Here’s our brief guide to squash—from its history to how to cook it.
As fall arrives, squash naturally finds its way back into our kitchens. Butternut, acorn, spaghetti squash, pumpkin, and pattypan: behind their sometimes surprising shapes and colors lies a particularly versatile family of foods.
You can roast them, purée them, turn them into soup, stuff them, or add them to pasta, risotto, and even desserts. And best of all, they have a major advantage: many varieties keep for weeks, even months.
But do you really know much about squash? Where do they come from? How do you store them? What are their health benefits? Can you eat their skin and seeds? And why has the pumpkin become the symbol of Halloween?
In this article
- A History Dating Back Thousands of Years
- Summer Squash or Winter Squash?
- How to Choose a Good Squash?
- How should you store squash?
- Can you freeze squash?
- What about the seeds? Above all, don’t throw them away!
- Can you eat the skin?
- Guide to Cooking Squash
- The secret to roasting squash perfectly
- Why do we carve pumpkins for Halloween?
- Some interesting facts about squash
- Need some inspiration?
A History Dating Back Thousands of Years
Squash is not a recent addition to our kitchens. It has been cultivated in the Americas for millennia.
Long before the arrival of Europeans, various species of squash were cultivated by Indigenous peoples. Along with corn and beans, squash is one of the crops traditionally grouped under the name “Three Sisters.”
The concept is particularly ingenious: corn provides a structure for beans to climb, beans help enrich the soil with nitrogen, and the large leaves of the squash cover the ground, helping to retain moisture and suppress weeds.
Following trade between the Americas and Europe beginning in the late 15th century, squash gradually spread to other parts of the world.
Today, there is an impressive variety of squash, ranging from enormous pumpkins to tiny ornamental squash.
Summer Squash or Winter Squash?
There’s a lot of talk about squash in the fall, but not all squash are the same.
Summer squash, such as zucchini, are harvested young. Their skin is tender, their flesh contains more water, and they don’t keep for very long.
Winter squashes, such as butternut squash, acorn squash, spaghetti squash, and many types of pumpkins, are harvested when fully ripe. Their thicker skin allows them to be stored for much longer.
And contrary to what their name might suggest, winter squashes are generally harvested in late summer and fall. They’re called “winter” squashes because they can be stored and eaten for much of the winter.
How to Choose a Good Squash?
For winter squashes, look for a firm fruit that feels heavy for its size and has no soft spots.
The skin should be hard and relatively dull. A few marks or superficial imperfections are generally not a problem, but avoid squashes with soft, damp areas or signs of mold.
Another important detail: keep the stem intact as much as possible. A squash with a torn-off stem may spoil more quickly.
How should you store squash?
This is one of their great advantages.
A whole winter squash generally doesn’t need to be refrigerated. Instead, store it in a cool, dry, dark, and well-ventilated place.
Depending on the variety, its level of ripeness, and storage conditions, it can be stored for several weeks to several months.
Once cut, the situation changes: wrap it or place it in an airtight container and store it in the refrigerator. Try to use it within the next few days.
Can you freeze squash?
Absolutely.
The most convenient method is often to cook it before freezing it. Roast it, let it cool, and then freeze it in cubes or as a puree.
It’s a good idea to freeze the puree in small portions. You can then add it directly to soup, sauce, mashed potatoes, risotto, or even muffin batter.
What about the seeds? Above all, don’t throw them away!
When you cut open a pumpkin or squash, you can save the seeds.
Remove as many strings as possible, rinse the seeds, and then dry them thoroughly. Toss them with a little oil and your choice of seasonings before roasting them.
You can keep it simple with salt, or try:
smoked paprika and garlic;
curry;
chili and lime;
maple and cinnamon;
Parmesan and herbs;
BBQ seasoning.
Once roasted and crispy, they’re excellent as an appetizer, in a salad, in soup, or simply as a snack.
A quick tip: keep a close eye on them in the oven. A seed that’s perfectly roasted can burn quite quickly.
Can you eat the skin?
Often, yes. The skin of some squashes becomes tender enough when cooked to be eaten. This is particularly true of many small squashes and certain varieties with relatively thin skin.
With butternut squash, you can technically leave the skin on in some recipes, but it’s often better to remove it for a more pleasant texture. With a well-roasted pepper squash, on the other hand, the skin can become tender enough to eat.
