These are the pride of our fields come Autumn time - a large, pale skinned squash that lives up to it's name. They keep brilliantly through winter and are an incredibly versatile addition to all manner of meals.
To peel or not to peel? That is the great squash question. The answer is you can do either. The skin of a Crown Prince is perfectly edible when roasted in the oven but you might not always appreciate its chewy texture. If you do want to peel, we recommend submerging the squash in boiling water for a minute or so and this should soften the skin just enough to make peeling a doddle!
Don't waste your squash seeds either, soaked and dehydrated roasted or toasted they make a nutritious snack or addition to a meal.
Reason to eat squash:
Squash is packed with beta carotene - a compound research has shown to help prevent the uncontrollable growth cycle that occurs in cancerous cells
Diets rich in lutein and zeaxanthin - both compounds found in squash - were found in a long term study to result in significantly less cataract formation.
Contains high levels of magnesium which helps to keep the right balance of 'good' to 'bad' cholesterol and reduce the risk of gallstone formation.