Mashed Potato Squash
Story: Mash Potato Squash, the name says it all! Underneath the pearly white skin of these 'acorn' type squashes, you'll find a creamy mashed potato like flesh. Cut them in half, scoop out the seed, stuff them with butter, a sprig of thyme, a garlic clove, a dash of salt and crushed black pepper , wrap them up in foil and let them roast gently in an oven; you'll attain culinary ecstasy! These crops are high yielding, producing around 4-8 squashes per plant.
When to sow: Sow indoors in March-May in small pots, 1.5cm deep. Once they have around 5/6 leaves, harden off outside before planting out in June.
Requirements: Squashes love soil which is rich in organic matter, mix in some compost and they'll thank you!
Harvesting: Anytime from July until the first frost!
Please remember, we only send out three packs of seed. If you order more than this, you will receive just three packs to begin with. This is to ensure we get plenty of data in return, and to keep our stocks sustainable for years to come.