In America, this is the season when pumpkins of every shape and colour start filling grocers’ produce sections. The standard round orange varieties are baked into pumpkin pie or pureed for pumpkin soup, when they aren’t busy being carved into Jack-o-Lanterns; either way, the seeds are scooped out and roasted.

But there’s so much more! Acorn squash is a requirement in November, baked with garlic and oil for a savoury side dish or with butter and brown sugar for a sweeter treat. Butternut squash becomes a creamy, comforting soup. And spaghetti squash…oh, the spaghetti squash.

So it was with absolute glee that I discovered ’t Goed ter Heule. This organic, family-run farm in Lauwe, outside Kortrijk, features over 100 different types of pumpkins throughout September and October. The old stables of this charming 18th-century farmhouse are now the farm shop, where they lay out a stunning selection of squash each autumn.

Farmer Joline Dewitte explains that many people buy their pumpkins as decoration and might at a later date cook them up. To help you along, you are provided with a packet of pumpkin recipes with your purchase.

But ’t Goed ter Heule goes even one better with a zelfpluktuin, a pick-your-own garden. Although the pumpkins are not included in you-pick-garden, they have a beautiful selection of other produce, including cabbages, beans, kale, strawberries, and gorgeous flowers. It’s all organic, and prices are very reasonable. We picked with reckless abandon and left with a box full of vegetables. (And bought, naturally, a box of pumpkins.)

The pumpkin shop and pick-your-own garden are open until 31 October. It’s a real taste of autumn and makes for a great family outing.

How to make spaghetti squash: Pierce the squash several times with a sharp knife. Microwave for about 15 minutes or bake for an hour at about 200 degrees. Cut it open lengthwise, being careful of escaping steam; scoop out the seeds and set them aside. Run a fork across the flesh; it will separate into spaghetti-like strands. (ta da!) You can then add sauce and topping as you would with any other spaghetti, but my favourite addition is simply warm tomato sauce and crumbled feta cheese.

Now the seeds (of any squash): Rinse off the pulp and dry the seeds. Toss with a small amount of olive oil and salt and heat in a frying pan over a medium flame until the seeds brown lightly and start to pop – watch them carefully or they will burn. Cool, then start snacking!

www.tgoedterheule.be