Pumpkins (and other winter squash) aren’t all ridged, orange and massive – here’s a crash course in some of our favourite varieties to keep an eye out for during the autumn months.
DELICA
Small, squat and with a dark green skin, these northern Italian pumpkins are known for their dense and buttery orange flesh, often puréed for filling pasta or made into jams. The stalks are usually sealed with red wax, which slows down the ripening process and extends shelf life for up to seven months. Find them in good grocers, Waitrose or on Ocado.
KABOCHA
Super sweet and so different from large, waterlogged field pumpkins, these almost seem like another vegetable altogether. The flesh of kabocha squash turns fudgy and caramelised once roasted, while the mottled dark green skin, once cooked, is thin enough to eat. The kabocha can stand up to bolder, salty flavours with ease. It can take a little more tracking down, but during the season keep an eye out for it in grocers and online.
HOKKAIDO
Also known as red kuri (or onion squash if grown in the UK), this is another Japanese variety with a deep orange, almost red colour. It’s small and round without the prominent bulges of more common pumpkins, with a milder sweetness than other famed varieties. What it lacks in sweetness it more than makes up for in nuttines
