How to cook squash

Although thought of and eaten as a vegetable, squash is a fleshy, edible fruit related to melons and cucumbers. Numerous varieties of squash are available in a wide assortment of colors, shapes, and sizes. They can range from the patty pan (scallop) variety, which weighs only a couple of ounces, to the pumpkin, which can attain weights of up to 200 pounds. The rind can be smooth, ridged, or bumpy and can range from white or cream-colored to yellow, orange, green, and even light blue. Squash can be cylindrical, bell or club-shaped, and simply round or oblong. Although wild squash is bitter, cultivated varieties are generally sweeter or bland and have a soft to crunchy texture when cooked.

Family – Cucurbitaceae
Scientific name – Cucurbita pepo, Cucurbita maxima, Cucurbita moschata

Common name – squash

Winter squash is high in vitamin A (beta-carotene) and is a good source of potassium, fiber, and vitamin C

Varieties

Squash is generally divided into two basic types, summer and winter, although seasonal distinction is no longer accurate because both types are now available year-round. Winter, or hard-shell, squash is allowed to mature on the plant and has a thick rind; large, tough seeds; and dark-yellow to orange flesh. Summer, or soft-shell, squash, which is harvested before it matures completely, has a more tender rind and lighter-colored flesh.

Winter squash types include acorn squash, shaped something like an acorn that tapers at one end, with a dark-green, ridged rind; banana squash, a large, cylinder-shaped squash with a thick, pale skin and finely textured flesh; buttercup squash, a squat, dark-green vegetable with lighter stripes and rather dry flesh; butternut squash, shaped like a long bell with a tan rind and mild flavor; and spaghetti squash, an oval, yellow variety whose mild, pale-yellow flesh forms crisp-textured spaghetti-like strands when cooked.

Among the summer squash varieties, zucchini, with its mild flavor and cucumber-like appearance, is the most popular in the United States. Although zucchini usually has a smooth, green skin, one variant, the golden zucchini, has deep-yellow skin and a sweeter flavor. Other summer squashes include the chayote, a pale-green, pear-shaped fruit with a large central seed and a fairly thick, ridged skin; the patty pan, a disk-shaped variety with a scalloped edge, white to pale-green skin, and white, succulent flesh; and yellow crookneck and yellow straightneck, which have lemon-colored skin and bulbous blossom ends, tapering to narrow stem ends that are either curved or straight. Within some of these types are further variations.

Origin and botanical facts

The squash probably originated in Mexico or Central America. Although edible wild types are no longer known, related species with small, very bitter fruits are still found in this region. Squash was first gathered by indigenous people around 8000 B.C., but apparently only the seeds were eaten, because the fruits were unappealing. Cultivation of squash may have begun around Tehuacan, south of Mexico City, around 3400 B.C. From there, peoples throughout North and South America adopted squash cultivation. By the time squash was introduced to Europe in the 16th century, most of the modern types were already developed. Squash quickly became a staple in the diets of European colonists in America. New England settlers adapted the word “squash” from several Indian names for the vegetable, all of which meant “something eaten raw”. Both George Washington and Thomas Jefferson cultivated zucchini and other types of summer squash on their Virginia estates. By the 19th century, North American merchant seamen were bringing home new varieties of squash from all over Central and South America. Today, squash, gourds, and pumpkins are grown in many parts of the world and rank 11th among the leading vegetables of the world. Although the United States does not produce a large volume of squash commercially, many people cultivate it in home gardens. California and Florida are the primary U.S. producers, and Mexico and Costa Rica contribute substantially to the U.S. supply.

Squash is a hardy, warm-weather annual that grows on vines or small bushes with trailing tendrils. Seeds can be sown in seedbeds early in spring or directly into fields later in the season, after danger of frost has passed, in hills of warm, well-fertilized soil. Vines must be trellised to provide support for the heavy fruit. Although most types of squash prefer full sun, winter varieties can tolerate light shade. For ideal growth, the plants require considerable moisture, especially after flowering. Most squash blossoms are yellow or orange, and both male and female flowers form on the same plant. Because the female blooms open for only 1 day, and only from dawn until mid-morning, pollination at the right time and place is critical. In addition, the number of seeds and the size and shape of the fruits are determined by the amount of pollen deposited. Inadequate pollination of summer squash results in small, misshapen fruit or none at all. The first crop of summer squash is ready to harvest about 50 days after planting, and all of the fruits must be harvested at this stage in order for more to grow. If the fruits are allowed to mature, the plants stop producing. In contrast, winter squash is left on the plant until it matures, a process that takes 95 to 115 days, depending on variety. All are picked after the leaves have turned brown.

How to cook squash

When selecting winter squash, it is important to choose one that is heavy for its size and has a thick, hard shell. If stored in a cool, dry place, whole winter squash can keep well for several months. Cut pieces should be tightly wrapped and refrigerated. Winter squash is always cooked before eating, usually after the fruit has been cut open and the seeds and fibers scooped out. (The seeds of most winter squash varieties can be dried or roasted and consumed as a snack.) A heavy chef’s knife or cleaver may be necessary to cut the hard shell. Halves can be baked and served plain or stuffed with cheese, meats, or other vegetables. Baking conserves the nutrients in the flesh and enhances its sweetness. Some especially tough-shelled varieties can be baked or steamed whole (after piercing the flesh) and then cut up. Squash pieces also can be boiled or steamed in broth, microwaved, or sautéed in oil. Baked or steamed winter squash is delicious mashed or pureed and seasoned with spices such as fresh ginger, curry, cinnamon, cloves, or allspice or with sweeteners such as brown sugar, maple syrup, or honey. Squash also can be mixed with onions, garlic, and herbs or with other vegetables such as corn, tomatoes, and bell peppers. Chunks of squash can be added to soups, stews, and casseroles. Any type of mashed or pureed winter squash can be used in place of canned pumpkin in soups, pies, cookies, or quick breads. Spaghetti squash is often served as a substitute for pasta, topped with tomato sauce, pesto, or other sauces. Cooked squash also can be frozen for later use. To prevent squash from becoming watery during cooking, lightly salt the raw flesh, place it on absorbent paper to draw out the moisture, and rinse.

When purchasing summer squash, small, firm, shiny squash that are heavy for their size should be selected. Squash can be stored in perforated plastic bags in the refrigerator crisper. Summer squash can be eaten raw or cooked, and the tender skin is always left on. Raw summer squash can be sliced and added to green salads or julienned to use with dips. Grated zucchini is used to make moist breads and cakes. Quick steaming, grilling, and stir-frying are the best cooking methods for conserving nutrients. Several varieties cooked together make a colorful and tasty combination seasoned with herbs such as dill, basil, thyme, mint, tarragon, marjoram, or oregano. The mild flavor of summer squash complements soups, stews, casseroles, and mixed vegetables. Immature summer squash is used as an attractive edible garnish or side dish. In addition, the flowers are edible.

Nutrient composition

Winter squash is high in vitamin A (betacarotene) and is a good source of potassium, fiber, and vitamin C.