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
- Drizzle roasted butternut squash with honey or maple syrup
- Try roasting chunks of sweet potato and butternut squash together for a sweet dish.
- Steam lightly and combine with pasta, dress with lemon juice and olive oil.
- Slice lengthwise, add olive oil, seasoning, herbs and garlic, then grill.
Marrows can be more watery than courgettes and often do not have as much flavour, however they are excellent for absorbing spicy flavours.
- Add marrows to curries to absorb the flavours.
- Stuff with meat or cheese or spicy sausage.
- For a tasty relish, chop and mix with onions, chilli, ginger and garlic. Works well with cold meats.
Pumpkins & squashes
- Stir fried pumpkin into risottos or curries Pumpkin is great with herbs such as sage or thyme.
- Stuff pumpkin into pasta, pasties or gnocchi.
- Try warming ginger in a pumpkin pie.