Winter Squash

Winter Squash BANNER.png

In Season:

September · October · November · December

 

Carbon Footprint (CO2e/kg):

0.14 kg

 

Tips:

  • When buying, look for firm squash that is richly coloured and that feels heavy for its size.

  • Winter squash includes a whole range of squash varieties including Kabocha, Butternut, Carnival, Spaghetti, Delicata, Acorn and more.

  • Winter squash differs from summer squash because its thick skin should not be eaten.

  • When preparing squash, make sure you are on a surface that is not slippery - use a tea towel to sturdy your chopping board if needed.

  • To cut the squash, use a heavy duty knife or clever and follow the natural ridges to cut wedges. Carve the seeds out with a spoon. The easiest way to cook winter squash is cut it into wedges, bake skin-on and scoop out the flesh once it’s cooled.

  • Food waste tip: Separate the squash seeds from the pulp, then rinse and dry. The seeds can be tossed in oil and spices and easily baked to make a crunchy snack.

 
 

Time to Cook!

Click on the photos to explore delicious plant-based recipes from chefs and cooks all over the world.

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