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Squash

As is the case with any vibrantly coloured fruit or vegetable, the beloved squash is rich in vitamin A and a source of vitamin C. Coquina, the 'golden butternut', though similar in shape to the regular butternut, has a darker, thinner skin, often with pretty tiger stripes, and even sweeter, vibrant amber flesh. Both are best roasted to concentrate the flavour; halve from top to bottom and scoop out the seeds and fibres with a soup spoon. The orange onion squash with its chestnut flavour, and the beautiful striped harlequin variety, paler and more subtle in taste, are both ideally suited to roasting whole and stuffing for a spectacular vegetarian main course.

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