Squash

Source: [1]

Years grown at UBC Farm/LFSOG: one/zero (Planted in 2009-UBC Farm Seed Log 2009)

Growing conditions

Winter squash require 90 to 120 days to mature, while Summer squash require 50 to 60 days, depending on variety and growing conditions.

It grows best at temperature of 23-29°C (75°F-85°F) day and 15°C-21°C (60°-70°F) night (OMAFRA, 2010)

It is grown well on warm and well-drained soil, and soil with rich organic matters and its pH is 5.5 to 7.5 (Kovack, 2003)

Squash seeds are usually planted in hills; plant two to three seeds per hill about 1 to 1 ½ inch deep and thin to one plant per hill. Spacing varies with variety and vine size; 20 inches between bush varieties; 36 inches between vining varieties (Kovack, 2003)

Lot of compost and consistent watering are important (OMAFRA, 2010)

Bees and insects are required for pollination and fruit set (Kovack, 2003)

Protect the plant from weed, insects, and diseases(OMAFRA, 2010)

It is harvested when it is fully riped, and its skin is hard (OMAFRA, 2010)

Require warm, fairly dry storage conditions (OMAFRA, 2010)

Seasonality

Warm season (early spring through mid summer)- Full-sun exposure

Nutritional information

Squash is good source of vitamins and minerals, for example, vitamin A, vitamin C, potassium, fiber, manganese, and folate. These nutrients provide health benefits for a body, such as anti-cancer, prevention of prostate gland for men, and also prevention of birth defects for pregnant women. (The George Mateljan Foundation, 2010)

Nutrition Facts/Valeur Nutritive
Serving Size: 250mL (raw)
Amount Per Serving	%Daily Value*
Calories 67
Total Fat 0.15g	0%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 6mg	0%
Total Carbohydrate 17.29g	6%
Dietary Fiber 2.2g	9%
Sugars 3.25g
Protein 1.48g
Vitamine A	100%
Vitamine C	50%
Calcium	6%
Iron	8%
* % Daily value based on a 2000 calorie diet

Source: Health canada

Recipes

A. Curried Winter Squash Soup with Apples, Chickpeas, and Fresh Cilantro (Adreanne & Molly - UBC Sprouts)

Ingredients:

1 large butternut squash

1 large acorn squash

Tart, firm apples such as granny smith or pink ladies (3 of them should do it)

1 large onion

1 cup of cooked or canned chickpeas

(If you have dried chickpeas in your cupboard, just put 3/4 of a cup of chickpeas in a bowl and cover them with water. Leave them overnight to rehydrate. On the day of soup making (i.e the next day)boil them in separate sauce pan for 30 minutes or until tender.)

Garlic

Fresh cilantro

Salt

Pepper

Maple syrup

Garam masala

Cayenne

Cinnamon

Oil

Directions:

1. Cut the Butternut and Acorn Squash in half, seed them and give them a rub with some olive or canola oil. Sprinkle with salt, pepper, and little cinnamon. Pu these on a baking tray, and pop them in oven (set at 350 F) for approximately 45 minutes. The tops should have begun to bubble and crackle but not to look burnt.

2. Chop up the onion, garlic and apples. Toss them into the soup pot with a dash of oil and fry for about ten minutes until ingredients are looking mushy. Turn off the pot. Make a pot of tea, read a book and chop some cilantro while waiting for the squash to bake.

3. Once you have fully cooked the squash, pull it out of the oven and coarsely chop. It should be nice and mushy at this point as well. If you are a purist going for a good looking soup (which I hope means all of you) you might want to refrain from adding the Acorn Squash skin as it will look just heinous when blended. Add the squash to the soup pot, along with the cooked chickpeas and enough water to just cover everything. Now make that baby simmer!

4. As the soup simmers (no top! you want the water to evaporate a little bit!) add your spices. I have refrained from giving you quantities as it is up to you to decide how spicy, curried, salty or sweet you soup is going to be. Another option is to puree half of the soup in a blender for a smoother soup.

5. Just prior to serving, top the soup with cilantro and (for the non-vegans) a sprinkle of strong white cheese such as a nice cheddar. Enjoy with fresh baked bread and friends.

Source: UBC Sprouts

B. Butternut squash with garlic, ginger, lime - Agora

Ingrdients:

• 20 lb butternut or other winter squash (cubed)

• 10 lb carrot (chopped)

• 20 T olive oil

• 100 g sugar or 100 ml honey

• salt and pepper

• minced gingerroot

• 5 heads chopped garlic

• optional: 100 g lime zest

• 1.5 L lime juice

• 1.5 L water

Instructions:

1. Combine ingredients on high

2. Bring to a boil, cover, turn to med-low heat and cook 5 minutes

3. Uncover raise heat, stirring occasionally until liquid has evaporated and its cooking in oil

4. Lower heat and cook until squash is tender, add some stock if sticking

5. Add 30 L stock (or enough water to cover veggies) and turn heat to high

6. stir to mix syrup and scrape off bottom,

7. gently simmer 10 minutes

8. Puree soup

Additional usage inventory or ideas

Squashes can be used as decorative objects, such as carving, decorating, painting, flower displays, and seed work.(Boisset, 1997)

