Winter squash offer more than just the popular pumpkin

Cucurbit family's fall offerings include many tasty options

Pumpkins are the star member of the cucurbit family in October, but they are just one of the winter squash varieties available now, and many others are as tasty as they are attractive.

The cucurbit family is a large one that includes summertime favorites — cucumbers, watermelons, summer squash and zucchini. But it is also the family of pumpkins, gourds and a whole host of winter squash. The mature fruits come in a wide range of shapes and sizes, as well as colors.

Unlike growing summer squash, growing the winter plants requires patience as they take a long time to mature — 40-55 days after pollination.

Queensland Blue or Jarrahdale pumpkins hulk beside vivid turban squash. (Special to the Democrat-Gazette/JANET B. CARSON)
Queensland Blue or Jarrahdale pumpkins hulk beside vivid turban squash. (Special to the Democrat-Gazette/JANET B. CARSON)

The more commonly known varieties include butternut squash, acorn squash and spaghetti squash, but there are many others. There are three major species of edible winter squash — Cucurbita maxima, Cucurbita moschata and Cucurbita pepo.

As the name implies, C. maxima is the largest species of winter squash and includes the edible Hubbard squash and buttercup varieties. Maxima includes the extremely large pumpkins used in giant pumpkin contests — which are not good eating because the meat is often stringy and bland.

An up-and-coming heirloom variety, "Galeux d'Eysine," is being sold as a popcorn or peanut pumpkin, with what looks like peanuts on the outside of the fruit. The "peanut" growths are actually a buildup of excess sugar inside the pumpkin. The excess sugar gets pushed out of the fruit to make these bumps. They are very sweet pumpkins, especially if they have lots of "peanuts" on the outside.

Butternut squash are easy to grow, especially for patient gardeners. (Special to the Democrat-Gazette/JANET B. CARSON)
Butternut squash are easy to grow, especially for patient gardeners. (Special to the Democrat-Gazette/JANET B. CARSON)

MORE SWEETNESS

Many gardeners think the Cucurbita moschata is the sweetest of the winter squash, and to prove it they showcase the favored butternut squash. The pear-shaped fruit with thin pale tan skin is probably the most commonly used winter squash.

Butternut squash is used in everything from soups and ravioli filling to risotto.

Another variety in this species is the Long Island Cheese squash — what you may be buying as a decoration called Cinderella Pumpkin. They are deliciously sweet as well.

Delicata squash (top, striped) belong to the Cucurbita pepo group. (Special to the Democrat-Gazette/JANET B. CARSON)
Delicata squash (top, striped) belong to the Cucurbita pepo group. (Special to the Democrat-Gazette/JANET B. CARSON)

The third type is Cucurbita pepo, which gives us acorn, spaghetti and a newer contender, the Delicata squash. It is also the same species as most of our jack-o'-lantern pumpkins and the sweet pie pumpkins.

Spaghetti squash is unique among winter squash. The flesh of spaghetti squash separates into long thin strands resembling pasta. It has become a popular low-carb alternative to pasta.

Sugar or pie pumpkins are normally smaller than the jack-o'-lantern pumpkins. Carving pumpkins are bred to have less flesh, which makes them easier to carve but not as good to eat. Pie pumpkins are denser with less stringy texture.

WORTH THE WORK

Winter squash vary from their summer squash cousins by having a tough outer rind at maturity. They have a denser texture and deeper flavors and can be showcased well in hearty fall recipes.

While most people don't eat the rinds, the seeds are edible and often roasted.

Winter squash are also nutritious, loaded with beta carotene, vitamin C, magnesium potassium and are a good source of fiber.

When buying fresh winter squash, choose a fruit that is blemish-free and is heavy for its size.

Pale yellow spaghetti squash (left) have stringy flesh cooks liken to spaghetti, and Butterkin squash (right) tastes like a cross between butternut squash and pumpkin. (Special to the Democrat-Gazette/JANET B. CARSON)
Pale yellow spaghetti squash (left) have stringy flesh cooks liken to spaghetti, and Butterkin squash (right) tastes like a cross between butternut squash and pumpkin. (Special to the Democrat-Gazette/JANET B. CARSON)

TOO LATE TO PLANT

If you want to grow your own winter squash, you need to plant between late May through late June. Depending on when you plant, they begin to ripen in late summer through fall and must be picked before a hard freeze.

When ripe, the skin gets hard and you can't pierce it with your fingernail. If the rind is soft and shiny, it isn't ripe yet. Unripe fruits are edible but won't taste very good.

Winter squash is a long keeper on the shelf, as long as it is ripe and blemish-free. It is best to store them in a cool, dry location, where they can keep for months. Most people think their flavor is best if they are eaten within a month or two of harvest, but again, that depends on the variety you are growing.

C. pepo can be eaten as soon as you harvest but is recommended to be consumed within 2 or 3 months of harvesting.

If you are using the popular Delicata squash, don't peel them. The skins are thin and soften with cooking, so they can be eaten.

In actuality, the skin of all the winter squash is edible. It is usually too tough to be eaten with pleasure.

Winter squash varieties include (from left) acorn (Cucurbita pepo), Hubbard (Cucurbita maxima) and butternut (Cucurbita moschata). (Special to the Democrat-Gazette/JANET B. CARSON)
Winter squash varieties include (from left) acorn (Cucurbita pepo), Hubbard (Cucurbita maxima) and butternut (Cucurbita moschata). (Special to the Democrat-Gazette/JANET B. CARSON)

C. maxima is the longest-lasting winter squash. It is recommended that you store them for a minimum of a few weeks after harvest to allow a conversion of starch to sugar, helping them become a bit sweeter. They can keep in cool, dry storage for up to six months.

For C. moschata, the size you grow or buy determines storage time. Smaller fruits can be eaten immediately, while larger ones should age for a few weeks to help sweeten them.

Whether you are growing your own or buying them at the farmers market or grocery store, you have a lot of options. If you want to have your cake and eat it too — or your Halloween decorations and then a pumpkin pie — choose a variety of types and try them in a variety of ways.

Winter squash are delicious roasted, baked, sautéed, puréed and stuffed.

And if you are just carving pumpkins for decorating, save the seeds. Roasted or raw pumpkin seeds are very nutritious and delicious. Often sold as pepitas, they are easy to roast at home and make a great snack or topping for salads and soups.

Read Janet Carson's blog at arkansasonline.com/planitjanet.

HomeStyle on 10/19/2019

It's hard to beat the colorful impact of a festive display of winter squash, including pumpkins. (Special to the Democrat-Gazette/JANET B. CARSON)
It's hard to beat the colorful impact of a festive display of winter squash, including pumpkins. (Special to the Democrat-Gazette/JANET B. CARSON)

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