Squash - Invite One Of The Three Sisters To Dinner

by Mary Harris

The native people of North America refer to squash as one of the three sisters of a long used and ingenious gardening method. On soil mounded for good drainage, squash is planted along with corn and beans.

Pumpkin patch beside a corn field (c) Steven Corton

The theory is that all three sister plants help each other. The tall strong corn stalksallow the bean and squash vines to climb towards the sun, the squash leaves shade the roots of the plants and the nutrients produced by all three enrich the soil to everyone's benefit.

Squash, in its many forms, grew in the Americas before any human beings lived here. It likely predated the corn and beans, too. Squash was unknown in Europe until afterChristopher Columbus' voyage in 1492, but quickly became a favourite in European gardens too. The proper name for this plant of the gourd family is 'cucurbita' but it is never used, rather the name squash has stuck. This word, originally askutasquash,came from the language of the native people of eastern North America and translated loosely to 'a green thing eaten raw'.

squash comes in many different colors, shapes and varieties (c) Studio Barcelona

Squash was very important to the early people on this continent.

Summer squash, such as zucchini (commonly called 'courgettes' in parts of Europe),pattypan and crookneck, can be picked for weeks starting in July. After that, thewinter squashes including acorn, butternut, buttercup and hubbard become ripe. These winter squashes are often the last garden vegetable to be harvested, often as late as November, and with their thick rind can be stored for months in cool conditions.

The first American Thanksgiving, held in 1621 to celebrate a good harvest, was centred around a feast of roast duck, corn, onions and squash. Squash is still featured today at both the Canadian and American Thanksgivings, if not as a hot vegetable side dish, then certainly in spicy, creamy pumpkin pie.

Roasted duck with a side of squash (c) Lesya Dolyuk

Squash is a fruit.

Yes, that's right - a fruit. In botanical terms, any seed- containing pod that forms after the flower dies, is a fruit. Even though we treat squash, cucumbers, tomatoes and peppers like vegetables, they are fruits strictly speaking. The seeds inside are a bonus. You could try saving them to plant in your own garden next summer, or perhaps roast them in the oven with salt, pepper, olive oil and perhaps curry, or even honey, to make a delicious and nutritious (source of protein, vitamin E, zinc and manganese) snack.

You bought a squash - now what?

The rind (skin) is quite tough to remove in its raw state, so I would recommend cooking the squash first. Oven roasting is perhaps the best method. With a heavy knife, carefully split the squash open to reveal the lemon yellow or bright orange interior and all the seeds. Scoop out the seeds, discard or save for other uses. Cut the squash into pieces about the size of the palm of your hand and place onto a baking tray. You can roast it 'as is' or baste with butter, salt and pepper, or even brown sugar. Cook the squash in the oven at 175 degrees for about 45 minutes or until you detect that it is soft by poking the flash with a knife. After that, it's up to you! You can serve the roasted pieces with your dinner, scoop the flesh out and mash it instead, create a wonderful rich soup, mix with other vegetables (turnip, carrot, parsnip), use as a filling for ravioli pasta, add to omelettes and frittatas  or casseroles.

Have you heard of spaghetti squash? Its stringy interior can be used in place of noodles for a very healthy meal!

Interesting - making spaghetti from squash (c) DarZel