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Winter Squash & Pumpkins

Winter Squash

Winter Squash Recipes

Spaghetti Squash & Pumpkin Seeds

Winter Squash & Pumpkins Contents

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Winter Squash & Pumpkins
(Excerpts from "Winter Squash and Pumpkins From Seed To Supper"
2nd Edition)

      Inspite of their name, winter squash (and pumpkins) are a warm weather crop, but called winter because they can be stored well into and through the winter. There are four species of winter squash with pumpkin varieties in all them. The difference between winter squash and pumpkins is more culinary than botanical; winter squash have a finer texture and milder flavor, pumpkins have a somewhat coarse, stronger flavor and are generally orange in color. A squash/pumpkin vine can set several fruit before ripening all at the same time.

      There are many varieties of winter squash & pumpkins. With plant breeders developing new strains every year, it is impractical for a publication of this size to cover all of them. Consult a well established nursery in your area to determine the varieties that will do best in your climate. Some of the more common varieties are:

Cucurbita pepo

Gold Nugget - 95 days - bush type - up to 8 softball size fruits per plant.
Acorn
Cream-of-the-Crop - bush type - 85 days - cream colored rind - golden flesh.
Carnival - bush type - 85 days - cream colored with orange spots or pale green with dark green spots in vertical stripes - coloration sometimes divided part and part - golden flesh.
Jersey Golden - small bush - 60 to 80 days - gold rind - light yellow to orange flesh.
Table Ace - semi-bush - 70 days - black rind - orange flesh.
Table King - 75 days - dark green rind - golden flesh.
Table Queen - semi-bush - 90 days - dark green to golden yellow rind - orange flesh.
Spaghetti
Spaghetti - 100 days - The spaghetti squash shaped like a fat yellow skinned zucchini grows from 10 to 12 inches long and 3 to 4 inches wide.
Pumpkin (some varieties)
Jack O’Lantern Pumpkin - 110 days - medium-size.
Connecticut Field Pumpkin (Big Tom) - 120 days - large Jack O’Lantern type.
Delicata
Delicata (Sweet Potato Squash) - cream colored rind with orange or green stripes - 110 days.

Cucurbita moschata

Calabaza (Cuban Pumpkin) - 130 days - 5 - 7 pounds - mottled green or yellow and tan - light yellow flesh.
Golden Cushaw - 110 days - tan skin with curved necks - pale yellow flesh - rambling vines.
Tahiti Squash (Melon Squash) - 100 days - large curved necked fruit - tan skin with carrot orange flesh - sweeter than most.

Cucurbita mixta

Green Striped Cushaw - 110 days - pear-shaped creamy white rind with green stripes and a curved neck - pale yellow flesh - rambling vines.

Cucurbita mixta (Continued)

Butternut
The butternut is shaped like a fat zucchini with a bulbous end.
Butterbush - bush type - 75 days - reddish orange rind and flesh.
Early Butternut - semi-bush - 80 days - tan rind - orange flesh.
Waltham - 85 days - dark orange to tan rind - orange flesh.
Pumpkin (some varieties)
Autumn Gold - 90 days - bright yellow hybrid.
Big Max - 120 days - huge often over 100 pounds.
Big Moon - 120 days - 1 or 2 pumpkins per vine - up to 200 pounds.
Cinderella - 95 days - bush - medium-size jack o’lantern.
Small Sugar Pie or New England Pie - 100 days - small-size globe shape.
Spirit Hybrid - 100 days - medium-size symmetrical fruits for Halloween carving.
Triple Treat - 100 days - uniform shape for carving fine flesh for eating with hull-less seeds for roasting.
Lady Godiva - 110 days - 8-inch fruits - hull-less seeds.
Hungarian Mammoth - 115 days - hull-less seeds.

Cucurbita maxima

Dakota - 120 days - orange skin with dark green star burst like rays at stem and blossom ends.
Hubbard (all varieties)
The fruit grows to 10 to 15 inches long - 8 to 10 inches wide and up to 15 pounds. Mostly pear shaped - sometimes pointed at the narrow end.
Blue Hubbard - 120 days - blue grey skin.
Green Hubbard - like Blue Hubbard with a dark green skin.
Boston Marrow - like Blue Hubbard with a red orange skin.
Turban (all varieties)
Buttercup - bush type - 75 days.
Sweet Mama - 85 days.
Turk’s Turban - 105 days - shaped like a brightly colored turban grows large-size from 8 to 12 inches in many colors; red brown, white and dark green.
Banana
Pink Banana - Pink Banana Jumbo - Blue Banana - 120 days - creamy pink skin - banana shape.


