30 May 2020 4:10 a.m. (NZT)
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We grow two main varieties of squash, the Delica and the Ajihei. Squash is a green nobbly looking pumpkin, harvested while still immature during the New Zealand summer. The majority of our squash is exported to Japan, Korea and New Caledonia.

On the plate

Kabocha (its Japanese name) can be used in cooking as a substitute for pumpkin, sweet potatoes or potatoes. Its sweet nutty flavour makes it ideal for use in vegetable tempura in Japan and for main courses and deserts in Thailand. One of our favourites is Thai-style kabocha soup made with coconut and fresh coriander. It is also an excellent addition to a summer platter of roasted vegetables.

Feeding body and mind

Kabocha is rich in beta-carotene as well as iron and vitamin C. All three assist in all-round health.


Traditionally grown outside of Japan destined for the Japanese market, squash has many names:  Kabocha, Japanese pumpkin in Australia, Kabocha squash in North America. In New Zealand supermarkets you will see them displayed as Buttercup squash.
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