Squash
Courgettes, marrows, butternut squash and pumpkins belong to the squash group. During the autumn months an array of additional squashes including crown prince and gem make an appearance. Summer squashes such as courgettes and marrows do not require peeling due to their thin, edible skins. Thicker-skinned varieties including pumpkins can be difficult to peel; try slicing and roasting with the skins on and peeling when still warm. Roasting squashes prevents the flesh from being too watery.
About our British courgettes
The British courgette season begins in June and ends in October, during this period our courgettes are Red Tractor accredited. Seedlings are produced in glasshouses before being planted outside.
Warm weather conditions during the summer months cause the courgettes to grow rapidly. Courgettes are one of the fastest growing vegetables and during warm periods they can grow up to an amazing 7cm in only 24 hours! The plants are monitored daily and harvesting takes place every day to ensure the courgettes are picked when they reach the ideal size. All the courgettes are carefully hand-picked before being transferred to a harvesting rig to be packed.
Courgettes are an essential ingredient in the well loved dish ratatouille, fantastic served during the summer. Thinly sliced and grilled lightly, they also make a tasty accompaniment to barbecued meat and fish.
Hints, tips & chef's suggestions
Butternut squash
Chef's suggestions:
- Drizzle roasted butternut squash with maple syrup
- Try roasting chunks of sweet potato and butternut squash together for a super-sweet side dish.
Courgettes
Chef's suggestions:
- Steamed lightly they can be folded through fresh pasta dressed with lemon juice and a garlic olive oil. Sprinkle with lots of Parmesan.
- Slice lengthwise, coat in well-seasoned olive oil with plenty of garlic and fresh thyme and bake, fry or grill.
Marrows
Marrows are more watery and bland than young, sweet courgettes, but they’re a wonderful blank canvas for spiced or strongly flavoured foods.
Chef's suggestions:
- Add marrows to curries to soak up the flavours of the spices.
- Stuff with braised meat, pungent cheese or hot chorizo.
- Chop roughly and mix with onions, chilli, ginger and garlic to produce a sublime relish that is ideal with cheese and cold meats.
Pumpkins & squashes
Chef's suggestions:
- Stir meltingly sweet cubes of fried pumpkin into risottos or curries, offsetting the flavours with fragrant herbs such as sage or thyme, or warming spices such as ginger.
- Serve pumpkin stuffed into pasta, pasties or gnocchi.
- Stir puréed squash into a cheesecake filling for a different take on this decadent dessert.
