Whether you enjoy soups or salads, savoury or sweet, there's a squash for all your needs. A good source of fibre and vitamins A and C.
Its yellow-orange flesh offers a mildly sweet and nutty flavour with a somewhat dry texture. Lower in starch than many other winter squash types
When cooked the skin is edible making the squash ideal halved, baked and used as a bowl stuffed with meats, cheese, grains, soups, or other vegetables. Cooked green acorn squash can be added to soups, stews, curries, risotto, and pasta.
Its pale yellowish-gold flesh is mild and sweet, with a smooth, delicate texture
Ideal for use in sweet preparations but can be utilized in a variety of savoury dishes as well. They can be roasted, broiled, grilled or baked. May be pureed and added to soups, risotto, curries or baked goods. Great to half and stuff
Flesh is an intense orange-yellow and very sweet and nutty-tasting
Bake, Steam or Roast. Cooked flesh can be pureed and used as a filling for pies and ravioli or added to soups, risottos, sauces and curries
Its dry, orange flesh offers a sweet squash flavour similar to that of butternut squash
Roast or steam. Cubed squash can be added to pasta and risotto or used as a stuffing for empanadas, calzones, risotto or casseroles. Cooked and pureed squash can be used to make soups and sauces or in sweet preparations
It’s dry, smooth textured and deep-orange flesh offers a sweet and mild flavour, similar to that of a sweet potato
Great when baked, steamed or roasted. Cooked flesh can be pureed and used as a filling for pies and ravioli or added to soups, risottos, sauces and curries
When cooked the flesh of the butternut squash is tender and offers a mild squash flavour with sweet and nutty nuances
Bake, steam, roast or grill. Makes an excellent addition to curries, chili, soups, stews, and risotto. Dice and use in lieu of potatoes in a hash or serve atop pizza and flatbread
Firm, dry flesh. Sweet, nutty and buttery flavour.
It can be steamed, boiled or sautéed though best when roasted (to achieve its optimal flavour and texture).
Flat White Boer
Dense smooth creamy sweet orange flesh
It can be steamed, boiled or sautéed. Pureed squash can also be used in sweet preparations such as bread pudding, pies, muffins, and tarts.
Starchy texture and sweet flavoured flesh
Roast, steam, boil or sauté. Can be pureed and added to risotto, soup or curries. Can be added to casseroles, pies, tacos, pasta and chili. Perfect for stuffing
Golden, dense, dry flesh with a rich, chestnutty texture and flavour
Roasting, baking, grilling and broiling. They can be halved or stuffed with a variety of sweet or savoury fillings.
Golden yellow, fine grained and dense flesh. Tender and starchy with a rich and semi -sweet squash flavour similar to that of cooked pumpkin
Roast, boil or steam. Can be used in recipes wherever pumpkin or butternut squash is called for
Sweet flavoured flesh, similar to that of the acorn squash
Ideal for holiday crafts and centrepieces or hollowed out to create a unique bowl and used for baking like a ramekin. Try stuffed with meat, rice or fall vegetables.
Excellent sweet flavour and texture
Most commonly used for baking
Its creamy, yellow flesh offers a smooth texture and sweet flavour that is reminiscent of chestnuts
Great when roasted. Add cooked squash to soups, risotto, stews, and curries. Grate flesh and bake into gratins or casseroles. Pureed squash can also be used in sweet preparations
Flesh separates into angel hair-like strands. The texture of the cooked squash is tender with a slight crunch and offers a very mild
Great for sautéing or in place of noodles
Exceptionally sweet flavour and smooth dry textured. Known to be one of the sweetest on the market
Can be used in both sweet and savory dishes. Steamed, roasted, baked, grilled or braised. Flesh is dry and will hold up well when added to soups or stews. Can be pureed and used as fillings in ravioli, pies or in puddings
Mild orange flesh
An important ingredient in Latin American cuisine. The seeds are often roasted and eaten as a snack, known as pepitas. The seeds are the main ingredient in pipian sauce, which is a type of mole and is served over chicken or enchiladas
The flesh of this variety is generally unpalatable
Dense, sweet, pale orange flesh
Can be used in place of butternut or pumpkin.
Mild, orange flesh
Bake, roast or steam. Cube and use as an accompaniment to meats and vegetable mains or puree and add to soups, stews, and sauces as a thickener