Description
An annual plant with trailing stems, of the Cucurbitaceae family. Unlike summer squash, its skin is hard and inedible.

Squash played a dominant role in North American Indian agriculture. With corn and beans, squash was part of the mythology surrounding the origins and introduction of agriculture. It was venerated and numerous ceremonies took place at seeding and harvest times. Though these squash each have their own character, they almost all lend themselves to similar ways of cooking.

Some other varieties

Pepper squash
has a peppery, hazelnut flavour. It has golden-yellow, sweet, creamy flesh, wonderful with apples and roast pork. Cook in the oven. Serve with mussels steamed in white vermouth and orange sauce.

Buttercup squash
cut in half and bake in the oven about one hour. Purée with butter, brown sugar and nutmeg. Put the flesh back in its skin, sprinkle with salt and chives. Continue cooking for 20 minutes and serve.

Hubbard squash
has the thickest and driest flesh. Make a flan from it with roquefort cheese, or a soup by cooking it until creamy in a vegetable broth.