Hard and ugly, curious and inedible, gourds are among the most confusing fall vegetables. According to the Canadian Gourd Society (CGS), people are passionate about gourd crafting – not eating!
On their website the CGS explain that gourd growing and drying takes place in the fall. By the spring, they’re dry, hollow and hard and it’s time for gourd crafting. The CGS website publishes a wealth of information about gourd workshops, equipment, supplies, gourding ideas and projects. But if you thought gourds were only useful when dried and crafted into fashionable flowerpots and birdhouses, you’ll be happy to know there is much more to this category of vegetable than meets the eye.
Of course, the term gourd means a large, hard-shelled fall vegetable. Gourd is a category, however, that includes the more colourful, soft shelled winter squashes such as pumpkins, butternut squash, acorn squash, spaghetti squash and many others you’ve seen in grocery stores and on- farm markets.
Markets on farms offer the most unique variety of winter squash. These include Sweet Dumpling and Red Currie, along with more common traditional varieties like Butternut and Spaghetti squash commonly found at grocery stores. When it comes to traditional varieties, most of us can roast squash with some modicum of skill, but when it comes to the newer squash varieties, that’s when people begin to shy away.
GOURMET TIPS FOR COOKING SQUASH
Don’t miss out on a good thing this fall. Here’s my advice on preparing a few irresistible squash dishes.
Sweet dumpling squash are smaller than most, round with a mottled green and white exterior. The flavour is somewhat sweet with a mild savoury taste and they have an edible skin. Just wash the outside, cut it in half, remove the seeds, and slice it. Baste it with a little garlic oil and roast it in a hot 425F oven for 20 minutes or until soft. Remove the squash slices from the oven and do what I do – once cooled, pick them up with your fingers and eat them like you would cookies! They’re so yummy, even the kids will love them!
Carnival squash is a relative newcomer to the squash family. It’s the same size and shape as Sweet Dumpling squash, but the Carnival squash is a beautiful orange, green and cream colour. Because of its rich fall hues, this squash is popular as a table centrepiece – pity, because it’s so delicious.
The flavour is sweet, but a little more buttery than the simple, straightforward taste of Sweet Dumpling squash. For this reason, it’s beautiful steamed (not boiled, to avoid excess moisture), mashed with lots of freshly grated parmesan cheese and a little bit of cream. The skins of both Sweet Dumpling and Carnival squash are edible but peeling is necessary if you’re making mashed squash.
Honeynut Squash looks like a smaller version of Butternut Squash. It grows smaller, with more flavour concentration. Honeynut squash makes an irresistible cream of squash soup garnished with crème fraîche and dried pumpkin seeds. A beautiful fall treat.
Of course, you can stick to traditional winter squash varieties, but I’m finding these a little bland in flavour when compared to the newer varieties. The only squash that stand up to the new kids on the block in terms of flavour are Buttercup, Kabocha, Hubbard and Turban Squash. When roasted with thyme, garlic and other savoury spices, they present a deep richness on the palate that fills your insides with satisfying fall goodness.
SHOP AT A FARM
With autumn around the corner, flavours are turning savoury, making winter squash a welcome addition to the dinner table. And as leaves display their blaze of glory, why not take a leisurely drive in the countryside? It’s here you’ll find fields of ripening gourds, including a dizzying array of winter squash. For a directory of farms near you, go to www.farmfreshontario.com
Lynn Ogryzlo is a food writer. She can be reached at lynnogryzlo@gmail.com
