Which Squash

Which Squash?

 By Kristina Arnold, owner of Cocina del Mundo (the world’s kitchen) www.cocinadelmundospices.com

Squash might be the most confusing vegetables to new cooks.  Squash is a member of the gourd family and is a native to Mexico and South America.  There is evidence of squash being eaten as far back as 2,000 years ago.

Squash are separated into two categories summer and winter squash.  Summer squash are available summer to early fall and must be refrigerated to keep fresh. Summer squash have edible skins with soft seeds, and require little or no cooking.  Winter squash have hard outer shells and seeds.  Winter squash has yellow to orange firm pulp and requires longer cooking time.  Winter squash are available fall through winter, and are stored in a cool, dark place for a month or more.

Summer Squash

The summer squash used most often is called gooseneck squash, which is yellow in color and can be found year round at the grocery store.  Gooseneck, yellow zucchini, and zucchini are the most common varieties.  Eating summer squash takes little to no cooking; add olive oil or butter, lightly sauté or baked with a touch of salt, and pepper.  The best herbs and spices to add are garlic, onion, bell pepper, basil, oregano, lemon, lime, orange, chives, rosemary, thyme, and parsley.

Winter squash

Winter squash tends to have more varieties and are available late summer through winter.  The terminology refers to vegetables which could keep until December if keep in a root cellar, from a time when refrigeration was less common.  Winter squash comes is shapes round or elongated, with flesh that is firm, and takes longer for the vegetable to mature.  Although pumpkin is considered a squash don’t eat the holiday/French ornamental variety because they are tough and have little to no flavor.  Many other types are much more flavor and can be used in casseroles, stews, quick breads, in egg dishes, or in custards.  To cook winter squash cut in half to remove seeds and stringy pulp.  Then you can bake, steam, boil, or sauté the squash.  Acorn and butternut squash are baked and served in the shell.  The most common recipe from most farmer’s is baking squash with butter, salt, pepper, and brown sugar. 

Acorn squash is shaped like an acorn, deep green in color, and has large ribs running down the length of the shell.

Butternut squash is shaped like a vase, beige in color, and has deep orange flesh which is similar to sweet potatoes.

Amber cup and autumn cup are relatives of the butternut squash but are shaped more like pumpkins.  The amber cup is bright orange, is sweet in flavor, and looks like a small pumpkin.  Autumn cup is dark green with light yellow flesh that is very rich in flavor.

Buttercup squash are a member of the turban shaped squash.  The flesh is creamy orange and has a sweeter flavor which can be steamed, simmered, mashed, or pureed.  Buttercup can replace sweet potatoes in most recipes.

Carnival squash are similar in shape to acorn squash but the coloring is cream/deep green/yellow in vertical stripes down the length of the squash.  Carnival squash are best when steamed and combined with butter and fresh herbs including parsley, sage, thyme, and cilantro.

Fairytale pumpkin is flattened with large russet ribs and matures later in the season.  This pumpkin is perfect for decorating or baking for its dark sweet flesh.

Spaghetti squash is shaped like a small oval watermelon with light yellow skin and creamy flesh.  When cooked the flesh separates into strands and looks like spaghetti.  After removing the seeds bake or boil squash.  After the squash is cooked use a fork to rake out the squash in strands and serve as you would spaghetti.  For simple spaghetti squash add butter, dried oregano, salt and pepper.  Sprinkle with parmesan and/or eat with diced tomatoes.

Turban Squash is odd shaped with a bulb-like cap at the blossom end.  The cap resembles a turban with a swirled variegated shell.  The flesh tastes like buttercup squash but is most commonly used as decoration.

Butternut Squash Casserole

1 butternut squash

1 cup sugar

1 ½ cups milk

1 tsp. vanilla extract

1/4  tsp. salt

2 T. flour

3 eggs

¼ cup melted margarine or butter

Topping: crushed vanilla wafer and brown sugar

Preheat oven to 425° F.  Put butternut squash in microwave and cook 3 minutes.  Cut in half, remove seeds and cube the flesh.  Cook for 15 minutes in stock pot with water, drain and mash.  In 9x13 casserole dish combine squash, sugar, milk, vanilla, salt, flour, eggs, and margarine.  Bake in oven for 45 minutes.  Top with vanilla wafers and brown sugar.

Sweet Potato/Pumpkin Raviolis

1 cup canned pumpkin or drained sweet potato

½ cup parmesan

1 package wonton wrappers

1 egg white

10 chopped fresh sage leaves

1 ½ sticks unsalted butter-melted

¼ cup white (or yellow) cornmeal

½ tsp. ground cinnamon

Nutmeg for garnish

Pinch of salt

Optional: 1 cup sour cream, ½ cup softened cream cheese, 1 tsp. brown sugar, and chopped green onion.

In bowl mix pumpkin or sweet potato with ¼ cup parmesan with cinnamon, salt, and ½ sage leaves.  Set out baking sheet and dust with cornmeal.  Whip egg white with 1 tsp. water.  On each wonton wrapper; brush with egg and then a small spoonful of filling.  Top with another single wonton wrapper, pressing down the edges around the filling.  Place raviolis on dusted baking sheet.  Refrigerate for 20-30 minutes. 

Stir together optional ingredients and set aside.

Cook raviolis in boiling water for 2-3 minutes, they float when they are done.  Drain ravioli.  Plate ravioli, top with sage, and pour melted butter over them.  Garnish with nutmeg and extra parmesan.  Place (optional) dollop of sour cream mixture in the center of plate.