Winter Squash: Its History, Uses, and Culture

By Melody Rose (melody) October 23, 2007

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As summer fades into fall, the days get shorter, and the bright flowers in our gardens start to fade. Many of us start looking for a cheerful pick-me-up to add some color to the tired landscape. That’s when the straw bales, bright mums, colorful pumpkins, and squashes start to dot the neighborhood front lawns.These decorations are plentiful and cheap here in this area, and many people use them in attractive, clever arrangements. Little do they know that they are decorating with an ancient, healthful food, used long before Columbus or the Conquistadors set foot upon this continent.

The hard-shelled squash species are uniquely American. The earliest natives revered them, and gave them the honor of being one of the Three Sisters. Beans and corn completed the trio, and without those foods for sustenance, many ancient peoples would have ceased to exist.

The Three Sisters were vital to many civilizations. The corn and the beans made a complete protein, the squash supplied beta carotene, Omega 3's and Potassium. Whole communities could survive on these alone if game and other foods were scarce. They were also one of the first Companion Plantings, each contributing to the growth and well-being of the others. The corn supplied support for the beans to climb on, and shade for the squash plants during the heat of the day. The squash plants large leaves shaded the ground, prevented weeds, and deterred hungry wildlife that didn’t like to walk through the fuzzy vines. The beans fixed nitrogen in the soil to feed the corn and the squash.

The European conquerors carried the squash back across the Atlantic, and many varieties were created around the Mediterranean Basin. Winter squash never caught on in the more northern parts of Europe though, as the climate was too cool, and the season did not last long enough to properly grow them. France and Spain are two European countries which have embraced the squash, and raised its cultivation to an art form with many unique varieties springing from that area. Wonderful varieties have been developed in Australia also, as the climate there is quite hospitable to raising winter squash.

Most people ask what the difference between a winter squash and a pumpkin is. A pumpkin is just another hard-shelled winter squash. And what makes a winter squash different from a summer squash you ask? It’s simply in the time of year which they are eaten. The early American settlers gave them those designations. Summer squash are soft-skinned vegetables which grew quickly, and were eaten soon after harvest. Winter squash grew the thick, hard rinds that made them suitable for storing through the long winters when fresh vegetables were a precious commodity.

Winter squash comes in many shapes, sizes, textures and flavors. Chances are, there will be one variety out there that will suit your family.

Here are a few popular ones.

The Waltham Butternut is a lovely smooth-skinned squash with a meaty texture. It is prolific and easy to grow. It keeps well in a cool, dark storage area, and it’s small enough that 1 squash will feed an average family, with maybe just a little left over.

The Blue Hubbard is a huge, heavy squash that requires more than just a paring knife to open it. The thick rind needs a small hatchet or saw to cut it open, but it will keep well into spring with nothing much more than a dry, cool spot. Not for the ‘Squash Novice’ as it occasionally will reach over 30 pounds, and 1 squash feeds a small army. The flesh is smooth and not stringy, somewhat on the dry side, but quite pleasing.

Carnival is a variety of Acorn Squash found in many supermarkets, and is a great selection for a two person meal. Use the squash as the main meal instead of meat, stuffing the halves with a seasoned rice mixture. Each person being served their own personal, edible bowl. For a simple side dish, simply drizzle with butter and brown sugar before baking.

Plant winter squash after all danger of frost is passed and the ground has warmed. Site your squash bed in an area that gets 6 to 8 hours of sun each day. It is customary to plant them in raised ‘hills’. This keeps the roots warmer and drier than planting in furrows. Winter squash prefer well drained soil that isn’t constantly wet, although they do like lots of water to produce the fruits.

Make sure you give your squash vines plenty of room, they can spread and cover an area more than ten feet square. There are varieties with semi-vining qualities that are shorter, and some of the minis are available in bush varieties though.

Winter squash have a few pests that must be watched for. Squash Vine Borers are reddish colored moths that lay their eggs at the base of the plants, and the larvae bore inside the stems to destroy the vines. Wrapping the base of the vines in foil or applying an approved insecticide to the base of the vines will help control them. Do not spray the leaves or the flowers, as you can be killing the bees that are necessary to pollination.

Squash bugs are a sucking insect that form colonies. They will suck the juices from the leaves and fruit. It’s best to hunt their orange eggs laid on the undersides of leaves and mash them. Squash Bugs are difficult to get rid of once they become adults.

Winter Squash varieties are diverse, and have a history that has outlived whole civilizations. They are nutritious, and can be stored for long periods of time. Preparation is simple, and many recipes are available. The large vines are attractive in the garden. If you are adventurous and want to grow a vegetable with a colorful history, plant a few winter squash.

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Subject: Fascinating!

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Posted by KyWoods (from Melbourne, KY) on October 23, 2007 at 1:09 AM:

Thanks for all the info and links! I was just admiring a pretty squash today at the grocery store, in a display of "fall decorations", and wondering if you could eat them, and what they'd taste like. I didn't know they were so nutritious. If I don't buy some, I may find myself hungrily eyeing my neighbors' fall displays...LOL

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Posted by Dyson (from Moneta, VA) on October 23, 2007 at 5:36 AM:

Excellent article, and experimenting with squash will ensue forthwith.

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Posted by McGlory (from Southeast, NE) on October 23, 2007 at 8:51 AM:

Yummy, yummy, yummy! I love winter squash, but have never grown any. You mentioned some varieties I'm going to have to look for. Maybe I should grow some next year....

Thanks, melody!

