Organic Kabocha squash
Also known as Japanese squash, Kabocha is a beautiful variety with particularly firm, sweet and dense orange flesh.
Kabocha squash Grown by Clive Martin at March, Cambridgeshire
About
Also known as Japanese squash, Kabocha (sometimes green-skinned, sometimes orange) is a beautiful squash with a particularly firm, sweet and dense orange flesh. It’s particularly good simmered, steamed and mashed, or roasted in wedges with the skin left on.
Country of origin
Produced in- The UK
How to prepare
Try cutting into chunks and roasting in olive oil at 180°C/Gas 4 for about 30 mins, until nearly cooked, then add chopped garlic, rosemary and chilli and return to the oven for another 5 mins. Roasted squash is brilliant paired with ricotta and sage leaves.
Don't throw the insides away! The seeds and inside trimmings from squash can be used in veg stock, giving a vibrant colour when used in risotto or soup. Add squash trimmings to other stock ingredients, simmer in enough water to cover for about an hour and strain through a sieve.
Storage
Many squash will store through the winter if kept warm and dry. Some people like to store them decoratively on their kitchen shelves.
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Grown by Clive Martin, March, Cambridgeshire
Clive Martin grows organic rhubarb, asparagus and more on Bedlam Farm in the Fenland area of Cambridgeshire, known for its rich, peaty soils.
Kabocha squash recipes
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Portobello toad in the hole with red onion gravy and squash mash
Serves: 2 Total time: 1h 20 min
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Thai coconut squash soup bowl
Serves: 2 Total time: 1h 5 min
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Squash and black bean chilli
Serves: 4 Total time: 1h 30 min
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Pickled Squash
Total time: 25 min
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Squashy bottom soup bowls
Serves: 4 Total time: 1h
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FIELD KITCHEN RECIPE
Squash, sage, goat’s curd with chilli & pine nut butter
Serves: 4 Total time: 40 min
