About Squash

Though it is hard to believe that vegetables as different in shape and taste as the pumpkin and the zucchini belong to the same family, they have more in common than one might think. They are both squash, and the difference is indicative of the breadth that this particular vegetable covers in its many shapes and forms. From its storied history, to the many ways it can be prepared, squash is the vegetable of many faces.

History

The squash is a vegetable indigenous to North America, and has been a part of the landscape for thousands of years. Archaeologists have traced the origins of the North American squash varietals back to pre-Columbus times. Throughout the colonization of North America, the squash was slowly integrated into the settler's cooking styles. Recipes by immigrants that might have come from Western Europe where potatoes were more plentiful soon found themselves substituting squash instead. Because it grows easily and can be harvested for almost six months out of the year, this vegetable became a regular fixture in colonial America. It soon began showing up in vegetable markets across America, and can now be found as easily in a grocery store as a tomato or an onion.

Geography

The historical journey of the squash started in the very southern part of North America in an area referred to as Mesoamerica. This was the area extending from the southern part of Mexico south into the northern part of Central America. During the pre-Columbus era, there were several highly advanced civilizations living in this area, and many of the squash that we see and eat today were an integral part of their farming system. When settlers began landing in this area and moving upward through what would become Mexico and the United States, they brought the seeds of the squash they had grown to love with them and began planting them in their new settlements up north. Because the squash is an adaptable plant, it was easy to grow in this environment, as well, and thus began the spread and eventual popularity of squash in the United States.

Types

There are hundreds of types of squash, but they can all be put into one of two categories: summer squash and winter squash. Summer squash are generally smaller and ripen quicker. True to their name, they are harvested in the summer, usually in late July or early August, and are best eaten right off of the vine. The most popular type of summer squash is zucchini, but there are hundreds of other types that are similar in texture and taste to the zucchini, like the ubiquitous yellow squash. Winter squash are larger, usually have harder outside membrane or skins and must ripen longer in order to be ready to eat. These squash can also last longer once off the vine, therefore making them appropriate to cellar for consumption during the winter months. The most popular type of winter squash is the pumpkin, but acorn squash, spaghetti squash and butternut squash are also well known and sell very well in American markets.

Significance

The significance of the various types of winter squash has become tied closely to the fall harvest and its many celebrations. In the U.S., a symbol of Thanksgiving has become the overflowing cornucopia, and the vegetables this cornucopia is usually overflowing with are often various types of winter squash. The pumpkin connection to both Thanksgiving and Halloween is also undeniable. The Jewish holiday of Sukkot, which is a traditional celebration of the time of harvest, uses types of squash now, as well. It is customary to decorate the inside of the Sukkah (the man-made hut in which one celebrates Sukkot) with fruits and vegetables of the season. Winter squash of many different kinds have become a staple in many a Sukkah. Summer squash are also a signifier of the height of the summer season. Often the first vegetable to be harvested in many gardens, it is not unusual to find many summer farmers markets brimming with plenty of zucchini and yellow squash in July.

Function

The ways in which these squash are prepared varies wildly, and usually has more to do with which category they fall into than anything else. A certain amount of sweetness is usually required or expected from recipes made from winter squash. Winter squash do have an inherent amount of natural sweetness from ripening longer, so they tend to lend themselves to deserts more. Pumpkin pie is the obvious favorite, but sweet soups made from the butternut squash and acorn squash have become very popular in many restaurants. With summer squash, the less you do the better. These squash tend to be enjoyed either raw, or lightly grilled or roasted. While a slight sweetness might occur from carmelization during cooking, these squash are often the part of a strictly savory dish. A strip of lightly grilled zucchini is a great substitute for meat on a sandwich with melted mozzarella and pesto. Try it at your next summer picnic.