We grow a variety of different types of squash. Please see below for notes on flavour and common uses:
Bright orange flesh.
Ideal for soups, risotto, gnocchi and ravioli.
Closely resembling a kabocha, the buttercup has orange flesh and becomes dense, mild and a bit dry after cooking.
Ideal baked, roasted or mashed into soups.
Blue Hubbard Squash
Large, grey-blue and lumpy with bright orange flesh.
Ideal for baking and for making pies.
After baking, the shredded flesh looks like spaghetti, making it a healthy substitute for pasta.
Ideal for baking and stuffing.
Sweet Dumpling Squash
Similar in taste to a sweet potato.
Ideal baked, roasted, mashed or in soups.
Mild in flavour, very versatile. Yellow flesh is earthy and slightly sweet.
Ideal baked, roasted, and stuffing.
Sugar Pie Pumpkin
Classically used for pumpkin pie.
Ideal for soups or roasted.
Golden Delicious Squash
Smooth, creamy, and sweet with deep orange skin and flesh.
Ideal for soups or roasted. Also used for canning or freezing.
Delicata Squash / Sweet Potato Squash
Thin skinned with a creamy soft consistency similar to sweet potatoes.
Ideal baked, sautéed, steamed or stuffed.
Hard skin and creamy flesh. Can be used like a zucchini.
Ideal baked or stuffed.
Mild in flavour. Very versatile.
Ideal baked, steamed, boiled, grilled, or stuffed.