Squash or Zucchini

Nature has showered us with a variety of fruits and vegetables which we merge with our creativity and foody instinct. We have labelled almost all the edible ones we know with different names and even placed them into categories depending on their

 similarities and differences. We have a variety of the same vegetable or fruit which take a new form in accordance with the season or environment, the climate or the soil. There is one vegetable which has one of the highest varieties and is classified into the summer and the winter type. This versatility rests with squash. Yes! This veggie is available in multiple shapes and colours, which also differ in taste.

The summer and winter forms do not actually mean the seasonal type but it is purely based on the perishability of this green. The ones which have harder skin and seeds are more durable than the ones with thinner peel, and as such they have been termed as winter squash. Do not be surprised if you come across a winter squash in summers as both the variations are found round the year. After reading this article, you will have an idea as to which

squash can be stored for a longer period and which are the ones which we cannot. Summer squash can be kept for one or two weeks whereas, when taken care of, winter squash can be used for months.

Zucchini (/zuːˈkiːniː/) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly a meter in length, but is usually harvested immature at 15–25 cm. In the British Isles, a fully grown zucchini is referred to as a marrow.

Along with certain other squashes and pumpkins, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.

Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.

Squash

Squashes generally refer to four species of the genus Cucurbita, some varieties of which are also called marrows. These species include C. maxima (hubbard squash, buttercup squash, some varieties of prize pumpkins, such as Big Max), C.

Zucchini

The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes, it belongs to the species Cucurbita pepo.

                                                         Squash                          Zucchini

Energy (100g)                                 69 kJ (16 kcal)         69 kJ (16 kcal)

Carbohydrates (100g)                  3.4g                                       3.3g

Sugars (100g)                                  2.2g                                        1.7g

Dietary fiber (100g)                      1.1g                                        1.1g

Fat (100g)                                        0.2g                                        0g

Protein (100g)                                1.2g                                        1.2g

Water (100g)                                  95g                                         94.6g

Is Zucchini a Squash?

Types of Squash

Species of squash include hubbard squash, buttercup squash, butternut squash, pumpkins, acorn squash, summer squash and zucchini. Summer squash, like zucchinis, are harvested while they are still soft and small, while winter squashes are harvested when they are fully grown, at the end of summer, and cured to harden the skin.

Types of Zucchini

Some varieties of zucchini include the golden zucchni, which has a milder taste, and the globe or round zucchini, which is 3 inches in diameter and designed for stuffing.

Nutrition

100g of the average raw summer squash includes 16 calories, 3.4g of carbohydrates, 1.1g of fiber, 0.2g of fat, 1.2g of protein, 2.2g of sugars,, and 95g of water. It has 12% of the daily recommended value of Riboflavin, 17% of Vitamin B6 and 20% of Vitamin C.

Zucchini also has 16 calories, 3.4g of carbohydrates, 1.2g of protein, and 1.1g of fiber, but it has only 1.7g of sugar and 0g of fat. It also has 28% of the recommended daily intake of vitamin C, 11% of Vitamin B6, and 8% of Riboflavin.

Health Benefits

Squash contains 10% of the recommended daily amount of dietary fiber, which can lower cholesterol, aid digestion, maintain low blood pressure and help prevent colon cancer. Winter squashes, such as pumpkins, contain high levels of vitamin A which can help improve lung health. The folate in winter squash also helps to protect against birth defects, while summer squash, like zucchini, promote

cardiovascular health.

Zucchini in particular has a lot of vitamin C, which is a powerful antioxidant and an anti-inflammatory agent. The potassium in zucchini also helps to lower blood pressure, and its manganese helps the body produce collagen, which allows for healthy skin.

Culinary Uses

Although often cooked as a vegetable, squash are technically fruits. They can be served fresh, such as in salads, or stuffed and cooked. Uses vary wildly depending on the type of squash, from savory bakes to pies.

Zucchinis are usually served cooked, and can be steamed, boiled, grilled, baked, barbequed or fried. They can be used to bake bread, and zucchini flowers are a deep fried delicacy.

Among the different varieties, these are a few popular ones which we might have seen in the market but did not know that it belonged to the squash family.

1. Kabocha

This winter squash type is known in New Zealand and Australia as Japanese pumpkin. This has a number of varieties such as Cutie, Emiguri, Ajihei, Miyako and Ebisu. Kabocha has a dark green coloured skin and has a shape similar to a pumpkin. The peel is hard and inside it is orange-yellow.

2. Acorn

In colour and texture, it is similar to kabocha, but its shape is elongated. Acorn squash is known by different names as Des Moines squash or pepper squash. The ridges are distinct and even though it is a winter squash, it has similarities to the summer squash variety.