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Selected Winter Squash and Pumpkin Recipes
(Excerpts from "Winter Squash and Pumpkins From Seed To Supper"
2nd Edition)

       In spite of their name, winter squash (and pumpkins) are a warm weather crop, but called winter because they can be stored well into and through the winter. There are four species of winter squash with pumpkin varieties in all them. The difference between winter squash and pumpkins is more culinary than botanical; winter squash have a finer texture and milder flavor, pumpkins have a somewhat coarse, stronger flavor and are generally orange in color. A squash/pumpkin vine can set several fruit before ripening all at the same time.

      Edible parts are the blossoms, fruit, seeds and tender new growth stem ends and leaves (if you cut back the plants to produce fewer but larger fruit). Winter squash can be eaten in their immature state like summer squash.

PURÉE OF PUMPKIN SOUP
 
Simple and good.    
  Peel and cut  
1 pound of pumpkin  
  into uniform pieces. Cook in  
3 tablespoons butter or margarine
4 tablespoons water
and
a pinch of salt.
 
  When the pumpkin is quite soft, pass it through a sieve, food processor or blender. Return the purée to the saucepan and dilute with  
3 to 4 cups consomme (or milk).  
  Return to a boil and finish off with  
4 tablespoons butter or margarin.  
Makes 4 to 6 servings.  
 
SQUASH CUSTARD PIE
 
This could as well be pumpkin custard pie.  
  Bake or microwave  
1 1/2 to 2 pounds winter squash  
  Measure 2 cups mashed squash and spoon into a  strainer to drain off any excess liquid. In a large-size bowl, beat  
4 eggs with
1 1/2 cups whipping cream
2 teaspoons ground cinnamon
and
1/2 teaspoon ground nutmeg.
 
  Stir in squash and  
2/3 cups firmly packed brown sugar.  
  Mix well and pour into a 9-inch unbaked pie crust. Bake at 350° F for 1 hour to 1 hour 10 minutes or until the  custard appears set when gently shaken. Cool before serving.  
Makes 6 servings.  

PUMPKIN PANCAKES
 
Pumpkin in the morning will start your day in a very nice way. I like to sift my measured dry ingredients together to give them a partial mix and eliminate any lumps.  
  In a large-size bowl, beat  
1 1/2 cups milk
1/2 cup cooked and mashed pumpkin
2 tablespoons vegetable oil
2 eggs
and
1 teaspoon vanilla extract.
 
  Sift together into the above mixture  
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
and
1/4 teaspoon salt.
 
  Beat until smooth. Pour onto a heated and lightly greased griddle. Cook until the top surface is bubbly and the edges are dry. Turn and cook until golden brown. Keep the pancakes warm. Serve with butter and syrup or honey. Even better, top with hot sautéed apples or hot apple pie filling and syrup or honey.  
Makes about 16 pancakes.  
   

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Spaghetti Squash & Pumpkin Seed Recipes
(Excerpts from "Winer Squash and Pumpkins From Seed To Supper"
2nd Edition)

      Use the squash spaghetti strands as you would use cooked pasta spaghetti. Serve it hot tossed with your favorite pasta sauce and grated Parmesan cheese.

COOKING SPAGHETTI SQUASH
 
     
CONVENTIONAL OVEN  
 

Pierce the shell of one whole spaghetti squash. Bake uncovered at 350°F for 45 minutes. Turn squash over and continue to bake until shell gives to pressure, 15 to 45 minutes. Cut in half and remove seeds. Remove the spaghetti like strands with a fork.

 
   
MICROWAVE  
 
  Cut one spaghetti squash lengthwise and remove the seeds. Place the halves cut side up on a non-metallic baking dish. Microwave on high (100%) for 10 to 12 minutes. Rotate each piece 1/2 turn after 5 minutes. Let stand after cooking for another 5 minutes. The shell should give to pressure. Remove the spaghetti like strands with a fork.  
   
BOIL  
  Place halves cut side down in pot with 3 inches of water. Bring water to a boil and cook for 20 minutes or until squash is tender. Remove the spaghetti like strands with a fork.  
 
SPAGHETTI SQUASH HASH BROWNS
 
  Hash browns will never be the same.  
Cook and separate the strands of  
  Cook and separate the strands of  
1 spaghetti squash.  
  In a large-size bowl, mix the strands with  
1/2 cup all-purpose flour and
1/2 cup grated Parmesan cheese.
 
  Place a wide frying pan over medium heat and melt  
1 tablespoon butter.  
  Drop spoon-fuls of the squash mixture into the fry pan and press with a fork into 3 inch diameter flat cakes. Cook until the bottoms are lightly brown (2 to 3 minutes), turn them over and brown the other side. Serve warm with sour cream and garnish with parsley.
 
Makes 4 to 6 servings.  
 
