Giant pinky-yellow pumpkins which have been developed over the years to grow to produce the maximum sized fruit of any plant. Although grown primarily for competition, the dark flesh of the mature pumpkin is tasty enough when used as pie filling. (Click for more details)

The more marketable, good yielding, scaled-down, five to seven pound Baby Blue Hubbard tastes wonderful baked or roasted. It is a cross between a buttercup squash and the Blue Hubbard, with smooth, grey-blue skin and sweeter orange flesh than the ... (Click for more details)

This dark green, flat-round, kabocha type winter squash, averages 3-4 lb and has deep orange flesh which is medium dry and sweet. It is popular for its strong yet sweet, moist, fluffy texture, which bears a remarkable resemblance to chestnuts. (Click for more details)

A rare black Japanese squash. The fruit are round with a flattened top and have heavy ribbing. The black of the mature fruit turns a rich chestnut colour while in storage. The flesh is golden and has the rich taste of hazelnuts. (Click for more details)

This smaller version of Blue Hubbard has blue-grey fruits which have flavoursome, bright orange, soft, fibre-less flesh and produce 2-3 fruit per plant weighing up to around five pounds each. These squash are well suited to storage. (Click for more details)

The standard green buttercup squash from New England. These distinctive 3-5 lb dark green, blocky, fruit have a grey "button" on the blossom end. The flesh is deep orange and fibre- free with a rich, sweet flavour. Each plant produces 3-... (Click for more details)

These very pretty, elongated white and green striped, dwarf fruit contain yellow flesh with a delicate and sumptuously nutty flavour, rich in vitamin A. This award winning compact Cornell strain gives excellent yields and has good disease resistance. (Click for more details)

This is one of the oldest types of Heirloom summer squashes grown in America pre-Columbus times. Superb golden squashes with curved necks are excellent for boiling or stir-frying into scrambled eggs. (Click for more details)

This stunning French heirloom squash with beautiful salmon-peach colored skin is traditionally used in France for soups and sauces, and when cooked, the sweet, orange flesh is said to be as smooth as velvet. The name, which describes the skin, tr... (Click for more details)

A sweet dumpling-shaped winter squash with attractively patterned gold and green skin. It is early maturing and prolific, the fruits making a tasty and impressive dish that can be served as a lap-top supper or dinner party offering. (Click for more details)