Squashes

About

One of several type of vegetable native to Mexico that is used in cooking or for decoration.

Information

Other names: danish, hubberton, yellow crookneck, delicata, butternut, zucchini

Translations: Kabači, Moliūgai, Dovleceii, Tikvica, Dynie, Pompoenen, Saft, Abóboras, Тыкв, Κολοκύθες, يسحق, Tykve, 南瓜, Carbasses, Tekvice, Zucche, מועך, Squash, Скуасхес, カボチャ, Courges, Kürbisse, Græskar, Calabazas, Гарбузів, Kurpitsat

Physical Description

Squashes generally refer to four species of the genus Cucurbita native to Mexico and Central America, also called marrows depending on variety or the nationality of the speaker. These species include C. maxima (hubbard squash, buttercup squash), C. mixta (cushaw squash), C. moschata (butternut squash), and C. pepo (most pumpkins, acorn squash, summer squash, zucchini).[1] In North America, squash is loosely grouped into summer squash or winter squash, depending on whether they are harvested as immature vegetables (summer squash) or mature vegetables (autumn squash or winter squash). Gourds are from the same family as squashes. Well known types of squash include the pumpkin and zucchini. Giant squash are derived from Cucurbita maxima and are routinely grown to weights nearing those of giant pumpkins.

Colors: yellow

Tasting Notes

Flavors: sweet,savory

Mouthfeel: Wet

Food complements: Tomatoes, Garlic, Parmesan

Wine complements: Red wine, White wine

Beverage complements: Tea, Brandy, Lemonade, Rum, Milk, Coconut milk

Selecting and Buying

Choosing: The term "summer" and "winter" for squash are only based on current usage, not on actuality. "Summer" types are on the market all winter; and "winter" types are on the markets in the late summer and fall, as well as winter. Thus, the terms "summer" and "winter" are deceptive and confusing. This terminology was never meant to confuse - it just dates back to a time when the seasons were more crucial to man's survival than they are now. "Good keepers" became known as winter vegetables if they would "keep" until December.

Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash (3 months or more) and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name "winter" squash.

Stay away from pumpkins, whether they're the classic field type or the original French variety. Carve them, but don't eat them: they're tough and bland

Preparation and Use

The term "summer" and "winter" for squash are only based on current usage, not on actuality. "Summer" types are on the market all winter; and "winter" types are on the markets in the late summer and fall, as well as winter. Thus, the terms "summer" and "winter" are deceptive and confusing. This terminology was never meant to confuse - it just dates back to a time when the seasons were more crucial to man's survival than they are now. "Good keepers" became known as winter vegetables if they would "keep" until December.

Stay away from pumpkins, whether they're the classic field type or the original French variety. Carve them, but don't eat them: they're tough and bland

Social/Political

History: Archaeological evidence suggests that squash may have been first cultivated in Mesoamerica some 8,000 to 10,000 years ago,but may have been independently cultivated elsewhere, albeit later.Squash was one of the "Three Sisters" planted by Native Americans. The Three Sisters were the three main indigenous plants used for agriculture: maize (corn), beans, and squash. These were usually planted together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided ground cover to limit weeds. Weeds are often detrimental to the growing conditions of the squash. The beans provided nitrogen fixing for all three crops.