I get questions all the time about what to do with squash, what
types of squash are available to us Texans, and just how many varieties are
there out there. Well, according to Wikipedia, there are 34 different types of
squash that are grown in North America. Each of these falls into one of four categories and because of shipping abilities, all can be available to us right here in the Lone Star State; Cucurbita maxima, which includes the Hubbard and
Turban Squash,
Cucurbita argyrosperma that includes
various pumpkin and gourd varieties,
Cucurbita moschata which includes butternut
squash and fairy tale pumpkins
and finally Cucurbita Pepino which has
the familiar Acorn, and Calabaza varieties.
All winter squash is
actually grown in the summer and is ripe when the outside skin is hard and
tough to break open. Peak picking season are the months of September and October
and because the outer skin is harder to penetrate, these squash can last longer and
thus be used during the dreary, less than fruitful months of winter for a nutritious
way to get vitamins and minerals that we all need to have healthy bodies and
immune systems.
Squash can be used in making soups, stews and vegetarian chili
as well as stuffed with sausage and fruit for baking. The common pumpkin can be
made into the aforementioned as well as the familiar Thanksgiving pie; one just
needs the know-how and adventurous spirit to try cooking these fruits.
Whether you are roasting, baking, boiling, stuffing, or stewing
a squash, there is a safe way to cut it open and reveal the flesh and mature
seeds. I personally, place the squash on top of bundled up cup towels for
stability and take up a cleaver and a mallet; placing the cleaver in the center
of the squash, sharp side down, and gently use the mallet to tap the cleaver
into the flesh, splitting it open. Gently scoop out the seeds and then cook.
Roasting a squash is the MOST common and easiest way to cook it. Preheat your oven to 425-475 degrees. Cleave open the squash, scoop out seeds. Spread coconut or olive oil all over the squash and place flesh side down on a cookie sheet or baking pan and roast in the oven for 30-40 minutes or until a fork pierced into the skin goes in and comes out smoothly. Season accordingly and use flesh however desired.
As always, thanks for reading and remember that you can
visit us anytime at 500 S. Austin Ave Bldg 2, Georgetown, Texas, any time, any
day from 8am-8pm! Lastly, don’t forget about our calendar of events, as we will be having more and more of them as
the year comes to a close!
