There’s more to October than Halloween, a celebration that is a relatively modern import from across the Atlantic. So while gigantic, tasteless pumpkins get carved and decorated, the discerning chef is more concerned with smaller and more tasty varieties of winter squash.
Key Facts
The diversity of the squash in truly remarkable. There are hundreds of varieties, in countless colours and shapes – many available now on the market. They will last for months, so can double us for use as a seasonal decoration in a dining room.
Decorative gourds – in all sorts of knobbly and fascinating sizes.
One key botanical point to bear in mind is the difference between summer and winter squashes. Botanically, they are closely related but summer squashes mature more quickly and don’t store for long. Examples of these include patty pans and marrows.
Winter squashes, on the other hand, have a hard, thick skin that has been ‘cured’ by the grower for optimum storage. They can easily last until spring if kept in a cool, well-ventilated spot. Regularly inspect your squashes for any cracks or soft patches, as they will quickly deteriorate once impaired.
Here are some of the more popular varieties available on the market:
Acorn squash
Crown Prince squash
Onion Squash
Sweet Dumpling squash
Traditional Pumpkins
Uses in the Kitchen
Squashes are a versatile ingredient that soaks up flavour like a sponge. So get creative with your herbs and spices. The seeds can also be separated, dried and roasted – perhaps with a touch of tamari or similar to add a salty kick.
For a Middle Eastern approach, crescents of squash could be roasted with ground cardamom and cinnamon then served with a tahini dressing, perhaps as part of a hearty seasonal salad. An Italian take would to roast the squash then fry in butter with aromatic sage. Miso roasted squash is a Japanese delicacy. Pumpkin stews and curries are always popular – the sweet flesh pairs especially well with coconut.
A roasted squash soup can be garnished with the roasted seeds for extra crunch. For a more luxurious approach, squash velouté is a classic option.
Preserving Squash
A fresh squash pickle is an adventurous extra. Check out chef Vivek Singh from the Cinnamon Club’s recipe here from the Guardian. More traditional uses are in chutneys.
