They've got the same sweetness that will work in cakes and pies.Īnd for something completely different. Most sweet squash recipes call for pumpkin, but any of the dark orange-fleshed squash will work too. Once cooked, you can mash it, season with salt, pepper (chilli flakes), spread on toast, sprinkle with crumbled feta and enjoy! Tender and flavorful winter squash can be enjoyed by itself as an easy side dish or it can be used in a variety of recipes. Squash can be found in traditional cuisines all over the world, from South America, to the Middle East and South East Asia, so you'll find a plethora of different kinds of curries and stews out there. Jump to Recipe Roasted winter squash is used in many Fall cooking recipes. If in doubt, stuff it! There's endless possibilities here - and this blog has compiled 17 recipe options! Once your squash is roasted, you can throw it into a salad! One of the most simple and satisfying ways to enjoy squash. There are so many flavour combos you can use. (Most recipes you'll find online use butternut squash, because that's what the supermarkets sell, but you can use what ever squash you have to hand!) Roast squash So without further ado, here's a selection of fantastic recipes to inspire you. You'll know if it isn't because it will be rock hard once cooked and very unappealing to chew on! An improvement over the classic OP 'Buttercup (Burgess Strain)' in terms of flavor, uniformity, and yields.
#Bonbon buttercup squash skin#
Looks like the perfect buttercup squash with smooth, deep green skin and a prominent gray 'button' at the base. To make life easier, you can cook the squash with the skin on, and if the recipe requires no skin, you can easily scoop the flesh off the skin once cooked. Most squash skins are edible. Bonbon (F1) Buttercup Squash Seed Product ID: 2996 Tasty, uniform, and high yielding. Peeling squash is one of the most fiddly things about cooking squash. Classic buttercups have squared-off shoulders, not round, and a protuding cup on the blossom end. Fat round stems turn corky and woody when the squash is ripe green in the stem signifies immature fruit. Kabocha, red kuri, butternut, crown prince, bonbon, hokkaido – red sweet flesh, dry when roastedĭelicata, harlequin, dumpling, spaghetti – paler flesh, watery so loses some bulk when roasted, nutty buttery flavourĬheck out our more complete squash identification guide here. Buttercup squashes, the main type grown in the Northeast, account for about 19 of New England winter squash sales. When people ask me, what can you do with squash, my usual (and quite unhelpful) answer is "what can't you do with squash?" But seriously, it's wonderfully versatile - it works in soups, stews, curries, pies, tarts, cakes and salads. Squash come in so many shapes, sizes and colours and we are lucky to be able to source a great variety of them throughout autumn and winter.
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