This oval squash has golden-yellow, thin, hard skin. Inside, the tender flesh separates into slightly sweet and nutty spaghetti-like strands.
Grown slowly in open fields, these pumpkins have a sweet, nutty flavour and compact flesh that holds together well when cooked.
This was huge! We cut it in half, pricked it all over with a fork, basted it with a bit of olive oil and some salt and then into a hot oven for 40 mins. Then you can scrap out the insides and it a kind of spaghetti texture, we then added it to a dry sauce of shallots, sundried tomatoes, and kale. bit of parmesan on top and a veggie feast in 1 hour. Boom. The other half went into a soup today with coconut milk and thai spices