Squish, squash…let’s eat squash

Squash come in different shapes and colors. There are different ways to prepare squash. Squash is the name given to members of the genus Curcurbita in the cucurbit family (Curcurbitacae). This name is derived from the Massachusett Indian word askutaswuash, which means “eating raw.”

Although we are familiar with various popular names for squash, such as winter squash, summer spaghetti-squashsquash, vegetable marrow, and zucchini, they are all under the same botanical family of Curcurbitacae. Vegetable marrow is a British term used to describe the marrow/zucchini group of cultivars.

Another term used to describe squash is spaghetti squash (Curcurbita pepo). This squash is also known as the noodle squash. It is ochre in color, about 9 inches long, and weighs about 1.5 pounds. People call it spaghetti squash because it contains stringy fibres inside. Thus, these fibres look like spaghetti noodles. Their taste is bland.

Squash are excellent choices to eat during the winter months when fresh vegetables are more expensive, or in remote locations non-existent. We often think of squash when making a Thanksgiving dinner because that is often squash harvest time. Acorn squash are a delicious treat when cut in half and baked using a brown sugar, cinnamon, and butter as a topping. Hmmmm……. melts in your mouth!

Check these out!

Squash

The Compleat Squash

The Eckert Family Fall Cookbook

We welcome your respectful and on-topic comments and questions in this limited public forum. To find out more, please see Appropriate Use When Posting Content. Community-contributed content represents the views of the user, not those of St. Louis Public Library