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Posted by Islandshari (from Kwajalein
(Marshall Islands)) on October 23, 2007 at 4:33 PM:

Great article! I'm contstantly looking for excuses to serve my family squash, and you have just given me black and white proof of its nutritional value. Thank you! And to make the information so interesting to read was a pleasant bonus. Great job!,

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Posted by critterologist (from Frederick, MD) on October 23, 2007 at 5:29 PM:

History, recipes, nutrition, growing, pests... wow, you packed a lot of great information into your well organized article! I really enjoyed the photos... "Still life, with squash." :-)

I just bought a "neck pumpkin" that must weigh 10 pounds, probably more. It's enormous! Most of it is "meat," too... the seed cavity is just a little thing at one end. And from the one I bought last year, I know it'll be great for eating/baking. Now I'm inspired to put it right into the oven!

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Posted by carrielamont (from Milton, MA) on October 23, 2007 at 8:14 PM:

I LOVE squash; winter squash, summer squash, and I'll bet I would love spring and fall squash tioo! Sadly, my DH has been cooking for many years and he HATES squash. He doesn't even like pumpkin pie! I've just had the idea that I could make spaghetti squash because DD#1 was diagnosed with celiac disease and cannot eat pasta! Hmmmmm thanks for all the ideas! Yummmmy yummy.

xx, Carrie

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Posted by KyWoods (from Melbourne, KY) on October 23, 2007 at 9:19 PM:

Carrie, just don't tell him it's squash! LOL, just say it's "vegetable pasta", which is true, ain't it?? ;)

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Posted by frostweed (from Arlington, TX) on October 23, 2007 at 9:49 PM:

I love butternut squash and also pumpkin.
Thank you for the lovely article,
Josephine.

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Posted by KyWoods (from Melbourne, KY) on October 23, 2007 at 9:54 PM:

I never ate pumpkin except in pie--how do you prepare it, just boil, butter and salt?

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Posted by frostweed (from Arlington, TX) on October 23, 2007 at 10:00 PM:

You can do it that way, I also like to cut it in small cubes and saute it in oil with garlic salt and pepper, no water, until tender, very delicious.
Josephine.

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Posted by KyWoods (from Melbourne, KY) on October 23, 2007 at 10:54 PM:

Ooo, sounds yummy! Thanks!

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Posted by melody (from Benton, KY) on October 24, 2007 at 8:52 AM:

Thanks ya'll....I love squash...and it's such a misunderstood veggie.

Here's another recipe that I love. We make this one every Thanksgiving.

Chunks of winter squash about the size of your thumb (1 butternut)
Slice up an onion
A tablespoon of frozen orange juice concentrate scooped out of the can (apple juice works too)
Olive oil (2 tablespoons)
Salt and pepper
Dried ground ginger

Put veggies in a baking dish

Mix other ingredients and pour over squash...toss to coat
Bake uncovered at 450* for about 35 minutes, or until squash is tender.
Stir a time or two during cooking.

This is my favorite winter squash recipe. Just didn't have a good spot to include it in the body of the article.

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Posted by critterologist (from Frederick, MD) on October 24, 2007 at 8:57 AM:

I've done a similar dish, but without the ginger and orange juice concentrate... and, good as it was, I knew it was missing something! Thanks!

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Posted by carrielamont (from Milton, MA) on October 24, 2007 at 9:46 AM:

Ky, my plan exactly! He knows some funny things are going to be on the menu these days.

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Posted by KyWoods (from Melbourne, KY) on October 24, 2007 at 1:46 PM:

LOL, funny, but healthy, Carrie!

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Posted by girlgroupgirl (from Atlanta, GA) on October 29, 2007 at 9:58 AM:

Great article!
I learned one thing about squash this past week. Time is it's friend. The refrigerator isn't. Two butternut squash were set for the baked butternut and almond soup for a squash cooking competition. I kept one out of the fridge, but refridgerated one. The one kept cold was yellow and not so sweet inside. Still good, but nothing compaired to the squash kept at room temperature. It was like SUGAR inside, and a deep, golden orange. So delicious!

One very large butternut type squash (which are borer resistant here in the South, so easy to find fresh). Sliced and on a baking sheet
Cut 4 onions in half and place on a baking sheet
3 carrots
I clove of garlic, entire top cut off, drizzled with oil and placed in a foil pouch

Drizzle everything with oil and bake until squash is golden (rest will be done then).

Cook 1/2 cup whole grain brown rice (not instant!) in some stock until done.
Toast 1/2 cup sliced almonds in a dry pan on the oven.

If you have some celery you can slice 1/2 cup, cook this until soft in some olive oil in a soup kettle.
Skin the squash, take of the dry layer of the onion, squeeze the garlic and chop the carrot - add to the soup kettle. Cover with water. Throw in your rice and your almonds. Heat up until very hot. Add a few tablespoons of soy sauce (for salt), some pepper to taste. Whirl it all up with an immersion blender. Let cool a bit (to eating temperature. The soup is going to be VERY thick. Add some apple cider vinegar for kick (and your health) at least 2 tablespoons per large soup kettle (up to a 1/4 cup). A few tablespoons of raw, local honey is also great to add.

Now, call your family to dinner and fight over every last drop. My squash hating husband consumes this soup for breakfast, lunch and dinner! However, it did not win the contest. Still is good!!

girlgroupgirl

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Posted by carrielamont (from Milton, MA) on October 29, 2007 at 2:30 PM:

What's wrong with those judges?

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Posted by KyWoods (from Melbourne, KY) on October 29, 2007 at 4:14 PM:

I agree, sounds like that contest was rigged!

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Posted by Maudie (from Jones, AL) on October 30, 2007 at 1:13 AM:

I enjoy all the squash
and pumpkin recipes.
Does anyone know how to
roast the pumpkin seeds?
I would like to know how they are prpared?
Someone please help!

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