lynnescountrykitchen.net
All squash originated in the Americas and are members of the Cucurbitaceae, but further taxonomic division into squashes, gourds and pumpkins is very confusing. Types of squash with the same common name can be one of several species of Cucurbita.
SUMMER SQUASH - All summer squash are in the species Cucurbita pepo. The most popular type is zucchini (which entire cookbooks have been devoted to). But it is only one among several common types of summer squash, which vary mainly in shape and color. All are similar enough in flavor and texture to be interchangeable in recipes. Among these are chayote (also known as mirliton, vegetable pear and christophene), patty pan,(scallop and white bush) yellow straight neck, and yellow-crookneck.
WINTER SQUASH - Winter squash fruits can have many different shapes and colors, but all have a hard rind and store well. The flesh is fine-grained and is the best choice for cooking, baking, and 'pumpkin' pies. All types are harvested when the seed are mature.
A winter squash can be any one of three species of Cucurbita. C. pepo types, such as acorn squash, have hard, angular stems. The peduncle, or attachment of the stem to the fruit, flares strongly. Leaves are lobed. C. moschata types, such as butternut squash, have hard, smoothly grooved peduncles flaring at fruit. They also have angular stems but leaves are only slightly lobed. C. maxima types such as Hubbard, Marrow, Banana, Turban and Turks have a corky peduncle, fleshy round stem, and rounded, relatively non-lobed leaves.
PUMPKIN - Squash types with round, orange fruit are referred to as pumpkins and are mainly used today as Halloween decoration rather than for food. Fruits are harvested at full seed maturity, but generally do not store as well as the winter squash types. The flesh is generally a little too coarse and strong-flavored for eating so most 'pumpkin' pies are made from winter squash. In earlier times, pumpkins were extensively used as livestock feed.
As with winter squash, pumpkins are a diverse, taxonomically complicated group. Small, classical jack-o-lantern types such as Connecticut Field and Kentucky Field are C. pepo, while large pumpkins such as Atlantic Giant are C. maxima and should more correctly be called winter squash rather than pumpkins. Cushaw, Tennessee and Sweetpotato (the last is used for canning, but does not store well) types are Cucurbita mixta.
GOURDS - Gourds are grown for their hard outer shell or fiber rather than for food. Although there are a number of different species referred to as gourds, they are easily distinguished from each other, unlike pumpkins and squashes. The small, brightly colored and patterned ornamental gourds are all Cucurbita pepo. Gourds grown for the internal fiber and sold as 'vegetable sponges' are Luffa spp. Other gourds which have been important historically because of their use as dippers and containers are Lagenaria spp. (bottle gourd) or Ovifera spp. Most of these are currently grown as ornamentals or novelties.
CUTTING AND COOKING SQUASH
Cut squash such as Hubbard, Butternut and Acorn in half with a heavy-bladed knife, or hand saw. Scrape away the seeds and stringy portions.
FOR BAKING SQUASH - Arrange pieces, with skin side down, in a greased baking dish. Score the flesh with a knife and sprinkle with salt and pepper, if desired. Spread surface with butter and bake in a 375 to 400 degree oven until tender, about 45 minutes to 1 hour.
To bake squash a different way, place unseasoned pieces cut side down in a baking pan with an inch of water and cover with foil. Bake at 400 degrees until tender about 45 minutes to 1 hour.
To cook squash in pot of water, remove the peel from cut pieces with peeler or knife. Dice or slice squash. Cook in a small amount of boiling, salted water until just tender, about 4 to 5 minutes, depending on size; drain.
SEASONING AND SERVING
Baked squash can be served in its shell with butter, or you can season the cut pieces as they bake with butter and other flavorings, such as ground coriander, allspice, or nutmeg, and with sweeteners like brown sugar or maple syrup.
Unseasoned baked squash can be scooped out of the shell, mashed, and then seasoned. A delicious and quick way to prepare squash is to peel and dice it, then cook it in for a few minutes in a frying pan with a little butter and water.
Acorn Squash
Acorn Squash Rings
Acorn Squash with Apple Stuffing
Acorn Squash with Apples
Acorn Squash with Spiced Applesauce and Maple Drizzle
Acorn Squash with Spiced Pecan Butter
Aunt Fannie's Squash Casserole
Baked Acorn Squash 2
Baked Acorn Squash 3
Baked Acorn Squash 4
Baked Acorn Squash 5
Baked Apple-Stuffed Acorn Squash
Baked Brown Sugar Squash
Baked Squash
Baked Winter Squash
Butternut Squash Soufflé
Butternut Squash Soup
Butternut Squash with Raisins
Butter-Steamed Squash
Cajun Summer Squash
Candied Butternut Squash
Cheese-Topped Spaghetti Squash
Cheesy Squash Casserole
Cider Squash
Dilly Squash
French Squash Purée
Gingered Butternut Squash
Golden Squash Casserole
Gourmet Golden Squash
Grilled Stuffed Squash
Jicama and Crookneck Squash Au Gratin
Maple-Baked Squash
Maple Butternut Squash
Mashed Butternut Squash
Mom's Squash Casserole
Nutty Baked Squash
"Pasta" Squash
Patty Pan Fritters
Patty Pan Lasagna
Puréed Butternut Squash
Roasted Acorn Squash
Roasted Butternut Squash
Roasted Squash with Chestnuts and Pomegranate
Sautéed Summer Squash
Savory-Ricotta Squash Tart
Scalloped Hubbard Squash
Sherry Baked Acorn Squash
Shredded Yellow Squash
Shrimp and Patty Pan Squash in Parsley-Lemon Garlic Butter
Shrimp Alfredo with Spaghetti Squash
Sister's Squash Casserole
Slow Cooker Acorn Squash
Southern Spaghetti Squash
Spaghetti Squash
Spaghetti Squash Italiano
Spaghetti Squash Salad
Squash and Apple Bake
Squash and Cheese Casserole with Chiles
Squash Bisque
Squash Casserole
Squash Casserole 2
Squash Rings
Squash Rings 2
Squash with Bacon and Onion
Squash with Spiced Raisin Sauce
Stuffed Acorn Squash Delight
Stuffed Carnival Squash
Stuffed Pattypan Squash
Stuffed Pattypan Squash 2
Stuffed Squash