 

PUMPKIN SEEDS
 
 

      All pumpkin/squash seeds are edible. The hulls can be a nuisance, but, they’re edible too. Consuming pumpkin seeds is easier with hull-less seeds found in the Triple Treat, Hungarian Mammoth or Lady Godiva cultivars.
      Pumpkin seed oil can be pressed from roasted seeds. You need a lot of seeds. It has a strong nutty favor similar in style to sesame oil. And, like sesame oil, use it sparingly to lightly season a dish after cooking. Pumpkin seed oil is touted by many for its curative powers. It has a great combination of vitamins, trace elements, silicic acid, fat and protein.

 
  .  

PAN ROASTED SEEDS

 
  In a 1-quart stainless steel saucepan over medium-high heat, roast  
1 cup rinsed pumpkin seeds in
1/2 teaspoon vegetable oil
 
 
for about 8 minutes. Remove from the heat when they puff up slightly and start to change color. Add
 
Salt to taste.  
  Let cool to serve.  
 
OVEN ROASTED SEEDS
 
  In a 10- by 15-inch baking pan, place
 

2 to 3 cups rinsed pumpkin seeds.

 
  Sprinkle lightly with  

salt.

 
  Bake in a 300° F oven until golden and crisp, about 45 minutes; stir occasionally If made ahead, cool and store airtight up to 3 days. A 14-pound pumpkin yields about 1 1/2 cups of seed.  

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Winter Squash & Pumpkins Contents
(from "Winter Squash and Pumpkins From Seed To Supper"
2nd Edition)

Preface
Cucurbitaceae - The Gourd Family - Squash
Winter Squash And Pumpkins
Nutritional Breakdown
Cultivation
 
  Irrigation
Harvest
Pest And Disease
 
Cooking Methods  
  Bake
Boil
Braise
Microwave
Steam
 
Recipes  
  Squash/Pumpkin Purée
Squash/Pumpkin Sauté (Purée)
Pumpkin Pancakes
 
Soup  
  Purée Of Pumpkin Soup
Cream Of Pumpkin Soup
Autumn Squash / Pumpkin Soup
Pumpkin Shell Soup Service
Sunny Day Soup
Peanut Butter Cream
Squash And Chestnut Soup
 
Side Dishes  
  Baked Squash
Baked Glazed Squash
Nutmeg Squash
Sweet Buttered Squash
Spiced Squash
Acorn Squash And Apples
Squash Drops
Squash And Apple Casserole
Pumpkin Au Gratin
Pumpkin Croquettes
Sautéed Butternut Squash
 
Snacks / Desserts Bread  
  Pumpkin Pine Nut Bread
Pumpkin Bread
Squash Corn Bread Muffins
Pumpkin Apple Streusel Muffins
Streusel Topping
Pumpkin Surprise Muffins
Pumpkin Oat Bran Muffins
Pumpkin Drop Cakes Cake
Pumpkin Oat Cake
Pumpkin Almond Cake
The Glaze
 
Cookies  
  Pumpkin Raisin Nut Cookies
Pumpkin Whole Wheat Cookies
Pumpkin Oatmeal Nut Cookies
 

Pudding  
  Steamed Pumpkin Pudding
Pumpkin Rice Pudding
Pumpkin Bread Pudding
Pumpkin Custard Pudding
 
Pie  
  Pumpkin Pie
Pie Crust
Squash Custard Pie
Pumpkin Pie Squares
Pumpkin Cheese Pie With Persimmon Glaze
Persimmon Glaze
Pumpkin Tart And Whipped Cream
Warm Ginger Cream
Tart Shell
 
Sweets  
  Acorn Squash Dessert
     Pumpkin Ice Cream
     Pumpkin Custard Ice Cream
     Pumpkin Pie Spice
     Pumpkin Fudge
     Pumpkin Soufflé
 
Spaghetti Squash  
  Conventional Oven
Microwave
Boil
Spaghetti Squash Verdi
Spaghetti Squash Hash Browns
Spaghetti Squash Salsa Salad
Spaghetti Squash Salad
Spaghetti Squash Frittata
Stuffed Spaghetti Squash
Spaghetti Squash With Buttered Broccoli
 
Pumpkin Seeds  
  Pan Roasted Pumpkin Seeds
Oven Roasted Pumpkin Seeds
Buffalo Seeds
Curried Pumpkin Seeds
Pumpkin Seed pesto
Pumpkin Seed Salsa
Chicken With Pumpkin Seed Sauce
 
Preserving  
  Storage
     Freezing
     Canning
     Dehydrating
     Banana Squash
     Hubbard Squash      
Pumpkin Jam
Pumpkin Butter
Fresh Pickled Pumpkin
 
Appendix  
  Apple Nut Muffins Stuffins
Macaroon Muffin Stuffins
Cream Fillings
 
Index  

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Winter Squash & Pumpkins From Seed To Supper
2nd Edition
Comb Bound Paper Back Book $14.95
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Winter Squash & Pumpkins From Seed To Supper
Downloadable PDF Interactive E-book $5.95
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