Squash (plant) - Cultivation

Cultivation

Archaeological evidence suggests squash may have been first cultivated in Mesoamerica some 8,000 to 10,000 years ago, and may have been independently cultivated elsewhere at a later date. Squash was one of the "Three Sisters" planted by Native Americans. The Three Sisters were the three main native crop plants: maize (corn), beans, and squash. These were usually planted together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided ground cover to limit weeds. Weeds can be detrimental to the growing conditions of the squash. The beans provided nitrogen fixing for all three crops.

Summer squashes, including zucchini (also known as courgette), pattypan and yellow crookneck are harvested during the growing season, while the skin is still soft and the fruit rather small; they are eaten almost immediately and require little to no cooking. Winter squashes (such as butternut, Hubbard, buttercup, ambercup, acorn, spaghetti squash and pumpkin) are harvested at maturity, generally the end of summer, cured to further harden the skin, and stored in a cool place for eating later. They generally require longer cooking time than summer squashes. (Note: Although the term "winter squash" is used here to differentiate from "summer squash", it is also commonly used as a synonym for Cucurbita maxima.) The squash fruit is classified as a pepo by botanists, which is a special type of berry with a thick outer wall or rind formed from hypanthium tissue fused to the exocarp; the fleshy interior is composed of mesocarp and endocarp. The pepo, derived from an inferior ovary, is characteristic of the squash family (Cucurbitaceae). In culinary terms, both summer and winter squashes are generally considered as vegetables, even though pumpkin may be used for sweet dishes.

In addition to the fruit, other parts of the plant are edible. Squash seeds can be eaten directly, ground into paste, meal, "nut" butter, even a fine flour, or (particularly for hulless pumpkins) pressed for vegetable oil (e.g. bottle gourd, buffalo gourd, and pumpkin seed oils). The shoots, leaves, and tendrils can be eaten as greens. The blossoms are an important part of native American cooking, and are also used in many other parts of the world. Both the male and female blossoms can be harvested pre- or mid-flower.