Carved Squashes (Boisset, 1997)

Equipments:

1 squash

Linoleum cutter and various sized nibs or wood-cutting tools

Tracing paper (optional)

Tape (optional)

Dressmaking pins (optional)

Soft pencil (optional)

Cookie cutter (optional)

Small hammer (optional)

Food coloring (optional)

Small artist;s paintbrush (optional)

Methods:

1. If you want to try your design on paper first, use tracing paper which will be easy to wrap around the squash. To transfer the design, tape or pin the paper around the squash and prick the pattern through it using a hat pin or dressmaking pins. remove the paper pattern, and, if you need to, join the dots using a soft pencil.

2. Using pins, mark the pattern repeats around the squash; the number will depend on the size of cookie your cutter (avoid using a large one). Hammer the cookie cutter into the flesh to a depth of approximately 1/2 inch / 1 1/4 cm. Remove and repeat the process until the pattern is complete.

3. Using the linoleum cutter or wood-cutting tools, carve the skin to the pattern desired. Remember, always cut away from your hands.

4. If you would like to add some extra color to your squash, mix food coloring with a little water. Paint the color roughly into the carved design with a small paintbrush. Any excess that gets onto the skin can be wiped off with a paper towel.

Academic connections

No Available

References

Andreanne and Molly. (2009). Workshop 3: Bread & Soup Making with Andreanne & Molly. Retrieved March 27, 2010, from http://ubcsprouts.ca/guides/BreadSoup.pdf

Boisset, Caroline. (1997). Pumpkins & Squash. Quebec, QC: The Reader's Digest Association (canada) Ltd.

Health Canada. (2009). Chapter 6 - The Elements Within the Nutrition Facts Table. Retrieved March 31, 2010, from

   http://www.inspection.gc.ca/english/fssa/labeti/guide/ch6e.shtml#a6_3

Health Canada. (2009). Squash, WInter, Butternut, Raw. Retrieved March 27, 2010, from http://webprod.hc-sc.gc.ca/cnf-fce/report-rapport.do?lang=eng

Kovack, John T. (2003). Squash. Retrieved MArch 30, 2010, from http://www.ozaukeemastergardeners.org/JournalVegetablespdf/Squash.PDF

NCAT. (2010). Organic Pumpkin and Winter Squash Production. Retrieved March 30, 2010, from http://attra.ncat.org/attra-pub/pumpkin.html

OMAFRA. (2010). Pumpkin and Squash Production. Retrieved March 27, 2010, from http://www.omafra.gov.on.ca/english/crops/facts/00-031.htm

Ruth and Dave. (2007). Squashes. Retrieved March 27, 2010, from http://www.flickr.com/photos/95142644@N00/426276934/

The George Mateljan Foundation. (2010). Squash, WInter. Retrieved March 27, 2010, from http://www.whfoods.org/genpage.php?tname=foodspice&dbid=63

West Coast Seeds. (2010). Squash. retrieved March 27, 2010, from http://www.westcoastseeds.com/product/Vegetable-Seeds/Squash/

Additional Notes

The word of squash come from the word askutasquash (the Massachusetts Indian word), meaning “eaten raw or uncooked.” Furthermore, Summer squash, pumpkins, watermelons, muskmelons, cantaloupes, and ornamental gourds are a member of the Cucurbitaceae family (commonly referred to as Cucumber, or Gourd family. These plants are also referred to as "cucurbits." (Kovack, 2003)

Summer squash have thin skin and mature midseason, while Winter squash, which mature late in the season, store well, and have a thick rind. (Kovack, 2003)

Both summer squash and winter squash have variety of flavors, shapes, colors, and sizes.

Below, they are types of Squashes that are grown in UBC Farm: (UBC Farm Seed Log 2009)

(S=Summer squash, W=Winter squash)

Autumn Delight Acorn (W)

Cornel Bush Delicata (W)

Festival Acorn (W)

Gold Nugget Kabocha (W)

Mesa Queen Acorn (W)

Sweet Mama Kabocha (W)

Early Butternut (W)

Amatista Cousa (S)

Butterstick Zucchini (S)

Gold Rush Zucchini (S)

Ambassador (S)

Noche Zucchini (S)

Golden Delight Zucchini (S)

Italiano Largo Zucchini (S)

Other Varieties of Squash:

Amber Cup (W)

Baby Blue (W)

Bennings Green Tint (S)

Blue Magic (W)

Buttercup (W)

Fairy (W)

Goblin Eggs (W)

Honey Boat Organic (W)

Red Kuri (W)

Small Wonder (W)

Spaghetti Squash (W)

Starship (S)

Sunburst (S)

Sweet Dumpling (W)

Sweet Meat (W)

Table King Acorn Organic (W)

Tivoli (W)

Tromboncino (S)

Tursk Turban

Uchiki Red Kuri Organic

White Vegetable Marrow (S)

Yellow Crookneck Organic (S)

Source: West Coast Seeds