Great choice! 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 plucked from the vine. 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 autumn (or late summer) adventure. Bring the whole crew – the kids will love spotting the perfect one hiding under a massive leaf, and there’s something deeply satisfying about giving a ripe squash a firm twist and feeling it snap off the stem. It’s a bit like a treasure hunt, but with a delicious, Instagram-worthy payoff. Don’t be shy; grab a wheelbarrow and go for the chaos of colors and shapes.

Back Home: What to Do With Your Haul?

First, know that most winter squashes (butternut, hokkaido, pumpkin) have an edible skin once cooked – just give them a good scrub. Summer squashes (courgettes, patissons) have delicate skins you can eat raw or lightly cooked.

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. It’s the laziest way to feel like a chef.

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.

Cocktail Time: The Golden Harvest Sour Don’t discard those squash seeds! Roast them for a garnish. For the cocktail:

  1. In a shaker, muddle a small slice of roasted squash (leftover from the Lazy Roast) with a teaspoon of honey.
  2. Add 60 ml bourbon or whiskey, 30 ml fresh lemon juice, and 15 ml simple syrup. Shake hard with ice.
  3. Double-strain into a glass over a big ice cube. Garnish with roasted squash seeds and a sprig of thyme. It’s earthy, sweet, and surprisingly smooth. Cheers to your harvest!