Description – A white-skinned acorn type squash with tasty white inner flesh that can be baked, fluffed and seasoned to enjoy as a low carb/high fibre alternative to mashed potato! Fruits keep their colour well into autumn and store well, making them an ideal crop for the vegetable patch or kitchen garden.
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 – For delicious and healthy mash, just halve and bake cut side down; scoop out the cooked flesh, mash, add butter and season! 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