Sasquash: When Gourds Attack
I knew there would be consequences, but I went ahead and planted seven squash seeds in my backyard. Then, a perfect storm of hot weather and monsoon rains resulted in plants as fast-growing and unruly as a teenage boy. So read on, friends, family and colleagues, since there may be a squash or two in your future.
One of the oldest crops, squash were likely used as containers 10,000 years ago in Mexico, due to their hard shells. Later, the innards became a staple of the Pre-Colombian diet, and eventually Native American tribes grew many varieties (depending on location) and ate them roasted or boiled. Settlers in New England were initially unimpressed with squash, but became fans during the long and harsh winters, baking them with honey, syrup and animal fat.
Squash are divided into two categories: summer and winter. The summer variety includes crookneck, zucchini, scallop and straightneck, and are high in vitamins A and C and niacin. Winter squash get their name from the fact that they can be stored through the winter, with species such as butternut, spaghetti, and all pumpkins. They contain vitamins A and C, iron and riboflavin.
Summer squash have thin, edible skins, and, due to their high water content, can be salted for 15 minutes and then blotted to avoid mushiness. It's best to sauté, stir fry, deep fry or grill them, although they can also be added to sauces or casseroles.
- Sautéed Baby Squash with Basil and Feta
- Fried Zucchini Coins
- Chocolate Chip Zucchini Bread
- Grilled Yellow Squash
- Baked Yellow Squash Louisiana
Winter squash must be boiled, roasted, simmered, slow-cooked, steamed or microwaved, and the skin should be removed before cooking or serving.
- Martha's method for Roasted Spaghetti Squash
- Squash Soup
- Southwestern Stuffed Acorn Squash
- Spaghetti Squash with Tomatoes, Basil and Parmesan
- Roasted Pumpkin-Apple Soup
- Farro Risotto with Butternut Squash
Squash: A Country Garden Cookbook (1994) by Regina Schrambling
The Veggie-Lover's Sriracha Cookbook: 50 Vegan Rooster Sauce Recipes That Pack a Punch (2013) by Randy Clemens
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