AUTUMN GOLD
GREGG WALLACE’S TOP VARIETIES
The varieties I recommend are the ubiquitous butternut, which can be used for every recipe; the teardrop-shaped hubbard; the kabocha, which has drier flesh, so makes good mash or soup; and the onion or kuri squash, which looks like a mini pumpkin. There are also a few small varieties on the market – the acorn is the most popular and is great roasted whole. Skin thickness will vary, but most can be peeled with a sturdy swivel-blade potato peeler. The most celebrated winter squash is, of course, the pumpkin – especially around Halloween. Their cheery colour and big, flat shape make them perfect for carving. If you do carve a lantern, save the flesh and seeds. Use the flesh to make one of our recipes, and roast the clean seeds on a baking tray for about two hours, then toss in salt and enjoy.
