SQUASHES
INTRODUCTION
Squashes are a staple diet in many parts of the world; however until recently they have been relatively unheard of in the United Kingdom. This has started to change, with exponential year on year increase of consumption in the last decade driven primarily by their nutritious, tasty and versatile characteristics.
Squashes fall under the Genus cucurbita (gourd family) comprising the majority of the pumpkin and squashes which are classified as 'winter squashes'. However the cucurbita family also encompasses courgettes, marrows and cucumbers which are called 'summer squashes' as they are picked in the immature stage (these are covered in another section of the website), whereas winter squashes are picked once their skins have hardened. Winter squash flesh is denser and sweeter. The cucurbita family has over 750 varieties and also encompasses melons. As this is a large family we will only concentrate on the 'winter squashes' grown and sourced for Barfoots of Botley Ltd in this section.
Barfoots Of Botley grows squashes in Hampshire, Sussex and the Isle Of Wight during the English summer; however to ensure year round supply, procures all squash varieties from a range of sunnier climes including Argentina, South Africa, Greece, Brazil and Egypt.
BUTTERNUT
This is the most popular squash sold by the company. The exceptionally sweet and nutty taste lends Butternut to compliment a number of recipes and meal solutions. Its phenomenal growth in sales over the last 3 years is in no small way attributed to an increased media profile; with exposure by celebrity chefs such as Jamie Oliver pushing its use to a new generation of kitchen adventurers!
The butternut is a light tanned 'light bulb' shaped squash, which has a golden orange flesh. Due to its' balanced nutritional value and natural sweetness it is highly recommended for pureed baby food. Butternuts are very versatile and can be prepared in numerous ways from grilled, baked, barbequed, chopped, diced, stuffed, stir-fried, and used in stews, curries and to make a highly nutritious soup.
We source our butternut in season from both hemispheres to ensure year round availability in the market place. Europe, Southern Africa and South America are our main source areas.
MIXED SQUASH
There is less known about the other varieties of squashes and these are grouped under the heading of "mixed squash". An example of the varieties in this group is Kabocha, Acorn Squash, Crown Prince, Gem Squash, Harlequin, Onion and Spaghetti Squash.
Kabocha (see below) is the generic Japanese name for squash and is a staple food source in Japan. It is also popular in the USA, Australia and New Zealand where it is known as 'Buttercup pumpkin'. These squash have a dark green skin with regular, lighter green striping. The flesh is golden orange and has a distinctive chestnut flavour with a dry texture, making it ideal for roasting or as a thickener for soups. Buttercup is high in fibre, carotene and vitamins A & E and once cooked the skin can also be eaten.
Acorn Squash are dark-green skinned, ribbed and heart shaped. The flesh is firm and lemon yellow to light orange in colour and is best eaten when mature to ensure the sweetest taste. Acorns are ideal for stuffing with spicy rice or cous-cous mixes.
Gems are small, round, dark green skinned Squash with a pale coloured flesh. Ideal prepared with butter and seasoning to produce a fuller flavoured savoury dish. Try with parmesan and olive oil for a tasty light meal.
Spaghetti Squash are pale yellow cylindrical squash. The firm pale white flesh sheds away into long strands during cooking, which resemble spaghetti strands. The flesh is slightly crispier than spaghetti and can be appreciated cold with salad or hot with seasoning and butter.
Onion Squash, so called for their shape and have a size and appearance not too dissimilar to Buttercup. They are best roasted and seasoned to tease out their earthy and nutty flavour.
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RECIPIe's
© Barfoots of Botley 2008