Description – Bringing a whole new look to the acorn squash market, this variety has a typical pale tan skin with off-white internal flesh which looks and tastes like baked potato when roasted. With more fibre and less carbohydrate than potatoes, theyll make a great addition to the vegetable patch.
Sowing – Sow 13mm (½in) deep in 7cm (3in) pots of a good, freedraining, moist seed compost, at 20-25°C (68-77°F). Place pots in a propagator or seal them inside a polythene bag until after germination which takes approx. 5-7 days.
Growing – Gradually acclimatise to outdoor conditions for a few days before planting out after all risk of frost has passed, 90cm (36in) apart. Can also be sown direct outdoors once the soil has warmed. Sow two seeds every 90cm (36in) and later thin to the strongest seedling.
Aftercare – As versatile as a potato – halve and bake cut side down and season as you would a baked potato – or chop and use for roasties. Good source of vitamins A, C, E and K and of minerals, including potassium, iron and magnesium. High in antioxidants. See our website for further cooking suggestions.
Harvest – September to October