Winter Squashes

Winter Squashes are now making an appearance with their tougher skin and somewhat lower water content than their summer counterparts can keep for months.
Far from coming to any harm, as the colours mute with the passing weeks they will become sweeter and more intensely flavoured.
There are scores of varieties and albeit a little earlier this year due to the good weather they are about to be in abundance. Here is a brief description of a few that are available now.
Kabocha is popular for its strong yet sweet flavour and moist, fluffy texture, which is like chestnuts.
Spaghetti Squash when raw has solid flesh and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Harlequin Squash has the classic acorn shape, with tough skin with yellow, green and white splodges, with dark green furrows running up it. Many buy it because of it’s look, inside, it has firm, dense orange flesh, with a very sweet good flavour.
Blue Ballet is the smaller version of Blue Hubbard and has blue-grey fruits which have flavoursome, bright orange, soft, fibre-less flesh weighing up to around 2.5kg each.
These squash are well suited to storage.