Winter Squash
People have been eating squash for over 10,000
years. Natives grew squashes mainly for their seeds and, as they
contained little flesh, squashes were hollowed out and used as
cooking utensils, musical instruments and sometimes as a gourd
(flask) to carry beverages.
The squash originated in America. Christopher Columbus brought
squash back to Europe from the New World, and like other Native
American foods, their cultivation was introduced throughout the
world by Portuguese and Spanish explorers. Today, the largest
commercial producers of squash include China, Japan, Romania,
Turkey, Italy, Egypt, and Argentina
There is an impressive number of winter squash varieties.Unlike summer squash, the winter squash is picked when fully ripened. Winter squash come in different colours, sizes, shapes, and flavour.
The flesh of winter squash varies from yellow to deep orange and is drier, more fibrous and much sweeter than summer squash. When cooked it becomes delightfully tender. The thick, tough skin of the winter squash is inedible.
The following is a brief description of certain
varieties of winter squash.
Buttercup squash
There are two categories of Buttercup squash, distinguishable by
their shape; one is shaped like a parachute, the other is rounder,
more like a crown. The skin, at times very hard, is thick and
smooth, and can be green or orange.
The Buttercup weighs about 1 kilo and is best eaten within two
months after harvesting. The flesh of the Buttercup is dense and
non fibrous; it is orange, velvety smooth and sweet.
Pumpkin
The pumpkin and the European winter squash (potiron) are often
mistaken for one another. The pumpkin is the orange squash used in
North America to decorate homes at Halloween whereas the European
winter squash (potiron) is similar except that its colour can vary
from green to orange and its stalk is spongier and more tender than
the pumpkin’s.
What differentiates the pumpkin and the European winter squash
(potiron) from other winter squashes is the thickness and more
pronounced flavour of their flesh. In fact, their culinary
qualities are just beginning to become known and appreciated.
Hubbard squash
The Hubbard squash is large, oval or round, very hard and
bumpy. There are many varieties with colours varying from dark
green to orange-red to blue-grey. The flesh of the Hubbard is dry
and thick, not as sweet and sometimes less orange than other winter
squashes. The green Hubbard squash weighs about 5 kilos.
Butternut squash
The Butternut squash is shaped like a large pear with
smooth skin and a slightly orange cream colour. Green skin is an
indication that the squash is not ripe. The Butternut squash is
best when it measures 20 to 30cm long and 10cm wide. The flesh of
the Butternut is slightly sweet and a very deep orange, which
indicates high carotene content.
Acorn squash
The Acorn squash gets its name from its acorn-like shape. Its skin
is smooth, hard, dark green with orange tinges when it is ripe.
This skin has deep ridges making it difficult to peel. The Acorn
squash is best when it measures 12cm in height and 15 to 20cm
across. The flesh of the Acorn squash is orange yellow, delicate,
slightly fibrous and tastes of hazelnut and pepper.
To facilitate peeling, the Acorn squash should be cooked first. Cut
the squash in two or in four, remove the seeds and filaments, and
steam, boil or bake. The skin will then be easy to remove.
- Winter squashes must be firm and intact, free of blemishes or cracks.
- Choose a squash that feels heavy for its size with skin that is not shiny, a sign that it was harvested at maturity.
- Squashes that are too big are more fibrous; squashes that are too small have little flavour.
- Certain squashes have very tough skin that is easier to peel once cooked.
- Once cooked, squash can be pan-fried in olive oil with onions and garlic.
- It can also be added to risotto, served au gratin or with a béchamel sauce.
- It can be pureed with herbs or mixed with hard boiled eggs and cheese.
- The flesh can be diced and added to soups, stews, couscous and curries.
- Purée, it can be served as is or mixed into mashed potatoes as a side dish.
- Winter squashes are an excellent substitute to sweet potatoes.
- Purée, squash can be used to prepare muffins and cakes.
- Squash and cheddar scones are an excellent breakfast alternative.
The easiest ways to cook squash are steaming, oven-baking and microwaving. To retain maximum flavour, do not overcook squash.
Cooking in the microwave oven
- Cut the squash in two or in four depending on size and remove seeds.
- Cover with plastic wrap making sure to lift one of the corners or place in a microwave plastic bag.
- Cook at maximum intensity for 10 to 15 minutes, until tender.
- To test doneness, insert the blade of a knife into the flesh as you would with potatoes.
Cooking on the stovetop
- Cut the squash in two or in four depending on size and remove the seeds.
- Peel or wait until it is cooked to remove the skin.
- Immerse in boiling water and cook for 10 to 20 minutes, until tender.
- To test doneness, insert the blade of a knife into the flesh as you would with potatoes.
Oven-baking
- Cut the squash in two or four depending on size and remove the seeds.
- Baste with a little butter or oil, add salt and pepper, and sprinkle with nutmeg.
- A little maple syrup or brown sugar adds a lot of flavour.
- Cook in a 180º C (350º F) oven for 30 to 60 minutes depending on the size of the pieces and the variety of squash.
- To test doneness, insert the blade of a knife into the flesh as you would with potatoes.
Different varieties of winter squashes are available year-round in the produce section of your local METRO supermarket.
Winter squashes are fibre-rich, an excellent source of potassium and vitamins A, B and C. The deeper orange the colour of the flesh, the more vitamin A (carotene) it contains.
- Do not refrigerate winter squashes unless they are cooked or cut.
- Squash flesh can also be frozen. To freeze in sections, simply blanch the pieces for one minute, cool immediately and place in freezer bags.
- Squash that is cooked for 15 to 20 minutes and puréed can be frozen for up to 12 months.
- Winter squashes must be firm, intact, and free of blemishes and cracks.
To find out more about winter squashes, click on: