Squash: Are you playing a game or planning dinner?

In the U.S., we are thinking about food. Squash the game is more popular in European countries, but has a very devoted following where played. By the way, it is called racquetball in the U.S.

     We divide squash into two seasons — winter squash and summer squash. This serves only to distinguish which verities are available at certain times of the year. With our mobile society the summer varieties are available most anytime of the year.  Remember, it is summer somewhere all the time.

     True squash is completely edible: the fruit, the flower and the seeds. Two basic types of summer squash are eaten when the fruit is immature and soft.  The more decorative hard-shell winter squash are grown while the weather is warm but harvested in the fall.

     Squash is rich in beta-carotene, fiber, vitamin A and C, low in calories and fat. It is an all round healthy food until you get to the preparation.  Some recipes call for sugar and oil there you have to watch the amount used.

     Floyd County, Texas is the largest producer of pumpkin squash in the state. It is located in the center of the high plains area, which is part the wind corridor of the United States.  Picture that: pumpkins on the ground and wind turbines in the air. That’s two crops at the same time on the same land.

     As you already know squash/pumpkins come in many sizes and colors. Some are for eating and some are just used for decorative purposes. The most popular ones seen in the grocery stores year round are yellow crook neck and green zucchini, which can be mistaken for a cucumber if not careful and the produce stocker has carelessly place them side by side. There are many recipes for these squash cooked every way from boiled, fried, grilled and baked.

     One squash I enjoy fixing is an acorn squash. For two people, select a small acorn squash and cut in half do not peel. Remove the seeds and put a tablespoon of butter and a tablespoon of brown sugar (I use Splenda) and a pinch of cinnamon or allspice in the cavity. Bake at 350 degrees for about 40 minutes. Check for doneness by piercing with a fork to see if it is soft. Time will vary according to size.  Remove from the oven and baste with juices around cut edges of squash. Serve in a small bowl to steady the squash, with a spoon for scooping out the savory squash. This makes an interesting added vegetable to your meal. I first encountered this at a B&B in Dorset, Vermont.

     The spaghetti squash is another interesting side dish. I have cooked a few of these, but have never found a recipe I am crazy about. If any of you have one you would recommend, please share.

     Of course the pumpkin squash is the star this time of the year.  Jack O Lanterns get our imagination stirring.  This allows you and your little one to express yourself.  You never see two alike, kind of like snowflakes. But for cooking purposes it is a lot of work to get enough pumpkin meat for a pie. I have tested both methods and prefer to just buy the canned product. I cannot tell a difference and it certainly speeds up the process of making pumpkin treats.   

     This year again the Main Street folks and H E B have collaborated to bring a little fall atmosphere to our downtown area with the distribution of pumpkins around the downtown business district.  Thanks for helping to spread the spirit of the season.

     I can be reached at PatsChat@livingston.net and check out my blog at Pat’sKitchenChat.blodgspot.com