Pumpkins – The Autumn Queens Of The Gardens And The Variety Of Using Them

Muscat Pumpkin

These are of orange skin and flesh or dark green skin with yellow inside, soft looking and have prominent ribs. Both earned their name after the  specific mild aroma. 

Hokkaido Pumpkin

Judging by the availability in the supermarkets, Hokkaido seems to be the most common pumpkin. And no wonder, it can be used for many recipes, from pumpkin soup, puree, baked strips of pumpkin, pumpkin bread or filled and roasted. Hokkaido has a smooth structure, good colour and delicious taste.

Butternut squash

Has a pear like shape, the inside is darker than the skin and is sweeter than most varieties. Butternut squash is also suitable for a variety of dishes, such as soup, roasting, deserts, bread or chips.

Spaghetti Squash

As its name implies, it has something to do with spaghetti. The flesh is separated  into long strips and can be used as a gluten free alternative to spaghetti.

Photos: Shutterstock / Collage: Martina Advaney

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