Pumpkin-tastic World Vegan Day

It’s that time of the year: the leaves are changing colour, the winter clothes are unpacked, and pumpkins and squash are in the shops. Pumpkins and squash are both in the cucurbita moschata family and are closely related to courgettes, melons, and cucumbers. They grow on the ground from large plants. Squashes are broadly separated into two categories: summer squash and winter squash. It’s the winter squash that I am focusing on here. These are ready to harvest in autumn for eating into winter.

Varying in shapes, size, and flavour, squashes are easy to grow. They just need good soil and to be watered frequently. Pumpkins and squash are packed with antioxidants, fibre, and vitamins, particularly beta carotene (vitamin A) and vitamin C. Low in calories, many squash varieties are useful as a potato substitute. Regularly eating squash is thought to be good for your skin and eyes.

I am a big squash fan. Here are a few tips:

Buying
When choosing your squash, if you can push your fingernail into the rind of a squash it is immature and will be lacking flavour and sweetness. Ideally the rind should be firm, have an even tan or beige colouring, and be free from any green tinge.

Squash gradually loses water after harvesting, so squash should feel fairly heavy for their size because this will suggest they contain a high moisture level. Incidentally, bigger squash generally have a more developed flavour.

Storing
Squash keep well and are among the longest lasting of vegetables. Keep them in a cool, dry, and well-ventilated place, but not in a refrigerator. Incredibly they can keep for around 3 months or more.

Cooking

Squash are super versatile, but you should always cook until tender. Halved or quartered squash, such as butternut, is excellent baked as it is. Diced or cubed squash can also be added to soups, stews, casseroles, or curries. Boiling is quicker than baking but will result in some sugars being absorbed into the water, and some flavour lost as a result, although this won’t be a problem if you're making soup.

Take a look at our website for recipes. I love making this easy, delicious, and warming tagine at this time of the year.

If you’re after a twist on a classic pumpkin pie, this decadent chocolate and orange version won’t disappoint.

If you fancy something a little different, try this roasted butternut squash mac n’ cheese.

For more inspiration you can also join Chef Justina on Facebook or YouTube on Tuesday 1 November at 1pm for a pumpkin-tastic World Vegan Day demo. She’ll be showing you some warming, autumnal pumpkin-packed recipes.