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 transforming it into soup, puree, or mash. The oven helps concentrate the sugars, enhancing the squash’s flavor. You can cook the squash whole, cut in half, cut into cubes, or make fries.

Whole Squash

Preheat the oven to 350°F. Pierce the squash with a fork to allow steam to escape (poke it in several spots for more even cooking). Place the squash on a baking sheet and bake until it collapses and a knife easily passes 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, scoop out the seeds, and remove 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 sharp spoon. Brush the exposed flesh with a little oil and rub with spices and seasonings if desired. Bake with the cavity facing up or down (the latter will release more water from the squash, which can be avoided if you want to make puree, but might be useful for firmer pieces), for about 45 minutes or until a knife easily pierces the flesh.

Squash Cubes

Preheat the oven to 375°F. Peel a 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 in olive oil and salt and pepper to taste. Bake for 20 to 30 minutes, depending on the size and variety of squash.

Squash Fries

By increasing the oven temperature, the sugars in the squash tend to caramelize, forming a crispy crust, like fries. This is called the Maillard reaction. To make 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 highest rack for about 20 minutes, then flip the fries. Bake another 15 minutes, until the fries are crispy.

For extra crispy fries, coat the squash pieces with a pinch of cornstarch before baking, which will absorb excess moisture. You can also use a rack to allow air to circulate beneath the fries.

Spaghetti Squash Cooking

Cook as you would halved squash, but make sure to place the cavity down to release as much water as possible (this way, you’ll avoid your sauce turning watery when mixed with squash strands). Bake 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 come off easily, it means the squash isn’t cooked enough; bake it for another ten minutes.

Boiling or Steaming

Boiling can be used for soups, stews, and baby food purees. Steaming is ideal when you want to preserve the natural taste of the squash without concentrating the flavors too much. It’s perfect for delicate salads and risottos. You can also use this method to precook 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 and surprising result) and bring to a boil. Reduce 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 or a pot for steaming and fill a separate pot with water. Bring the water to a boil and cook the squash for about 20 minutes or until the cubes are tender.

Microwave Cooking

This is the method for those in a hurry!

Whole Squash

Use this method especially 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 or three minutes.

Squash Cubes

Peel a squash and remove the seeds with a sharp spoon. Cut into cubes and place them 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 taken from: wikibouffe.iga.net/wiki/cuisson-des-courges

Basic Techniques

How to Freeze Squash?

Squash 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 task), and cut the flesh into pieces about 2 to 3 cm. Place the pieces in freezer bags, being careful not to overcrowd the bags to prevent the pieces from sticking together.

Making Your Own Squash Puree

You can make puree by cutting squash into 2 to 3 cm pieces and steaming them until soft. Alternatively, bake the squash whole, halved or in quarters (but not peeled), flesh side down, on a buttered baking sheet (or lined with aluminum foil). Preheat the oven to 200°C (thermostat 6/7), and when the flesh is tender, scoop it out with a spoon. Then, regardless of the cooking method used, mash the flesh into puree with a blender, food processor, or potato masher.

Storage

Winter Squash and Pumpkins

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

Refrigerate winter squash only if they are cut or cooked.

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

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

Winter squashes must be firm and intact, with no spots or cracks.

Zucchini (Summer Squash)

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

Squash and Pumpkin Seeds

What to do with your squash seeds?

Throwing away the seeds of your pumpkin? Not a chance—they’re delicious and very healthy! Remove them from the pumpkin and try to remove as much flesh, threads, 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, making sure they don’t overlap, and place them in the preheated oven. Adjust the temperature based on how you like your squash seeds: at 75°C, the good fats will remain in the seeds, but roasting at a higher temperature will give them a stronger flavor.

Want to know more?

Looking for recipes for roasted pumpkin seeds? Click here.

Styria Pumpkin Seed Oil

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