Squashes are fruits of various members of the cucurbita family, which are classified into summer squash and winter squash. Every part of the squash plant can be eaten, including its leaves and tender shoots, which can be cooked into omelets or soups. Squashes are easy to grow, and most varieties are prolific producers. Your garden size may determine which squash to grow. Bush squashes require smaller space than vine varieties.
Winter squashes come in round and elongated, scalloped and pear-like shapes with thick skin and flesh colors ranging from golden yellow to brilliant orange. Most winter squashes are vine-type plants which fruits are harvested when ripen. They take longer to ripe (about 3 months or more) than summer squashes and are best harvested once the cool climate of the fall sets in. They can be kept for months in a cool basement, hence the name “winter” squashes. When eaten, the skin should be peeled off.
Summer squashes produce thin-skinned fruits. They do not last long after ripen. They are normally eaten without peeling off their skins.
squash man
It is impossible to describe each type of squash as they are easily bred among family members, resulting in a wide range of new varieties. Listed below are varieties considered to be the “pure breds” of squash.
Winter squashes:
- Acorn
- Butternut
- Buttercup
- Hubbard, Blue Hubbard, Golden Hubbard
- Spaghetti Squash
- Cushaw
Summer squashes:
- Zucchini
- Crookneck Summer Squash
- Straight-neck Summer Squash
Most summer squashes require 45 – 50 days to mature, while winter squashes require 70 – 110 days or even more. The larger the fruits are, the longer it takes to mature.
When choosing squashes, pick the ones heavy for their size and have hard, deep-colored skin without blemishes.
To store winter squashes, place them on top of thick pads of newspapers in a cool, dry, well-ventilated room, preferably between 40OF and 50OF. Check them on a regular basis to keep out the rotten ones and use them within three to six months, depending on the variety.
If you want to refrigerate winter squashes, tightly wrap them first before putting them into refrigerator. Store them up to maximum five days.
Once a squash is cooked its flesh can be stored frozen until needed. Each variety is excellent for pureeing, roasting and baking. Once squash is mashed for cooking, it can be used in soups, main dishes, vegetable side dishes, breads, muffins, custards and pies.
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