Squash and Pumpkin
Varieties
Most varieties of squash are classified as being either summer squash or winter squash, depending on their storage life. Summer squash cannot be stored for very long, whereas winter squash will keep for a good part of the winter under adequate storage conditions. Today, most squashes and pumpkins are produced in China, Romania, Egypt, Argentina, Turkey, Italy, and Japan.
Summer Squash (zucchini, marrow, pattypan squash)
Summer squashes are picked when still very young, from 2-18 days after flowering. Both their skin and seeds are tender enough to be edible. These varieties are perishable and do not keep for very long. Although summer squashes that have reached maturity are still edible, they tend to be drier, with harder seeds and a thicker skin. The list of the different types of summer squash, and of winter squash for that matter, is quite impressive, and it is getting longer all the time as new hybrid varieties are developed.
Winter Squash (pumpkin)
Winter squashes are harvested when fully ripe. They vary in shape, size, colour, and flavour, depending on the variety. The orange-coloured flesh is drier, more fibrous, and much sweeter than that of summer squash, and it becomes creamy when cooked. Like melons, winter squashes have a hollow inner cavity containing hard, fully developed seeds; these seeds can be washed, dried, and roasted, either salted or plain, and make a delicious and nourishing snack. Pumpkin seeds are commonly used in this way. The thick, hard shell of winter squashes is inedible; difficult to pierce, it acts as effective protection for a storage period ranging between 30 and 180 days, depending on the variety.
Squashes have been consumed for over 10,000 years; the Indians cultivated them for their seeds at a time when they were not yet very fleshy. Over the centuries, improved varieties having more flesh and a fruitier taste were developed; these varieties were cultivated along with corn and bean crops by the Aztec, Incan, and Mayan peoples of Latin America.
Christopher Columbus was the first Westerner to discover these fruits, and cultivation began in Europe shortly after the discovery of America.
It is important to verify the condition of winter squash. If it is not ripe, the skin will be shiny and it will be rather flavourless: if the squash is too old, it will be slightly woolly looking and the flesh will be fibrous. Look for a squash that is firm and intact, heavy for its size, and with a dull-coloured skin, indicating that it was picked when fully ripe. It should still have a part of its stem, which slows down the loss of moisture. Avoid winter squashes that are cracked or that have brownish or soft spots.
Depending on the variety, winter squash will keep for a period ranging front one week to six months; it should be stored away from the light and should not be exposed to cold, which damages it, or to heat, which converts its starch too rapidly.
A temperature between 10-15ºC and a humidity of 60%, along with good ventilation, are recom¬mended. Leave on a portion of the stem, and remove all traces of soil. Refrigerate winter squash only if it has been cut or cooked. A cut piece of raw squash can be wrapped in plastic and stored for a day or two in the refrigerator, winter squash freezes well, especially in pureed form. It is more practical to freeze it in individual portions for use in recipes.
To disgorge the squash, cut it into slices and arrange them in a shallow dish; sprinkle uniformly with coarse salt and let sit for 20-30 minutes. Using a strainer, rinse the slices under cold running water. Pat them dry and proceed with the recipe.
Very ripe squash should be peeled and seeded, but because it is less water, it does not need to be disgorged, although it does require a longer cooking time. The less subtle flavour of ripe squash makes it more useful in soups and stews, or in pureed form.
Wash and peel winter squash, and scoop out the seeds and filaments with a spoon. Keep the seeds, which are excellent when dried. It is sometimes easier to peel winter squash if it is first halved or quartered. Whenever possible, cook the squash in its skin (this may be necessary when stuffing squash or if its skin is very hard).
Steaming is a highly recommended means of cooking squash. Simply cut the squash into halves, slices, or pieces, season with salt, and place on a steamer rack in a large saucepan. The cook¬ing time can vary from 15-40 minutes, depend¬ing on the size of the pieces.
To bake squash in the oven, cut the unpeeled squash in half (or in quarters if it is large), remove the seeds, put a little oil or butter in the cavity, add salt and pepper and season with nutmeg and cinnamon or any other seasoning: pour a little water, orange juice, or lemon juice in the cavity: place the squash in an baking dish with 2-5cm of water, and bake for 30-60 minutes or until tender.
Another method is to place a little brown sugar, honey, or maple syrup in the cavity, top it with cheese, and bake it au gratin. Squash can also be stuffed before being baked.