3. Delicata

The Delicata squash has a tender skin and probably this is the reason behind the name. It has a creamy colour skin with green striped lines along the ridges. Because of the delicate skin this is hard to store for a long time and even in the exportation is also not feasible. Also known as Bohemian squash, peanut squash and sweet potato squash, this used in cooking and resembles the summer squash, even though it is eaten as a winter one.

4. Butternut

This vegetable is associated with pumpkin as it tastes like it and is even known as butternut pumpkin in New Zealand and Australia. The interior is orange and the outer cover looks rough yellow, which darkens as it grows. It tastes sweet and one of its most renowned types is the Waltham Butternut.

5. Hubbard

Hubbard squash can be used as pie stuffing or in soups and has a wide range of vibrant rind colours like orange and gray, and within it is yellow. This winter squash can have a durability of around 6-months if stored well. It weighs between 8 to 20 pounds and owing to its huge quantity, it is sold in cut pieces.

6. Calabaza

The Calabaza squash is also known as the

West Indian pumpkin and this is cultivated in America and West Indies. However, due to its hard skin, it is transported to different places as it can be stored for longer than the ones with thinner skin. This is available in the market in cut pieces, but once cut, like any other fruit it spoils within a few days if not consumed.

7. Spaghetti

The name comes from the fact that this squash splits into strands like that of spaghetti. This cylindrical shiny yellow squash weighs from 4 to 8 pounds and is used in pasta or savored by adding herbs and butter. It is also termed as vegetable spaghetti, noodle squash or vegetable marrow.

8. Turban

Glistening yellow inside and bright coloured peel ranging from green to white to orange, this squash has a typical shape which helped it in acquiring this name. This squash has a big cap which can be removed in order to make it into a pot to hold soup and the like.

9. Gold Nugget

Gold Nugget or oriental pumpkin is a smaller version of pumpkin and it weighs between 1 to 3 pounds. This orangey squash can be cooked, cut into pieces or even prepared whole. This pumpkin look alike is also consumed by baking.

10. Carnival

The Carnival squash tastes like butternut squash and sweet potato and is eaten by removing the peel. The hard skin of this winter squash is deep green in colour with light green and orange marks. This vegetable is used in soups or consumed by baking or steaming.

11. Ambercup

This too looks like a little pumpkin with dark orange skin as well as flesh. It can be roasted by cutting into cubes and being a winter squash is storable for a long time. The flesh is not mushy and has a sweet taste.

12. Banana

The Banana squash belongs to the Cucurbita maxima species like hubbard and buttercup squash. Its peel colour varies from orange, pink and light blue and the inside is a peculiar shade of orange. It has a long structure and can be used to make pie and even soup.

13. Sweet Dumpling

This small squash has a skin coated with cream colour and the ridges are dark green. It looks like a pumpkin but is pressed on the top which gives it a distinct shape. The flesh greenish to orange in colour, has slightly sweet taste and is also soft. This squash is good for baking as it is small in size and can be cooked whole.

14. Eight Balls

This tiny squash variety is a form of zucchini squash and it is preferably eaten young. When they become matured they can be used as vessels or pots, by taking out the seeds, to hold dips and other food items.

15. Gold Rush

Gold Rush squash has elongated structure, and the skin looks velvety with its golden yellow colour. This summer squash has tender peel and flesh, and even the seeds are soft like that of zucchini. The flesh is white and the green stem looks great along with the shiny yellow body.

16. Fortune

This summer squash has a waxy skin which is light yellow and the flesh is white. Fortune squash has a slim body with a thinner neck and it grows in huge quantities in the vines.

17. Cuarzo

Cuarzo squash is a summer squash with greyish green skin and looks like the zucchini squash. This is much popular as it grows in plenty and because it can resist diseases, this vegetable allows longer cultivation period.

18. Parador

The parador vine produces squash which are have a velvety yellow colour with small ridges and tilted neck. This summer squash grows fast and they are a treat to the eyes as well as the tongue.

19. Sunburst

The Sunburst squash or patty pan squash are small and look ornamental with their flowery structure. The sunburst patty pan comes in bright sunny colour as the name suggests and having a buttery taste, it fits into any summer dish. Patty pan squash is also found in light green colour which is also known as white squash.

20. Calabash

This has a unique shape and accordingly it is also known as bottle gourd. Calabash has culinary uses when it is young and after it matures, it has a variety of uses like that of a vessel or bottle or pipe. This summer squash has light green skin and ivory white flesh and grows in a climber plant. Among other names, they are also known as long melon or opo squash.

21. Pumpkin

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific

cultivars of winter squash derived from other species, including C. argyrosperma, and C. moschata, are also sometimes called "pumpkin". In New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere.

