Winter Squash
About Winter Squash - Cucurbita spp.
Cucurbita is the old Latin name for a gourd. The English name squash comes from the Narragansett Indian word askutasquash, which means “green-raw-unripe,” which was the way the Indians ate it.
Also called marrows or gourds, squashes are all part of a large family (over 805 species) of edible gourds that grow on vines. It is possible that what we now call summer squash was the very first food to be cultivated by American Indians as far back as 4000 to 9000 B.C. However, winter squash was not grown in the Americas until after European colonization, starting first in South America and coming north to New England in the early to mid 1800s.
Winter squashes differ from summer squashes in that they have hard, inedible, shell-like skin and fully developed seeds. They are also slower growing, months passing from the time they blossom until the time they are fully mature and ready to be harvested. Their dense, sweet flesh reflects a whole summer of accumulating energy from sun and soil. Our CSA harvest may include the following varieties:
Delicata: elongated, green and tan-striped, with tender yellow flesh that tastes like corn, butternut squash and sweet potato. Tender young delicata skins are edible once cooked. Best steamed or baked, they are not recommended for soups or baking into desserts.
Butternut: peanut-shaped with a large, round fleshy bottom that encloses the seeds and a cylindrical upper part that is solid flesh. The smooth hard skin is butterscotch colored and its flesh is deep orange, with a distinctive flavor that most people find delicious. Butternut squash may be cooked and pureed, steamed or baked, and is excellent in pies, cakes and cookies.
Buttercup (also called turban): hard, thin-skinned and dark bluish green with reddish-orange flecks and stripes. It has bright orange flesh that is tender and sweet and custard-smooth when steamed. When baked its denser and drier. Use it the same as butternut squash.
Festival (also called carnival): mild, aromatic, very slightly sweet with light orange flesh and some stringyness. Very colorful skin with colors ranging from cream to orange to green.
Spaghetti: See separate entry "About Spaghetti Squash" under the category "Winter Squash."
Pumpkin: See separate category for "Pumpkin."
Storage
Winter squash will store at room temperature for at least a month. Store for several months in a dry and cool (50 to 55 degrees F.) but not cold location.
Preparation Tips
Boil or steam 1 1/2-inch chunks for 15 to 20 minutes, or until tender. Peel either before or after cooking.
Mash cooked squash and serve hot topped with butter.
Puree cooked squash for soup or add chunks to soups or stews.
Substitute pureed butternut or buttercup squash for pumpkin in pies, cakes, cookies and puddings.
Bake squash by cutting in half lengthwise. Scoop out seeds and place cut side down on cookie sheet. Add a little water to prevent drying out. Bake at 350 degrees F. for 40 to 90 minutes, or until very tender, but not charred.
Add small amounts of squash to breads, muffins, cookies or pancake batter to add color, moisture and sweetness.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Winter squash is low in fat, cholesterol and sodium. It is an excellent source of vitamins A, C, K and B6, potassium and manganese.
(1 cup cubed winter squash, all varieties, baked, without salt)
Calories 76
Total Fat 1g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrate 18g
Dietary Fiber 6g
Sugars 7g
Protein 2g
Vitamin A 214% RDA
Vitamin C 33% RDA
Vitamin B6 17% RDA
Iron 5% RDA
Calcium 5% RDA
Potassium 26% RDA
Manganese 19% RDA
Source: www.nutritiondata.com.
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