Muscade de Provence squash

Courge musquée de Provence

What it is

The nineteenth-century Vilmorin catalogue already described it and it has barely changed: a flat wheel of deep ribs running ten to twenty kilos, which is why French markets sell it as a wedge with the seeds still in. The flesh is dense enough to roast for an hour without collapsing.

In the kitchen

Roast the wedges cut side down at 200 °C with the skin on and scoop afterwards — the skin is too tough to eat and too slow to remove raw. Keep the seeds and the fibres for stock; that is where most of the musky perfume sits.

Goes with

Olive oil Sage Chestnut Parmesan Nutmeg Garlic Cream Pumpkin seed oil

Same species

Butternut squash Courgette flower Kabocha Pattypan squash Red kuri squash Pumpkin

In season alongside

Medlar Arbutus berry Woodcock Beetroot Bianchetto truffle Blackberry

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