The simplest rule: the thinner the skin and the more tender it becomes after cooking, the more worthwhile it is to keep it. And of course, always wash the squash thoroughly before cutting it, especially if you’re keeping the skin.
Guide to Cooking Squash
The oven is probably one of the best ways to cook squash. The heat concentrates their flavors and brings out lovely roasted and slightly caramelized notes.
Butternut Squash
Mild and slightly sweet, butternut squash is particularly versatile. Its flesh becomes tender and slightly caramelized when roasted in the oven.
Preparation
Peel and seed the squash, then cut it into cubes about 2 to 3 cm in size. Toss with a little olive oil, salt, and pepper.
Cooking
200 °C (400 °F) — about 25 to 30 minutes
Turn the pieces halfway through cooking for more even browning.
Acorn Squash
With its dark green skin and slightly sweet flesh, acorn squash is delicious simply roasted in the oven.
Preparation
Cut the squash in half, remove the seeds, and slice it. Lightly brush with oil and season.
Cooking
200 °C (400 °F) — about 20 to 25 minutes
Try it also with a little butter, maple syrup, and a pinch of chili powder: the sweet-spicy contrast suits it particularly well.
Spaghetti Squash
Spaghetti squash is known for its flesh, which breaks apart into long strands after cooking.
Preparation
Cut the squash in half lengthwise, remove the seeds, and lightly brush the flesh with oil.
Place the halves, cut side down, on a baking sheet.
Cooking
200 °C (400 °F) — about 35 to 45 minutes
Once cooked, let cool for a few minutes, then scrape out the flesh with a fork.
Be careful not to overcook it: if you want nice strands rather than a very soft texture, start checking for doneness early on.
Pie Pumpkin
Not all squash are created equal in the kitchen.
The huge pumpkin meant for decoration usually contain a lot of water, and their flesh can be quite fibrous. For cooking, opt instead for small pie squash, which are denser and more flavorful.
Preparation
Cut into wedges, remove the seeds, then cut the flesh into cubes. Toss with olive oil, salt, and your choice of spices.
Cooking
190 °C (375 °F) — about 25 to 30 minutes
To make a purée, you can also bake the wedges with their skin on and simply scoop out the flesh once it’s tender.
Pâtisson
With its unique shape, the pâtisson is sometimes less well-known than other squashes, but it’s very easy to cook.
Small pâtissons are generally more tender than very large ones.
Preparation
Cut into quarters, remove the seeds if necessary, then cut into chunks or slices. Toss with olive oil, salt, and pepper.
Cooking
200 °C (400 °F) — about 20 to 25 minutes
The secret to roasting squash perfectly
Avoid overcrowding your baking sheet.
If the pieces are piled on top of each other, the water released during cooking creates steam. The result: the squash softens rather than truly roasting.
Use a baking sheet that’s large enough, arrange the pieces in a single layer, and leave a little space between them.
And for a deeper color, feel free to finish cooking them for a few moments under the broiler, keeping a close eye on them.
Why do we carve pumpkins for Halloween?
The tradition of the jack-o'-lantern did not originate with American pumpkins.
It is generally associated with an ancient Irish and British tradition of hollowing out root vegetables—particularly turnips—to place a light inside them. These lanterns were linked to Halloween celebrations and various folk beliefs and stories.
When Irish immigrants brought this tradition to North America in the 19th century, they discovered that local pumpkins were much larger and, above all, much easier to carve.
The turnip thus gradually gave way to the pumpkin.
And it must be said that a huge orange pumpkin with a face lit from within had everything it took to become a symbol of Halloween.
Some interesting facts about squash
Botanically speaking, squash are fruits, since they develop from a flower and contain seeds. In cooking, however, they are of course most often treated as vegetables.
The cucurbit family also includes cucumbers and melons.
Squash blossoms are also edible. They can be stuffed, fried, or incorporated into various dishes.
And the seeds we automatically remove from our squash can actually be one of the best parts: when well-seasoned and roasted, they make a particularly tasty garnish.
Need some inspiration?
Check out our squash recipes to make the most of the season: soups, pasta dishes, salads, comfort food, and many other delicious ideas.
Because a squash can do so much more than just end up carved on the balcony on October 31.
