While the classic orange pumpkin might spring to mind, “squash” in the Netherlands is a whole family of happy, chunky vegetables just waiting to be picked. Think bright yellow patissons (flying saucers!), knobbly butternut beauties, or the classic green courgettes (zucchini). Getting out to a pluktuin (pick-your-own farm) is a proper Dutch summer and autumn adventure: courgettes and patissons are picked from June to September, winter squashes like butternut in September and October, before the first frost. Bring the whole crew – the kids will love spotting the perfect one hiding under a massive leaf. Don’t twist the squash off, as that can damage the plant: cut the stem with a knife or pruners, about 2–3 cm above summer squashes and 5–10 cm above winter squashes, so they keep a little handle that helps prevent rot. A winter squash is ready when its skin is hard, its color deep and its stem dry and woody. It’s a bit like a treasure hunt, but with a delicious payoff.

Back Home: What to Do With Your Haul?

First, know that some winter squashes, such as butternut and hokkaido, have a skin you can eat once cooked – just give them a good scrub; others are best peeled. Store winter squashes in a cool, dark, dry place, where they last 1–3 months. Summer squashes (courgettes, patissons) have delicate skins you can eat raw or lightly cooked; keep them unwashed in the fridge and use them within 5–7 days.

Here are two simple, knockout recipes to turn your hard-earned loot into comfort food.

Recipe 1: The Lazy Roast (Best for Butternut or Hokkaido) Preheat your oven to 200°C (400°F).

  1. Cut your squash in half (be careful – it’s tough!), scoop out the seeds and stringy bits. Slice it into wedges or chunky cubes. No need to peel Hokkaido!
  2. Toss with olive oil, salt, pepper, and any herbs you like – rosemary or thyme are perfect.
  3. Spread on a baking tray (don’t overcrowd) and roast for 30-40 minutes, until golden and soft at the edges.
  4. How to use it: Eat as a side dish, mash it into a hummus, or throw it into a salad with feta and pomegranate seeds.

Recipe 2: The One-Pan Squash & Chickpea Curry (Best for any firm squash) You’ll need a large pan or Dutch oven.

  1. Dice one onion and a 500g chunk of squash. Fry the onion in a little oil until soft.
  2. Add the squash, 1 tablespoon of curry powder, and a pinch of chili flakes. Stir for 2 minutes.
  3. Pour in a can of coconut milk and a can of drained chickpeas. Simmer for 15-20 minutes until the squash is tender.
  4. Squeeze in half a lime and add a handful of spinach (if you have it). Serve with rice or naan.