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Why might it be best NOT to eat squash and pumpkins fresh?

A little patience goes a long way

With most fruit and vegetables it is best to consume them as soon after harvest as possible. Squashes, however, noticeably increase their sugar content after just a month of storage at 10°C. These sugars fuel the creation of carotenes and some of these will break down to create the aroma compounds that give winter squashes their characteristic buttery, caramel aroma.

So with squashes, sit back and wait a while before enjoying a sweeter, more flavoursome and more nutritious meal. For the highest levels of carotenes (and sugars and aroma chemicals) choose winter squashes like the large Crown Prince or, Hokkaido type Uchiki Kuri, the true King (or should we say Emperor?) of nutrition. Not only do these taste great but a 100g serving will deliver more than twice your recommended daily intake of vitamin A and 50% more fibre than butternut squash.

The best squash

Easy-to-grow plants that are very versatile in the kitchen, providing an invaluable autumn harvest that will store well into winter – which may well be the best plan for them!

F1 Crown Prince – The best for roasting!
Ask any allotment veteran their idea of the best-flavoured winter squash and you can pretty much guarantee this one will come out top of their list. A nutty, honey-like depth and smooth, pudding-like flesh make it a superb choice for roasting. One of the most long-storing of all squashes.



Uchiki KuriSweet and nutty flavour.
A teardrop-shaped Japanese squash. It’s easy to grow and boasts a wonderful sweet and nutty flavour. Uchiki Kuri will easily set around four 1.5kg fruits per semi trailing plant. The hardy, drought-tolerant plants prefer a sunny spot.




Learn more on how to get the very best nutrition form your home gown fruit and vegetables here

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