Organic Stripetti squash
A cross between a delicata and a spaghetti squash - mild, fragrant flesh that separates out into noodle-like strands when cooked.
Stripetti squash Grown by The Gent Family at Mosshayne Farm, West Clyst, Devon
About
A cross between a delicata and a spaghetti squash. It has the mild, fragrant flesh and beautifully stripped skin but with the characteristic flesh that separates out into noodle-like strands when it’s cooked. Don’t use it for recipes that call for chunks of squash; instead, roast it in halves, fork out the tender strands, and top them with sauce, just like pasta.
Country of origin
Produced in- The UK
How to prepare
Preheat your oven to 200°C/Gas 6. Cut the squash in half lengthways and place cut-side up on a baking tray. Never put a squash in the oven whole – it may explode! Oil, season, then bake for about 30-40 minutes or until tender. Let it cool, then arm yourselves with forks and scrape out all the spaghetti-like strands. Serve with any sauce you fancy, from pesto to a tomatoey vegetable ragù.
Storage
Squash like to be kept dry and warm, at room temperature. They should be happy on a kitchen shelf or windowsill for up to a few months – and they make a colourful autumnal display until you’re ready to cook them. Once you’ve cut your squash, keep the remainder in the fridge and use within a week.
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Grown by The Gent Family, Mosshayne Farm, West Clyst, Devon
Mosshayne Farm, located just outside Exeter, Devon, has been cared for by the Gent family for since 1895. Known for its commitment to sustainable agriculture, the farm transitioned to organic status in 1999. The Gents produce organic eggs from their flock of chickens and organic vegetables, including a variety of cabbages, leeks and romanesco.
