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!

How to Prepare and Cook Butternut Squash: A Guide for New Users

Earlier in the week I lashed out and bought some okra, today I decided to splash out on some butternut squash. 

What is butternut squash? 

Butternut squash is a versatile and delicious vegetable that can be enjoyed in various dishes, from soups to roasts. Its sweet, nutty flavour makes it a favourite in many British kitchens. If you're new to cooking with butternut squash, this guide will help you prepare and cook it to perfection.

Choosing Your Butternut Squash

When selecting a butternut squash, look for one that is:

Heavy for its size: This indicates it's full of moisture.

Uniform in colour: A consistent beige colour with no green spots is ideal.

Free of blemishes: Avoid squash with soft spots, cuts, or bruises.

Tools You'll Need

Sharp chef's knife

Vegetable peeler

Spoon

Chopping board

Baking tray (if roasting)

Saucepan (if boiling or steaming)

Preparing the Butternut Squash

Wash and Dry: Rinse the squash under cold water to remove any dirt. Pat dry with a clean kitchen towel.

Peeling: Use a vegetable peeler to remove the tough outer skin. Start from the top and work your way down.

Cutting:

Trim both ends off the squash.

Cut the squash in half where the neck meets the bulb.

Slice each half in half lengthwise.

Removing Seeds: Use a spoon to scoop out the seeds and stringy bits from the bulbous section. You can discard these or roast the seeds for a crunchy snack.

Cooking Methods

Roasting:

Preheat the oven to 200°C (180°C fan, Gas Mark 6).

Cut into cubes: Dice the peeled squash into 2.5 cm cubes.

Season and oil: Place the cubes on a baking tray, drizzle with olive oil, and season with salt, pepper, and any herbs or spices you like (rosemary, thyme, or paprika are excellent choices).

Roast for 25-30 minutes, turning halfway through, until the cubes are golden and tender.

Boiling:

Cut into chunks: Dice the peeled squash into 2.5 cm chunks.

Boil water in a large saucepan with a pinch of salt.

Cook: Add the squash chunks to the boiling water and cook for 10-15 minutes, or until tender.

Drain: Use a colander to drain the water, then return the squash to the pan. You can mash it with a bit of butter and seasoning for a simple side dish.

Steaming:

Prepare the steamer: Fill the bottom of a steamer with water and bring to a boil.

Cut into chunks: Dice the peeled squash into 2.5 cm chunks.

Steam: Place the squash in the steamer basket and cover. Steam for about 10-15 minutes, until tender.

Microwaving:

Cut into cubes: Dice the peeled squash into 2.5 cm cubes.

Microwave-safe dish: Place the cubes in a microwave-safe dish with a small amount of water.

Cover and cook: Cover with a microwave-safe lid or cling film, leaving a small vent. Microwave on high for 8-10 minutes, stirring halfway through, until tender.

Tips for Serving

Soup: Blend roasted or steamed butternut squash with vegetable stock, onions, and spices to make a creamy soup.

Salads: Toss roasted butternut squash cubes with spinach, feta, and a balsamic vinaigrette for a hearty salad.

Side Dish: Serve mashed or roasted butternut squash as a side dish with your favourite roast meat or fish.

Pasta: Incorporate roasted butternut squash into pasta dishes with sage and brown butter for a deliciously rich flavour.

With these simple steps, you'll be able to prepare and cook butternut squash with confidence. Enjoy experimenting with this versatile vegetable and adding it to your culinary repertoire. Happy butternut squash cooking!