Autumn didn’t take too long to arrive this year and the grey days are accompanied with an abundance of pumpkins. While the days are overcast there are different varieties of pumpkins that stand out in the gardens in their different colours of yellow, orange and green. We bring you some of them and talk about their uses.
These are of orange skin and flesh or dark green skin with yellow inside, soft looking and have prominent ribs. Both earned their name after the specific mild aroma.
Judging by the availability in the supermarkets, Hokkaido seems to be the most common pumpkin. And no wonder, it can be used for many recipes, from pumpkin soup, puree, baked strips of pumpkin, pumpkin bread or filled and roasted. Hokkaido has a smooth structure, good colour and delicious taste.
Has a pear like shape, the inside is darker than the skin and is sweeter than most varieties. Butternut squash is also suitable for a variety of dishes, such as soup, roasting, deserts, bread or chips.
As its name implies, it has something to do with spaghetti. The flesh is separated into long strips and can be used as a gluten free alternative to spaghetti.
Photos: Shutterstock / Collage: Martina Advaney
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