History
What are Squash?
Common Varieties
How to peel a squash
How to clean squash seeds
Recipes

---

History

Pumpkins and squash are believed to have originated in the ancient Americas. Archeologists have determined that variations of squash and pumpkins were cultivated along river and creek banks along with sunflowers and beans. This took place long before the emergence of maize (corn). After maize was introduced, Native American farmers learned to grow squash with maize and beans using the “Three Sisters” tradition.

Pumpkins helped the Native Americans make it through long cold winters. They used the sweet flesh in numerous ways: roasted, baked, parched, boiled and dried. They ate the seeds and also used them as a medicine. Dried pumpkin could be stored and ground into flour. They even dried the shells and used them as bowls and containers to store grain, beans and seeds.

It is said that Columbus carried pumpkin seeds back with him to Europe. There they were used to feed pigs, but not as a human food source.

What are squash?

Squashes, pumpkins and gourds all belong to the same family as cucumbers, melons, marrows and courgettes – the Cucurbitaceae family. There are an amazing variety of sizes, shapes and colours, and although most are edible, some are used for decoration only, such as Jack O Lantern’s for Halloween.

Although we often refer to pumpkins separately to squash, they are actually a variety of squash. All squashes and pumpkins have a tough outer rind, with an inner cavity filled with hard seeds and sweet, rich, well-coloured flesh with a dense, nutty and earthy flavour.

While all vegetables contribute to a healthy balanced diet, squash are one of the best around. I am reluctant to use the term ‘super food’ that is often bandied about on health food sites, as there really is no such thing – that said, squash are packed with nutrients. Their orange colour means they are bursting with beta cerotene, which is something our body uses to make vitamin A. Rich in magnesium and potassium, they are touted to help reduce ‘bad’ cholesterol and controlling blood pressure. Their seeds are also packed with protein, so can play an important role in a vegetarian diet.

Common varieties

The UK seems to be a little further behind in the consumption of pumpkin and squash than other European countries, and far behind the US, probably because they are a little trickier to grow in our damper climate. That said, it is now fairly common to see Butternut in supermarkets all year round. Here are a few varieties that you should hopefully be able to track down in supermarkets or your local farmers market.

Butternut – An autumn squash that can be found in most stores year round. It is oblong, with a rounded bottom, and pale beige skin. A buttery flavour that can be used in sweet and savoury dishes

Acorn – A winter squash with deep green skin, sometimes with a splash of orange, that is deeply ridged making it difficult to peel so its best served baked and filled. Sweet and nutty flavour, with yellow-orange flesh

Coquina – A sweeter variation of the Butternut, with a slightly more orange hue to the skin. It is excellent roasted, mashed or used in a soup

Gem – A summer squash with a round shape and dark green skin. A small sweet squash, perfect roasted and sprinkled with a little cinnamon sugar

Pattypan – A summer squash, often bright yellow, is small and shallow around with a scalloped edge. Great roasted in its skin, then mixed with fillings before returning to its skin

Spaghetti – A winter squash in a long yellow shell. Cook whole as when the flesh is cooked it falls away in ribbons and can be a health substitute for spaghetti or noodles

Queen – Small and rounded, similar to pumpkin in shape, with a pale orange skin. It has a similar taste to butternut squash

Pumpkin – A winter squash, the culinary pumpkin is small and rounded, with an orange skin. With dark orange flesh, it is perfect in soups, mashed or even in desserts

Jack O Lantern – A large cousin of the pumpkin, with orange skin. It is edible, but usually not sold at its most tender, so really only good for making Halloween decorations

How to peel a squash

Smaller squash such as Acorn  and culinary pumpkins can just be halved and roasted in their skin. However, if you just need the flesh for roasting or a soup, it is best to peel away the tough skin first. For example, with a Butternut, I find the easiest way is to use a good Y shaped potato peeler and peel the skin away in one or two strokes, almost to the root and stalk ends. Using a sharp knife, carefully cut the root and stalk ends off, ensuring the knife is cutting through peeled flesh which will make it easier. The skin is not terribly thick, but is incredibly tough. Stand the peeled and trimmed squash on its bulbous end, and cut straight down cutting it in half. Scoop out the seeds and stringy pulp, then prepare the firm flesh as required.

How to clean squash seeds

You don’t want to throw away those seeds. Not only are they packed with protein, but they can be a delicious snack. They are however a little fiddly to clean. I find the easiest way is to start off putting the seeds and pulp in a sieve under running water. Pick out the largest bits of pulp and discard, and move the seeds around to loosen any pulp that is attached. I then place the seeds in a bowl of clean water. The remaining pulp will settle to the bottom and the seeds will float to the top. Prior to roasting, place your seeds on a baking tray lined with kitchen roll and leave for 24-48 hours to dry out. You can then brush off any stubborn tiny bits of remaining flesh.

Recipes

• Pumpkin Puree
• Pumpkin Pie
• Pumpkin Pie Fudge
• Spiced Pumpkin Layer Cake

Keep checking back this month for more squash recipes

[amazon template=iframe image&asin=B000IAZC4Q][amazon template=iframe image&asin=B00004OCIU]