Cooking with Squash and Gourds: An Introduction

Squash and gourds are versatile, nutrient-rich vegetables that add depth and flavour to a variety of dishes.

Whether you're a seasoned cook or a kitchen novice, incorporating these vibrant vegetables into your meals can be both enjoyable and rewarding. 

In this blog post, we'll explore the different types of squash and gourds, share some tips on how to prepare them, and provide a few simple yet delicious recipes to get you started.

Types of Squash and Gourds

Squash and gourds come in many shapes, sizes, and colours, each with its unique flavour and texture. Here's a quick guide to some of the most common varieties you might find in British markets:

Butternut Squash: This popular variety has a sweet, nutty flavour and smooth, orange flesh. It's perfect for roasting, soups, and stews.

Acorn Squash: With its ridged, dark green skin and yellow-orange flesh, acorn squash is slightly sweet and ideal for baking or stuffing.

Spaghetti Squash: When cooked, the flesh of this squash separates into spaghetti-like strands, making it a healthy alternative to pasta.

Pumpkin: While commonly associated with Halloween, pumpkins are also great for cooking. Their sweet, earthy flavour works well in soups, pies, and roasted dishes.

Kabocha Squash: This Japanese variety has a rich, sweet flavour and a texture similar to sweet potato. It's excellent for roasting and adding to curries.

Pattypan Squash: These small, scalloped squashes have a mild flavour and are perfect for grilling, sautéing, or adding to stir-fries.

Preparing Squash and Gourds

Preparing squash and gourds can be a bit daunting due to their tough skins and unusual shapes. Here are some tips to make the process easier:

Peeling and Cutting: Use a sharp knife and a sturdy cutting board. For hard-skinned varieties like butternut or kabocha, it's helpful to cut off the top and bottom first, then peel with a vegetable peeler or a knife.

Scooping Seeds: After cutting the squash in half, use a spoon to scoop out the seeds and stringy bits. Don't discard the seeds – they can be roasted for a tasty snack.

Cooking Methods: Squash can be roasted, boiled, steamed, or even microwaved. Roasting often brings out the best flavour, especially for varieties like butternut or acorn.

Simple Recipes to Get You Started

Here are a few easy recipes to introduce you to the wonderful world of squash and gourds:

Roasted Butternut Squash

Ingredients:

1 medium butternut squash

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (optional, such as rosemary or thyme)

Method:

Preheat your oven to 200°C (180°C fan).

Peel and cube the butternut squash.

Toss the cubes in olive oil, salt, and pepper.

Spread evenly on a baking tray and roast for 25-30 minutes, until tender and slightly caramelised.

Sprinkle with fresh herbs if desired.

Spaghetti Squash with Garlic and Herbs

Ingredients:

1 medium spaghetti squash

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh parsley, chopped

Method:

Preheat your oven to 190°C (170°C fan).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle with olive oil and place cut-side down on a baking tray.

Bake for 40-50 minutes, until the flesh is tender and can be easily separated with a fork.

In a pan, sauté the garlic in olive oil until fragrant.

Scrape the spaghetti squash flesh into strands and toss with the garlic oil.

Season with salt, pepper, and fresh parsley.

Pumpkin Soup

Ingredients:

1 small pumpkin, peeled and cubed

1 onion, chopped

2 cloves garlic, minced

750ml vegetable stock

200ml double cream

1 teaspoon ground nutmeg

Salt and pepper to taste

Olive oil for cooking

Method:

Heat olive oil in a large pot and sauté the onion and garlic until soft.

Add the pumpkin cubes and cook for a few minutes, stirring occasionally.

Pour in the vegetable stock and bring to a boil.

Reduce heat and simmer until the pumpkin is tender, about 20 minutes.

Use a hand blender to puree the soup until smooth.

Stir in the double cream and nutmeg, and season with salt and pepper.

Heat through gently and serve.

Final Tips

Storage: Most squashes and gourds can be stored in a cool, dry place for several weeks. Once cut, wrap tightly and refrigerate for up to five days.

Experiment: Don't be afraid to experiment with different varieties and cooking methods. Squash and gourds are incredibly versatile and can be used in everything from salads to desserts.

Cooking with squash and gourds can bring a new dimension to your meals. Their unique flavours and textures, combined with their nutritional benefits, make them a fantastic addition to any kitchen. So why not give them a try? You might just discover a new favourite ingredient!