Squash and pumpkins

How to cook squash

Cooking

For many, cooking squash remains a mystery and limits the consumption of this excellent fruit-vegetable. Squashes are very versatile, and there are many ways to cook them.

Oven Cooking

This is by far the most commonly used technique and the ideal way to cook squash before turning it into soup, puree, or other dishes. The oven helps concentrate the sugars, enhancing the squash’s flavor. You can cook the squash whole, halved, cubed, or even make fries.

Whole Squash

Preheat the oven to 350°F. Pierce the squash with a fork to allow steam to escape (pierce several times in different areas for more even cooking). Place the squash on a baking sheet and cook until the squash collapses and a knife easily goes through the flesh (cooking time will depend on the size of the squash, ranging from 30 minutes to two hours). Cut the squash in half, scrape out the seeds, and scoop out the flesh with a large spoon.

Halved Squash

Preheat the oven to 375°F. Cut the squash in half lengthwise and scrape out the seeds with a spoon. Brush the exposed flesh with a bit of oil and rub with spices and seasonings if desired. Cook with the cavity facing up or down (the latter will release more moisture, which should be avoided if you plan to turn the squash into puree but may be useful for firmer pieces), for about 45 minutes or until a knife easily penetrates the flesh.

Cubed Squash

Preheat the oven to 375°F. Peel the squash and cut it in half lengthwise. Scrape out the seeds with a sharp spoon and cut the flesh into evenly sized cubes. Coat the cubes with olive oil and salt and pepper to taste. Roast for 20 to 30 minutes, depending on the size and variety of the squash.

Squash Fries

By increasing the oven temperature, the sugars in the squash will caramelize, forming a nice crispy crust, like fries. This is known as the Maillard reaction. To prepare squash fries, preheat the oven to 425°F and spread squash sticks or cubes on a baking sheet lined with parchment paper. Pat the squash dry with a paper towel, season, and salt to taste. Bake on the top rack of the oven for about 20 minutes, then flip the fries. Bake for another 15 minutes, until the fries are crispy.

For even crispier fries, coat the squash pieces with a touch of cornstarch before cooking, which will absorb excess moisture. You could also use a rack to allow air circulation under the fries.

Spaghetti Squash Cooking

Follow the same method as for halved squash, but make sure to position the cavity facing down to release as much moisture as possible (this prevents your sauce from turning watery once mixed with the squash strands). Cook for about 45 minutes or until the squash is very soft and easily pierced with a knife. Then scrape the flesh with a fork to turn it into long strands. If the flesh doesn’t easily separate, the squash isn’t cooked enough: return it to the oven for another 10 minutes.

Boiling or Steaming

Boiling is used for soups and purees, especially for baby food. Steaming is recommended when you want to preserve the natural flavor of the squash without concentrating it too much. It is perfect for delicate salads and risottos. You can also use this method to precook the squash until it’s al dente before sautéing it in butter to caramelize.

Boiling

Peel the squash and cut it into cubes after removing the seeds with a sharp spoon. Place the cubes in a pot and cover with water or broth (you can also use coconut milk for a creamy, surprising result) and bring to a boil. Lower the heat and cook for about 15 minutes or until a fork easily pierces the squash. Cooking time will depend on the variety of squash and the size of the cubes.

Steaming

Peel the squash and cut it into cubes after removing the seeds with a sharp spoon. Place the cubes in a steamer basket or a pot for steaming and fill a saucepan with water. Bring the liquid to a boil and cook the squash for about 20 minutes, or until the cubes are tender.

Microwave Cooking

This is the method for people in a rush!

Whole Squash

Mostly used for spaghetti squash. Pierce the squash in several places with a fork. Cook on high for 10 to 15 minutes, depending on the size of the squash. Turn the squash every two to three minutes.

Cubed Squash

Peel the squash and remove the seeds with a sharp spoon. Cut into cubes and place in a microwave-safe dish. Cover with plastic wrap and cook on high for 5 to 10 minutes, depending on the size of the cubes and the variety of squash. Be careful when removing the plastic wrap, as the steam will be very hot!

Information sourced from: wikibouffe.iga.net/wiki/cuisson-des-courges

Basic Techniques

How to Freeze Squash?

Squashes can be frozen in two ways: raw in pieces or as a puree (see the tip below for making your own homemade puree).

– To freeze raw squash in pieces, peel it, remove the seeds (using a grapefruit spoon, which is perfect for this), and cut the flesh into pieces about 2-3 cm in size. Place the pieces in freezer bags, being careful not to overfill the bags so the pieces don’t stick together.

Making Your Own Squash Puree

You can make puree by cutting squash into 2-3 cm pieces and steaming them until tender. You can also cook the whole squash, cut in half or in quarters (but not peeled), flesh side down on a buttered (or lined with foil) baking sheet. Preheat the oven to 200°C (400°F), and once the flesh is tender, scoop it out with a spoon. Then, no matter the cooking method used, puree the flesh using a blender, food processor, or food mill.

Storage

Winter Squashes and Pumpkins

Winter squashes can be stored for several weeks to over 6 months, even up to 12 months in some cases, in a cool (10 to 15 ºC / 50 to 59 ºF), dry, and well-ventilated area. They should be kept away from cold, heat, and light. Their flavor intensifies with time. They must retain their stem to prevent dehydration.

Refrigerate winter squashes only if they are cut or cooked.

You can also freeze squash flesh. To freeze it in pieces, simply blanch the pieces for a minute, cool immediately, and pack in freezer bags.

You can also cook the pieces for 15 to 20 minutes and then puree them, which will keep in the freezer for up to 12 months.

Winter squashes must be firm and intact, without spots or cracks.

Zucchini (Summer Squashes)

Zucchini can be stored for 4 to 5 days in a cool, dry place or in the refrigerator’s vegetable drawer. They do not freeze well due to their high water content, and they tend to soften and dehydrate at room temperature.

Pumpkin and Squash Seeds

What to do with your squash seeds?

Throwing away the seeds of your pumpkin? No way, they’re delicious and very healthy! Remove them from the pumpkin and try to remove as much flesh, string, and fibers as possible. You can also rinse them in cold water. Drain and place them on paper towels before baking. Spread the seeds on a baking sheet, being careful not to overlap them, and place in the preheated oven. You’ll need to adjust the temperature depending on how you like your pumpkin seeds: at 75°C, you’ll preserve the good fats, but roasting at a higher temperature will give you a bolder flavor.

Want to know more?

Looking for roasted pumpkin seed recipes? Click here.

Styrian Pumpkin Seed Oil

The seeds of the Styrian pumpkin, also called the Styrian squash, an Austrian variety of Cucurbita pepo, are used to make Styrian pumpkin seed oil. This oil is dark green and slightly fluorescent. It has an intense hazelnut and walnut flavor. It is used in salads but is also delicious as a finishing touch on soups or desserts. Pumpkin seed oil is very healthy for cooking, as it is rich in amino acids, minerals, and vitamins. Styrian pumpkin