Squash Season is here at Groombridge Farm Shop!

Squashes are a diverse family of vegetables, ranging from tender summer types to robust winter varieties that store beautifully. Right now on the farm, we’re enjoying a fantastic harvest.

Here’s a look at the varieties we’re growing and selling this season:

Crown Prince Squash – £1.80/kg

A true farm shop favourite! With its steely blue-grey skin and vibrant orange flesh, Crown Prince is one of the best-flavoured squashes around. Its sweet, nutty taste works in both savoury and sweet dishes. Even better, it stores well right through the winter if kept cool and dry.

Spaghetti Squash – £1.80/kg

A fun and unusual variety. When baked or roasted, its golden flesh separates into spaghetti-like strands. Perfect as a low-carb pasta alternative – simply top with tomato sauce, pesto, or garlic butter. A real treat to find at the farm shop!

Harlequin Squash – £1.55 each

This small, beautifully patterned squash is yellow with orange-to-green striations. Its sweet, starchy flesh tastes a little like corn, making it perfect for roasting. Thanks to its single-serving size, it’s also ideal for stuffing.

Turk's Turban Squash – £1.80/kg

A true showstopper. With its quirky turban-like shape and mottled skin in shades of green, orange, and yellow, it’s often used for decoration. But don’t let that fool you – its mild, nutty flesh is tasty in soups, roasts, and bakes. Hollow it out and it even makes a stunning soup tureen!

Acorn Squash – £1.55 each

Small but mighty, acorn squash has a subtly sweet, nutty flavour and bright orange flesh. The skin is edible too, making it easy to cook. Bake, roast, steam, or microwave – it’s one of the most versatile squashes around.

Kabocha Squash – £1.55 each

Also known as Japanese pumpkin, kabocha has rich orange flesh with a naturally sweet flavour. Roast it, steam it, or turn it into silky soups and purées. It’s especially good for pies – a lovely alternative to pumpkin.

Ornamental Squash – £1.30 each

Perfect for autumn displays! These colourful little squashes brighten up cornucopias, centrepieces, and window sills. The larger hard-skinned gourds can even be crafted into birdhouses or bowls.

Pumpkins – from £1.45/kg

Pumpkins aren’t just for carving – they’re delicious too. Their sweet, mild flesh is fantastic in soups, curries, pies, or simply roasted. Smaller pumpkins tend to be sweeter, while larger ones make great decorations. They also store well for months, making them a seasonal staple.

RECIPE INSPIRATION

Kabocha Squash Soup with Feta and Pumpkin Seeds

Ingredients:

• 1 medium kabocha squash (about 2–3 lbs), seeded and cubed

• 2 tbsp olive oil (divided)

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 1 tsp fresh ginger, grated (optional, for warmth)

• 4 cups vegetable or chicken stock

• ½ cup coconut milk or cream (adjust to taste)

• Salt & freshly ground black pepper

For topping:

• ¼ cup pumpkin seeds (pepitas), lightly toasted

• ½ cup crumbled feta cheese

• Extra olive oil (for drizzling)

• Fresh herbs (parsley, coriander, or thyme), optional

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Instructions:

1. Roast the squash (optional, for deeper flavor):

o Preheat oven to 200°C / 400°F.

o Toss squash cubes with 1 tbsp olive oil, salt, and pepper.

o Roast on a baking sheet for 25–30 minutes, until soft and caramelized.

2. Cook the base:

o In a large pot, heat 1 tbsp olive oil over medium heat.

o Add onion and cook until softened (about 5 minutes).

o Stir in garlic and ginger, cook 1 minute until fragrant.

3. Simmer the soup:

o Add roasted squash (or raw if skipping roasting).

o Pour in stock and bring to a boil. Reduce to a simmer for 20 minutes, until squash is very tender.

4. Blend until smooth:

o Use an immersion blender in the pot, or carefully blend in batches until creamy.

5. Finish:

o Stir in coconut milk or cream.

o Taste and adjust seasoning with salt and pepper.

6. Serve & garnish:

o Ladle into bowls.

o Top each with crumbled feta, toasted pumpkin seeds, a drizzle of olive oil, and fresh herbs.