5 top facts about squashes

With pumpkin and squash season on-going, everywhere we look there are bins of pattypans and crown prince’s, not to mention the impressive pumpkin display that sprung up overnight at the farm shop. Pumpkins are essential for halloween (and can now be delivered in the coming weeks - check our stock online!) and don’t forget to enter our pumpkin carving competition this month. 

But what about eating them? Pumpkins and squash are great vegetables for soups, casseroles and, if you’re American…pie. But are they good for you? Short answer. Yes. Unless you cover them in marshmallows as I have seen at one Thanksgiving dinner! 

Here are some fun facts about pumpkins and squash:

There are summer and winter squash

Summer squash (courgettes, pattypan squash and marrows) have edible skins whereas winter varieties are much harder with tougher (less edible) skins. Ironically, ‘winter squashes’ are harvested in the Autumn, they are called winter squashes due to being able to last through the winter! 

Squash and melons are related

They are from the same family as honeydew and watermelons! 

Squashes and Pumpkins are loaded with Vitamin A

Which is great at combating those winter blues and autumn sniffles - best combatted in soups - yum. 

Most squashes and pumpkins have long shelf lives

But they don’t like frost! So keep them cool and dry but don’t leave them outside or let them touch the back of your fridge! 

The best winter squash for storing and eating 

later are those who generally feel heavy for their size and have firm skin without a dullness or any soft spots - if your squash is ready to be cooked now though, don’t fret! You can peel and chop it up and store for use later on in soups, casseroles  or even put in the roasting tray with your Sunday lunch.