Native to North America, pumpkins are widely grown for commercial use and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack-o'-lanterns for decoration around Halloween.

Nutritional value per 100 g (3.5 oz)

Energy                                    54 kJ (13 kcal)

Carbohydrates                                3 g

Dietary fiber                                    2.9 g

Fat                                                      0.2 g

Protein                                              0.4 g

Vitamins

Thiamine (B1)                      (3%) 0.04 mg

Riboflavin (B2)                    (9%) 0.11 mg

Niacin (B3)                           (3%) 0.4 mg

Pantothenic acid (B5)       (3%) 0.133 mg

Vitamin B6                           (3%) 0.035 mg

Vitamin C                              (16%) 13 mg

Minerals

Calcium                                 (2%) 19 mg

Iron                                        (3%) 0.4 mg

Magnesium                          (3%) 10 mg

Manganese                          (3%) 0.058 mg

Phosphorus                         (3%) 19 mg

Sodium                                  (7%) 111 mg

A few recipe with Green Squash

Fresh Squash and Potato Saute

This is a great way to use two of the season's most bountiful crops. New fresh potato and tender squash are put to wonderful use in this simple and satisfying winter side dish.

Ingredients

1/4 cup butter

1/2 small white onion, finely diced

3 small Squash, diced

New fresh potato, skin removed and sliced

sea salt to taste

freshly ground black pepper to taste

Nigella ( Kalojeera ) as per taste

Process

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned,  add Nigella, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add squash and potato; cook and stir until squash potato is tender, about 8 minutes. Season with sea salt and pepper.

Squash Subzi –Vegetarian Recipe

Ingredients:

Chayote Squash – 1 LB ( approx 3)

Oil – 1 tablespoon

Mustard Seeds – 1/2 teaspoon

Dry Red Chilli – to taste, broken

Curry Keaves – 1 sprig

Asafoetida (Hing) – 1/8th teaspoon

Split Black Gram Daal (Channa Daal) – 1 tablespoon

Urad Daal – 1 teaspoon

Turmeric Powder (Haldi) – 1 teaspoon

Green Chillies – to taste, chopped

Salt – to taste

Fresh Shredded Coconut – 2 tablespoons

Method:

1. Wash and peel the Chayote Squash.

2. Cut into 1 inch cubes. Set aside.

3. In a skillet, heat Oil on medium heat.

4. Once hot, add the Mustard Seeds and allow them to pop.

5. Add in the Dry Red Chilli, Curry Leaves, Asafoetida, Channa Daal.

6. Stir for 30 seconds.

7. Add in the Urad Daal and cook for another 30 seconds.

8. Add in the Haldi and the Green Chillies.

9. Right after that add in the chopped Chyote Squash and Salt and mix well.

10. Cover and cook for approximately 10 minutes, stirring occasionally.

11. Once cooked, add in the freshly shredded Coconut and mix.

12. Remove from the flame and serve hot as a side dish to Rice or Chapatis.

Buttery Patty Pan Squash

Ingredients

• 5 or 6 medium patty pan squash, sliced
  
• 1/4 C melted butter or ghee 
• 1 bunch fresh basil, chopped 
• sea salt

The How-To

Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil.

Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee.

Scatter some freshly cut basil on top and lightly sprinkle with sea salt.

Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil.

Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side.

 Squash Soup

Ingredients

• 1 opo squash (about 1 ¼ pounds)
• 1 tablespoon canola or other neutral oil
• 1 small yellow onion, thinly sliced
• ½ pound boneless, skinless chicken thigh, well trimmed and cut into ¼-inch cubes
• ¾ teaspoon salt
  
• 1 tablespoon fish sauce
• 6 cups water
• ⅛ teaspoon white pepper
• 5 or 6 sprigs cilantro, coarsely chopped

Method

1, Trim off both ends of the squash and cut it in half. Quarter each half lengthwise and remove the spongy seeded center. Cut each quarter into ½-inch cubes. Set aside. 2, In a 3- or 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the chicken and continue cooking for about 2 minutes, or until the meat begins to color. Add the salt and fish sauce and cook for 1 minute to develop the flavors. Add the water, raise the heat to high, and bring to a boil. Skim and discard any scum that floats to the top. Add the squash cubes and return to a boil. Lower the heat to a simmer and cook for about 15 minutes, or until the squash is tender and no longer floats on the surface. (The simmering time depends on the maturity of the squash; old squash with thick skin will take longer.) If you are not serving the soup right away, turn off the heat and cover. 3, Just before serving, return the soup to a simmer and add the white pepper. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and garnish with the cilantro. Serve immediately.