To cook squash in a microwave, cut it in half, remove the seeds, cover the squash with plastic wrap, leaving one corner open (or place it in a microwavable plastic bag), and cook on high power until tender, 10-15 minutes depending on the size.
To enhance the flavour of summer squashes, season them with spices or herbs: dill and mint are particularly well suited to squash. These varieties of squash can replace cucumbers in most recipes; since they are less flavourful, they produce a milder tasting dish.
Squash flowers are edible and never fail to add an original touch to a menu. Their delicate flavour adds aroma and visual appeal to soups. Fritters, crepes, omelettes, rice, seafood, and poultry. They are often quickly sauteed over high beat or stuffed and baked. The flowers should be picked when open to avoid finding a bee trapped inside.
Winter squashes are often added to soups, stews, and couscous, curries, and other similar dishes. Cooked and pureed, they are delicious in combination with pureed potatoes or used in soups. The also make a number of excellent desserts, including pies, cakes, muffins, cookies, puddings, souffles, and cream desserts. The rather bland flavour of winter squash can be enhanced through generous seasoning. Sweet potatoes can be replaced with winter squash in most recipes.
Summer Squash (zucchini, marrow, pattypan squash)
Summer squashes are picked when still very young, from 2-18 days after flowering. Both their skin and seeds are tender enough to be edible. These varieties are perishable and do not keep for very long. Although summer squashes that have reached maturity are still edible, they tend to be drier, with harder seeds and a thicker skin. The list of the different types of summer squash, and of winter squash for that matter, is quite impressive, and it is getting longer all the time as new hybrid varieties are developed.
Winter Squash (pumpkin)
Winter squashes are harvested when fully ripe. They vary in shape, size, colour, and flavour, depending on the variety. The orange-coloured flesh is drier, more fibrous, and much sweeter than that of summer squash, and it becomes creamy when cooked. Like melons, winter squashes have a hollow inner cavity containing hard, fully developed seeds; these seeds can be washed, dried, and roasted, either salted or plain, and make a delicious and nourishing snack. Pumpkin seeds are commonly used in this way. The thick, hard shell of winter squashes is inedible; difficult to pierce, it acts as effective protection for a storage period ranging between 30 and 180 days, depending on the variety.
History
The fruit of an annual garden plant belonging to the same family as the melon and cucumber and including may different varieties. Cultivated squashes are descended from wild squashes, which are believed to have originated in the region between Mexico and Guatemala, in Central America. Cultivation later spread from there to North and South America.Squashes have been consumed for over 10,000 years; the Indians cultivated them for their seeds at a time when they were not yet very fleshy. Over the centuries, improved varieties having more flesh and a fruitier taste were developed; these varieties were cultivated along with corn and bean crops by the Aztec, Incan, and Mayan peoples of Latin America.
Christopher Columbus was the first Westerner to discover these fruits, and cultivation began in Europe shortly after the discovery of America.
Nutritional Value
Cooked winter squashes contain more carbohydrates than summer squash, making them higher in calories. They are an excellent source of potassium and vitamin A; they also contain vitamin C, folic acid, pantothenic acid, and copper.Buying
When choosing summer squash, look for firm, undamaged specimens with a gloss skin that is free of cracks and blemishes. Dull-coloured squashes lack freshness, while those with spots have been damaged by exposure to cold. Overly large specimens tend to be fibrous and bitter, while too-small ones lack flavour.It is important to verify the condition of winter squash. If it is not ripe, the skin will be shiny and it will be rather flavourless: if the squash is too old, it will be slightly woolly looking and the flesh will be fibrous. Look for a squash that is firm and intact, heavy for its size, and with a dull-coloured skin, indicating that it was picked when fully ripe. It should still have a part of its stem, which slows down the loss of moisture. Avoid winter squashes that are cracked or that have brownish or soft spots.
Storage
Summer squashes are easily damaged and should be handled with care. Place them in a perforated plastic bag in the refrigerator, where they-will keep for about a week, wash them just before using them. Summer squash can be frozen, but this results in a softer flesh. Cut it into slices and blanch it for two minutes before freezing. Once frozen, summer squash will keep for 3-4 months.Depending on the variety, winter squash will keep for a period ranging front one week to six months; it should be stored away from the light and should not be exposed to cold, which damages it, or to heat, which converts its starch too rapidly.
