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 when used as pie filling. ... Learn More

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. ... Learn More

A hybrid 'Munchkin' type producing small, white pumpkins, typically 750 grams in size. Fruits feature excellent skin finish and strong handles. Fruit diameter 12-14cm in size. Recommended cropping of 5-10 fruits per plant. ... Learn More

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. ... Learn More

This award winning compact semi-bush cultivar produces from three to five squashes per plant which have a great-tasting, sweet dry flesh, superior in taste to most other acorn squash and which are the perfect size for a single serving. ... Learn More

Jack-Be-Little is a small trailing pumpkin. Each plant can produce about 8 cute round, ribbed orange fruits which can be used for miniature Halloween lanterns. The flesh can be used for pumpkin soup and the hollowed out shell can be used for serving various stuffings. ... Learn More

This rare and superb French Winter Heirloom variety which grows to between 5 and 15 lbs, has heavily lobed and ribbed orange terra-cotta skin, which later turns a gorgeous deep mahogany, with deep ridges, and sweet and meaty flesh with few seeds, which is exceptionally flavourful and smooth. It is particularly known for lasting in storage throughout the winter. This is probably the finest "Cheese Wheel" type Pumpkin/Squash for eating you will find! ... Learn More

A French Heirloom winter squash with a delicate chestnut flavour. Its French name in fact derives from potiron (pumpkin) and marron (chestnut). The longer it is stored, the higher its sugar and vitamins increase. (AKA Hokkaido Squash). ... Learn More

A good-keeping, turban-shaped Australian gunmetal-grey winter squash with a fine deep golden flesh that is both sweet and fine flavoured and packed with vitamin A. The high sugar content of the flesh makes it ideal for pumpkin pie. ... Learn More

An attractive, high yield Acorn squash, producing on average 5 fruits per plant, Tuffy is unique in the way that the golden yellow skin has dramatic ribbing creating an unusual decorative appearance. It is perfect for baking as the tough rind ensures the shape remains whilst the flesh is deliciously sweet. ... Learn More

When cooked, the flesh of this Chinese vegetable (actually a winter squash), falls away from the fruit in ribbons and strands, just like spaghetti for which it makes a perfect substitute in countless cooking roles. It contains folic acid, vitamin A and beta carotene. ... Learn More

'Waltham' is an improved earlier version of the common Butternut squash with very little seed cavity which stores very well too. The rich nutty-flavoured, orange flesh stays firm when cooked. Nothing beats the rich, sweet flavour of winter squash. ... Learn More

A Patty Pan heirloom summer squash. First grown by the native Americans and depicted by European settlers as far back to 1591. A very attractive flat fruit with scalloped edges, this is still one of the best tasting and yielding varieties around today! Great fried or baked. ... Learn More