We are launching two intriguing new winter squash varieties. Intriguing because when cooked, they taste just like mashed and baked potatoes whilst offering fewer calories, along with lower carbohydrate and higher fibre content. With today’s trends towards healthy eating, plant-based diets and home-grown vegetables, we think the new squash varieties will go down a treat with home gardeners, allotment growers and plot-to-plate foodies alike.
The cooked flesh of both squash is lower in carbohydrates and calories, and higher in fibre than that of potato. Per 148g portion, ‘Mashed Potato’ has 23 calories against potato with 110; 2.25% carbohydrate against 9%; 9% dietary fibre against 7%.
Winter Squash ‘Mashed Potato’ is a white-skinned acorn-type with almost white flesh that when baked, scooped out, mashed and seasoned has the look and taste of mashed potato.
Winter Squash ‘Baked Potato’ is an acorn-type with a pale butternut-coloured skin and off-white flesh that when cooked has the appearance, texture and taste of baked potato.
Peter Freeman, our new product development manager, said:
“We’re very excited to be offering these two new squash varieties for next season. Jumbo plugs and seeds will be available, enabling gardeners and allotmenteers to grow these highly productive plants. In staff taste tests, we’ve been amazed at how similar to potato the winter squash flesh is!”
Both varieties typically produce 3 to 4 fruits of approximately 450-700g each. Squash plants are vine-like and will trail on the ground. Click here to find out more and to order seeds and plants. A 10% discount is being offered when the hashtag #squashpotato is used when ordering from our website until November 6th 2019.
Both squash should be cooked in the oven, with the cut side lightly oiled and placed cut side down on a baking tray, at 200 °C for approx 30 mins. The flesh can then be scooped out and in the case of Squash Mashed Potato, mashed with butter, salt and pepper according to taste and enjoyed as you would regular mashed potato. In the case of Squash Baked Potato, the flesh can be eaten as you would that of a baked potato, with butter and cheese or any other filling of your choice.
Sonia works at Thompson & Morgan in the role of press and communications officer. She is a self-proclaimed ‘reluctant’ gardener and is generally amazed if anything flourishes in her garden. Sonia has a ‘hands off’ approach to gardening and believes that this helps to encourage bees, butterflies and other wildlife. (That’s her excuse anyway!)