Hokkaido Squash

Hokkaido squash is a variety of pumpkin with a distinctly orange skin and flesh, named after the Japanese island. It is one of the most popular squash varieties in European kitchens, mainly because its skin is edible and does not need to be peeled. The flavour is sweet, creamy and slightly nutty. It works wonderfully in soups, creams, risottos, curries, roasted side dishes and desserts. It pairs excellently with coconut milk, ginger, nutmeg or cheese. It is rich in beta-carotene, vitamins C and E, and fibre. The season runs from September to December.