Cricklewood’s Squash

Over eleven different varieties of winter squash are grown at Cricklewood Farm, varying in size, flavour, storage and ways to be prepared. The season for winter squash usually begins around early to mid-September.    Available through our market — check out our hours here!

Image of Turban Squash

Turban Squash

Image of Hubbard Squash

Hubbard Squash

Turban and spaghetti squash

A wild variety!


Cushaw squash

Image of Cushaw Squash

Cushaw Squash

Weighs from 4 to 10 lbs. Rind is thin, smooth and easily peeled. Taste is similar to pumpkin -slightly sweet. Stores 2- 3 months. Can steam, roast, or bake. Excellent for making pies.

Turban Squash

Image of Turban Squash

Turban Squash

Weighs from 1 to 3 lbs. Dry flesh, with a slightly sweet hazelnut flavour. Popular as harvest ornament. Can remove top and fill with soup or stuff with rice/meat mixture. Can cut into chunky slices, remove seeds and add to roasting meat about 40 min before serving. Stores up to 3 months.

Acorn or Pepper Squash

Mouth-wateringly ready

Weighs from 1 to 3 lbs Flesh is mild to sweet, fairly moist, has almost no fibres, and has a nice nutty flavour. Stores up to 2 months. Higher in calcium than other squashes. Most commonly baked whole or halved at 350 for 1 hour, but can also be micro waved, saut ed, and steamed.


Weighs around 10 to 12 lbs. Smooth, thin skin, easily peeled. Thick, firm, dry, creamy textured flesh. Very sweet with a slightly fruity flavour. Stores 2 to 4 months Excellent for pies, baking and canning. Can bake, steam or microwave.

Buttercup Squash

Sweet, dry, smooth, free of stringiness and firm with a rich nutty flavour. Weight varies according to type grown, from 1 to 4 lbs. Stores up to 3 months. High sugar content. Less starch than most varieties of squash. Microwave- pierce skin if cooking whole 10 to 15 minutes: or bake 350 in oven when halved for about 1 hr.


Sweet, nutty flavour similar to pumpkin or sweet potato. Moist, fine textured flesh with no fibres. Weighs 2 to 5 lbs. Stores up to 3 months. Rind is thin enough to peel off with vegetable peeler. Can be baked, mashed and is often used to make soup.


Image of Delicata Squash

Delicata Squash

Sweet, nutty flavor with a creamy, smooth texture. Average weight of 1 to 2 lbs. Stores for up to 5 months. Also known as potato squash, sweet potato squash or Bohemian squash. Can be baked or steamed and served as a side dish seasoned with butter and herbs.


Image of Hubbard Squash

Hubbard Squash

Tapered at one or both ends. Thick, bumpy skin. Fine-grained, dense, very moist, flesh (longer cooking time because of moistness of flesh) Weight varies widely with type -3 to 30 lbs. Good flavour. Can be peeled and boiled, cut up and roasted, or cut small and steamed or saut ed. Mash with butter, herbs and spices or brown sugar. Perfect for pies. Stores up to 6 months.


Image of Kabosha Grey Ghost

Kabosha Grey Ghost

Shape is similar to buttercup but lacks the cup on the blossom end. Hard, thick skin. Semi-firm, dense, flesh. Rich, sweet flavour similar to sweet potato. Excellent storing 4 to 6 months. Can be baked, braised, pureed, stuffed or steamed.

(We have both Grey Ghost, pictured here, and Sweet Mama, not shown.)


Image of Spaghetti


Rind is hard and smooth. Colour ranges from ivory to yellow or orange or green with white streaks. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Has a slight sweetness and if not overcooked, is crunchy and watery. Can be stored for up to 2 months. Can be baked, boiled or steamed, and served with sauce as for pasta. Freezes well when cooked – partially thaw, then steam until tender but still firm, about 5 minutes

Sweet Dumpling

Image of SweetDumpling

Sweet Dumpling

Hard, cream coloured skin with dark, green stripes. Dry, fine grained flesh. Each squash can weigh up to 1 lb and contains enough flesh to serve 1 to 2 people. Honey-sweet flavour similar to sweet potato. Stores up to 3 months. Microwave, bake whole or cut off tops, scoop out seeds, add spice and butter and bake; put tops back on for presentation on each person’s plate.