The round roasting pumpkin of always, harvested in the Ribera market gardens. More moisture than butternut and a gentler sweetness, which is why it works so well roasted in large pieces with the skin on. In season in autumn and winter.
The round pumpkin of always, the one for roasting, harvested in the Ribera market gardens. It holds more water than butternut and it’s sweeter, which is why the edges caramelise in the oven.
Roasted in wedges, skin on, with a drizzle of oil, until the edges brown. As a filling for pies and pastries. And puréed for small children, which is where its sweetness beats any other squash.
Whole and in a cool place, for weeks. Once opened, covered and in the fridge, three or four days. The seeds can be toasted with salt on the same tray.
If you want it for soup, the butternut squash goes further.