A temperature between 10-15ºC and a humidity of 60%, along with good ventilation, are recom¬mended. Leave on a portion of the stem, and remove all traces of soil. Refrigerate winter squash only if it has been cut or cooked. A cut piece of raw squash can be wrapped in plastic and stored for a day or two in the refrigerator, winter squash freezes well, especially in pureed form. It is more practical to freeze it in individual portions for use in recipes.
Preparing
To prepare summer squash, wash it and cut off both ends. It can be used whole grated, halved, or cut into cubes, strips, or slices. It can also be stuffed by cutting it in half length wise and scooping out some of the flesh. Because of its high water content, squash is often disgorged; although not essential, disgorging may be necessary if there is a possibility that the squash will make the dish to which it is being added too watery.To disgorge the squash, cut it into slices and arrange them in a shallow dish; sprinkle uniformly with coarse salt and let sit for 20-30 minutes. Using a strainer, rinse the slices under cold running water. Pat them dry and proceed with the recipe.
Very ripe squash should be peeled and seeded, but because it is less water, it does not need to be disgorged, although it does require a longer cooking time. The less subtle flavour of ripe squash makes it more useful in soups and stews, or in pureed form.
Wash and peel winter squash, and scoop out the seeds and filaments with a spoon. Keep the seeds, which are excellent when dried. It is sometimes easier to peel winter squash if it is first halved or quartered. Whenever possible, cook the squash in its skin (this may be necessary when stuffing squash or if its skin is very hard).
Cooking
Squashes can be boiled, steamed, baked, microwaved, or cooked in the pressure¬ cooker. Boiling is not the best method of cooking squashes, as it tends to detract from their flavour and to make them very watery. Cut the squash into 10-15mm cubes, use very little water, and cook for 10-15 minutes or until tender. It is also possible to boil squash whole and unpeeled. Poke a few holes in the squash with a fork, cover with water, and boil for about an hour.Steaming is a highly recommended means of cooking squash. Simply cut the squash into halves, slices, or pieces, season with salt, and place on a steamer rack in a large saucepan. The cook¬ing time can vary from 15-40 minutes, depend¬ing on the size of the pieces.
To bake squash in the oven, cut the unpeeled squash in half (or in quarters if it is large), remove the seeds, put a little oil or butter in the cavity, add salt and pepper and season with nutmeg and cinnamon or any other seasoning: pour a little water, orange juice, or lemon juice in the cavity: place the squash in an baking dish with 2-5cm of water, and bake for 30-60 minutes or until tender.
Another method is to place a little brown sugar, honey, or maple syrup in the cavity, top it with cheese, and bake it au gratin. Squash can also be stuffed before being baked.
To cook squash in a microwave, cut it in half, remove the seeds, cover the squash with plastic wrap, leaving one corner open (or place it in a microwavable plastic bag), and cook on high power until tender, 10-15 minutes depending on the size.
Using
Summer squash can be eaten raw or cooked. Raw squash is good on its own or served with a dip; it can also be added to appetizers, salads, or sandwiches, and is good marinated. Great crepes can be made by grating raw squash and mixing it with eggs, flour, and seasonings. Squash is delicious cooked in its juice with garlic, onions, and tomatoes. Squash is often stuffed and baked, gratineed, braised, fried in batter or bread crumbs, or roasted. It is also added to soups, stews, quiches, and omelettes. Zucchini is one of the basic ingredients in ratatouille.To enhance the flavour of summer squashes, season them with spices or herbs: dill and mint are particularly well suited to squash. These varieties of squash can replace cucumbers in most recipes; since they are less flavourful, they produce a milder tasting dish.
Squash flowers are edible and never fail to add an original touch to a menu. Their delicate flavour adds aroma and visual appeal to soups. Fritters, crepes, omelettes, rice, seafood, and poultry. They are often quickly sauteed over high beat or stuffed and baked. The flowers should be picked when open to avoid finding a bee trapped inside.
Winter squashes are often added to soups, stews, and couscous, curries, and other similar dishes. Cooked and pureed, they are delicious in combination with pureed potatoes or used in soups. The also make a number of excellent desserts, including pies, cakes, muffins, cookies, puddings, souffles, and cream desserts. The rather bland flavour of winter squash can be enhanced through generous seasoning. Sweet potatoes can be replaced with winter squash in most recipes.
First Principles Cookbook