Last Thursday was our annual squash tasting, an exciting day for the Unicorn team, who got to try 18 varieties of squash, all roasted to perfection. Each variety had something different to offer in terms of flavour and texture, as well as ideas for the sorts of dishes they’d work best in.
All the squash were sliced and roasted in their skins, which can save a lot of work peeling. Most varieties have edible skin, which can add its own flavour and texture. Black Futsu had a slightly smoky flavour (and no, it wasn’t burnt!). You might prefer to remove the skin for dishes such as risotto or curry, while for desserts you can simply scrape the flesh away from the skin. Turban, Green Acorn and Patty Pan squash had less desirable skins for eating, unless you’re particularly keen on a bit of extra roughage!
None of the squash disappointed, but here are four varieties that stood out, with a few more detailed tasting notes.
Green Pumpkin
Sweet and chestnut-like in flavour, with a texture reminiscent of potato. Delicious simply roasted, but also worth trying in desserts such as pumpkin pie or pumpkin fudge.
Delicata
Super-sweet, rich and buttery, with a moist texture that still has a little bite. Where it roasted against the pan, it developed lovely caramel notes. Delicata went down particularly well with the team. Its rich flavour would pair well with something to cut through it, such as warming spices, chilli or sharper flavours.
Blue Ballet
Smooth in texture, but firmer and drier than some other varieties, with a balanced squash flavour that isn’t too sweet. Some tasters picked up hints of peanut butter in there. Try cutting it into 2.5cm cubes and adding it to anything from risotto to South or East Asian curries and Caribbean stews.
Carnival
A more recent addition to our line-up. Moist, nutty and subtly sweet, with a deep, complex savoury flavour. Like other acorn-type squashes, such as Green Acorn, Table Gold and Celebration, it has a little more texture. It would make a lovely side dish for a roast dinner with gravy, or served with tomato sauce and crisp-fried firm or soft polenta.
Our squash tasting wouldn’t be the same without such a fantastic and diverse range to try. We’re really grateful to the teams at Strawberry Fields in Lincolnshire and Kindling Farm in Merseyside for growing such a wonderful selection for us all to enjoy!
