in half lengthways. Pop a couple of knobs of butter in the middle of each half and roast until a fork goes into it easily. Gently ‘fork up’ the strands of squash, season with olive oil and parmesan and eat like spaghetti – or use the strands in place of pasta sheets in a lasagne.
Butternut squash
You might be a fan of butternut squash in rissotos or pasta but its naturally sweet flavour and smooth texture when pureed makes it an excellent choice for a good old American style pumpkin pie.
Goosebump pumpkins
Bright orange, warty, and slightly scary looking, goosebump pumpkins are delicious but the best variety for carving into terrifying faces and letting their warty flesh sing out.
We were inspired to find out more about pumpkins after we read our My Plot feature from our November issue, in which we met gourd guru David Grant-Suttie, owner of a thriving pumpkin patch at The Balgone Estate in North Berwick. Visit balgoneestate.co.uk to find out more, and pick up our November issue to meet David and his pumpkins.
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