A Shopper's Guide To Squash
Hard shelled squash comes in dozens of varieties, and more are being introduced all the time. You will always know what you are getting if you learn the three species to which each market variety belongs.
How Do You Tell Squash Apart?
It's Easy, You tell them apart by their stems
| Cucubita Maxima: |
|---|
| A thick round stem. These have the sweetest taste and smoothest texture. They are perfect for pies. The flesh has a deep, rather than bright color. Flavor improves up to three months after harvest. |
| Pepe: |
| A 5 sided stem that expands gradually toward the fruit. The flesh is pale. It is best eaten when harvested as the nutty flavor fades fast. |
| Moschatas: |
| A thin vaguely 5 sided stem that expands dramatically at the base of the fruit. Flesh is thick and bright. Less sweet than other species and smooth textured. Excellent for soups and stews. |
Squash are rich in flavor and health benefits. As their orange color indicates they are loaded with beta carotene, a source of vitamin A. They are also packed with vitamin C and potassium and are an excellent source of fiber and carbohydrates.
| A few varieties to look for | Spaghetti | Sweet Dumpling | Delicata |
|---|---|---|---|
| Acorn | Butternut | Buttercup | |
| Australian Blue & Red | Kabocha | Hubbard | |
| Banana | Turk Turban | Sugarloaf |
Preparation Of Squash
Though squash are often steamed or boiled they retain more flavor when they are baked.
Pierce a whole squash like you would a potato. Bake until done (a 3 lb squash takes about 1 hour at 375 degree). Remove seeds and scrape out flesh to prepare.
Squash can be microwaved also. This method often makes the flesh softer and easier to cut. Again pierce the skin, and microwave about 10 minutes per pound. Let stand 5 minutes after removing from oven
