Thanks to their hard-as-nails outer skins, squashes will store very well from harvest time (around October) right through to the following April, which is an impressive six months. They are an incredibly versatile and delicious veg to have around – equally at home in a salad, risotto, stew, roast, tart or quiche – and the bigger ones have a serious amount of eating in them.
I like growing all vegetables, but I love the ones that are sown once during the year and store well, such as carrots, parsnips, onions, garlic, etc. These are the real high-return crops, where it’s possible to become self-sufficient (or close to it) with a single act of seed sowing. Squashes fit this category also.