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.
Green Acorn (Not Available)
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.
White Acorn (Not Available)
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
Buttercup Squash (Not Available)
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
Butternut (Not Available)
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
Carnival (Not Available)
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).
Gold Nugget (Available)
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
Gold Pippen (Not Available)
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.
Blue Hubbard (Not Available)
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
Pie Pumpkin (Not Available)
Excellent sweet flavour and texture
Most commonly used for baking
Red Kuri/Potimarron (Not Available)
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
Spaghetti (Not Available)
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
Red Kabocha (Not Available)
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
Turban (Not Available)
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