Part of the gourd family, squash come in a range of sizes, colours and different flavours while offering fantastic variations for any autumnal display.

Mixed Squash

Winter mixed squash have a rich flavour profile with a slightly sweet taste and nutty undertone. It is best served cooked in savoury and sweet delicacies, ranging from mash to squash banana bread.

Mixed squash is available from our UK farms from September to December, depending on the weather.

Varieties grown include:

 

  • Goldilocks – New for this season, this vivid orange squash has a nutty-sweet flavour.
  • Harlequin –  This acorn shaped squash has a soft rind and is a mix of orange, white and dark green and tastes slightly buttery.
  • Celebration – Roasting this squash enhances its nutty and sweet taste.
  • Kamo Kamo – Due to its mild taste, Kamo Kamo can be cooked in the same ways as courgettes and marrows.
  • Kemon – A creamy yellow squash variety with tender flesh that is more juicy.
  • Sun spot/Onion – This variety of squash has a vibrant reddish orange colour and can be used in a range of dishes.
  • Sweet lightening – It’s orange flesh becomes creamy when cooked and consists of a sweet, nutty taste.
  • Baby Crown Prince – This blue-grey skinned squash has a deep orange flesh and a rich nutty, sweet flavour which makes it perfect to be used in desserts.
  • Delicata – The orange flesh sweetens when cooked and provides a nutty, creamy flavour.
watering-can

DGM Growers are able to offer mixed squash during the UK season grown by our trusted suppliers.
recipes

Chilli Con Carne stuffed squash (Serves 8)

 

  • 2 large onions, chopped
  • 1 pepper, chopped
  • 3 tbsp olive oil
  • 1.25kg beef mince
  • 2 tbsp tomato puree
  • 230g tomato salsa
  • 400g of tinned chopped tomatoes
  • 400g red kidney beans
  • 2 tbsp Fajita spice blend
  • 1 tsp ground cumin
  • 1 tsp black pepper and salt
  • 1 to 2 tbsp paprika (according to taste)
  • 1 tsp chilli flakes (optional)
  • 8 squashes of choice
  • Grated cheese of choice (to serve)
  1. Add oil into a pan and heat. Cook the mince and set aside once brown.
  2. Add oil into another pan and fry the onions and pepper until the onions have become soft.
  3. Once the onions and pepper have cooked, add the spice blend, cumin, paprika, black pepper and chilli flakes and a tsp of salt, and stir for another 2 minutes.
  4. Add the mince to the onions and pepper and add 300ml of water, tomato puree, chopped tomatoes and salsa. Then bring to a boil.
  5. Reduce heat and allow to simmer for 2 hours, checking and stirring at regular intervals.
  6. 45 minutes before the chilli finishes cooking, preheat the oven to 170°C fan/190°C (normal)/ Gas Mark 5 and grease a baking tray with oil.
  7. Chop the tops off the 8 squash, scoop out and discard the loose flesh and seeds, and place upside down on the baking tray and drizzle with oil, salt, and pepper. Allow this to cook for 30 minutes and check regularly.
  8. For the final 15 minutes, add the kidney beans into the chilli and cook.
  9. Once everything is cooked, fill each squash with the chilli and top with grated cheese.
  10. Place in the oven for a further 5 minutes, till the cheese has melted, and serve.
Enquiries and orders

Call us on 01406 422615
Email us on mail@dgmgrowers.co.uk