Squashes, the fruit of vines belonging to the genus Cucurbita, are categorized into summer and winter varieties, depending on their harvest time and characteristics.
Summer squashes like zucchini, pattypan, and yellow crookneck are gathered during the summer, boasting tender skin and small fruit. They are typically enjoyed fresh with minimal cooking required.
Winter squashes, including hubbard, acorn, spaghetti, and pumpkin, are harvested in late summer. They undergo curing to toughen the skin and are stored for later consumption. Compared to summer squashes, they usually demand longer cooking times.
Native to North America, squash played a vital role among Native American agriculture, forming part of the “Three Sisters” alongside maize and beans. This traditional planting method involved intercropping these three crops, with squash vines providing weed control and ground cover.
Asian cuisine embraces various squash types, from the bitterness of Chinese bitter melon to the sweetness of Taiwanese okra and opo squash. These versatile ingredients contribute distinct flavors and textures to a wide array of Asian dishes.