If facts are to be believed, then squashes were originally produced in Mesopotamia about 8000 to 10000 years ago. Squashes types generally refer to five species of the cucurbita genre that are C. moschata (butternut squash), C. maxima (hubbard squash, buttercup squash, some varieties of prize pumpkins, such as Big Max), C. ficifolia, C. pepo (most pumpkins, acorn squash, summer squash, zucchini) and C. argytosperma (cushaw squash).
The types of squashes is basically divided into two broad types based on its durability and longevity, namely – summer squashes and Winter squashes.
Also known as autumn squashes, these fruits are harvested on attaining full maturity. They have a hardy and thick outer cover which along with the low moisture content of the fruit, help it to have a longer shelf life and better durability. Winter squashes include:
With a moist, fleshy, fibrous yellow orangey interior and a ribbed, dark green orangey hard but edible rind, this squash justifies its name with its small, acorn like structure and is the most commonly available squash throughout the year.
This bell shaped, long footed, thin skinned, butterscotch coloured squash with a creamy, dense interior is one of the most liked variety of winter squashes and has the highest content of vitamin A and C as compared to other squashes.
Hubbard Squash is the largest winter variety of squash which has an orange to dark grey coloured hard skin and a sweet and savoury yellow coloured flesh inside. It is sugary in nature and is ideal for pie filling and purees.
A bright orange tinted skin and a light orange, dense, mellow sweet flesh, this tasty and healthy squash weighs from 2 to 8 pounds and is used to make pie fillings, ketchups etc.
This is an oval, yellow colored, stringy fleshed, mild tasting squash. The flesh when cooked separates into spaghetti looking strands and hence justifies the name of this squash.
These squashes are harvested immaturely, are smaller in size, thin and tender skinned and should be eaten soon after harvest as they are not durable in nature. These squashes have higher water content and hence have a shorter shelf life. Some summer squashes are:
Zucchini or courgette is a light or dark green coloured, highly nutritional squash which is treated as a vegetable and is an ingredient in many savoury dishes.
Patty pan Squash or yellow squash is a small, circular and shallow shaped squash with scalloped or curved edges and a green, white or yellow coloured covering. It is a storehouse of essential vitamins and minerals that render numerous health benefits when consumed.
Delicata squash, Bohemian squash ,peanut squash or sweet potato squash, this oblong variety of squash with its lemon tinted and green orangey streaked, edible outer cover and soft, creamy and sweet potato tasting inner pulp, make it an ideal choice for stuffing and roasting. This belongs to the family of summer squash but some consider it to be winter squash.
This squash has a ‘crooked neck’ or a curved stem end and a yellow skin and flesh. This is one of the most popular summer squash.
A one foot long, pale green coloured, heirloom plant from Liguria, also known as zuchetta, has greater pest resistant property compared to other squash. It is slower in growth than other squashes but remains popular in Italy and abroad.
So which is your favourite one? Shoot us a comment!