That's one ancient vegetable

Squash, corn and beans formed the basis of the diet of North American Indians and were known as “The Three Sisters”.

Squash is a member of one of the oldest vegetable families in the world. Widely cultivated by the Indians, this versatile wonder-veg can be used in soups, stews, purees, desserts and pies. The more exotic kinds such as turban squash are strictly decorative. The kinds that you will enjoy eating this Thanksgiving, however, include:

Butternut squash: Fairly dense golden flesh, makes an excellent puree.
Pumpkin: Good in sweet and savoury recipes.

Acorn squash: Good for baking in the skin.

Spaghetti squash: Has a fibrous flesh which looks like spaghetti when cooked.
Doody or white pumpkin: Has pale greenish-white flesh and a delicate flavour.

Cooking squash

Microwave: Cook whole, first piercing the skin with a sharp knife in several places. Cook on high for 6-8 minutes. Let stand for five minutes.

Baking: Cut squash in half and scrape out the seeds and any stringy parts. Rub the inside with a teaspoon of olive oil and sprinkle with a little salt and garlic (optional). Bake uncovered in a hot oven for about 30-45 minutes (depending on size) until tender. Alternatively, cook squash whole for about 1 hour.

Boiling/steaming: Cut off the peel, chunk, and boil or steam until tender.

But what are they good for after Thanksgiving?

• Soups using fresh peeled and chunked squash, just mash it!
• Roasted squash chunks sprinkled with herbs and spices... mmmm...
• Cooked cubes to cooked beans and corn,served with rice or another grain
• Stuff a half and bake it with your fave veggies, tofu, tempeh, nuts and seasonings.
• Cook spaghetti squash and serve with a fresh tomato sauce or your favourite spaghetti sauce

Squash Recipes:

Curried Squash

2 large acorn squash
1 medium red onion, chopped
1-1/2 tsp oil
1 tsp black mustard seeds
1-1/2  tsp minced garlic
1-1/2 tsp ground cumin
1 tsp ground coriander
1-1/2 tsp ground turmeric
1 tsp salt
1 Tbsp sugar or sucanat
2 cups vegetable stock or water
3 Tbsp unsweetened dessicated coconut

Peel and seed squash and cut into small cubes. Saute onion in oil until soft, add mustard seeds and cook stirring until they begin to pop, then add garlic, cumin, coriander, turmeric, salt and sugar, and cook for about two minutes, stirring constantly. Add squash, stirring to coat with with the seasonings, and add the water or stock. Simmer for 10 minutes, add coconut and salt to taste and continue cooking until squash is tender and liquid evaporated. Serve with rice and vegetables. Serves 3-4.

Butternut Squash and Sage Orzo

1 large onion
1 garlic clove, minced
1 large butternut squash, peeled, seeded and cut into 1/2 inch pieces
4 cups vegetable stock
1/2 cup dry white wine (or substitute water)
1 cup orzo (rice shaped pasta, available in most supermarkets)
3-4 leaves of fresh sage, minced fine OR 2 tsp dried sage
Grated parmesan cheese (optional)

Sauté onion and garlic in a little oil until onion is tender. Add squash and stir to coat. Add 1 cup stock and wine, simmer until squash is almost tender and liquid absorbed, about 10 minutes. Meanwhile bring the rest of the stock to boil in a heavy saucepan, add the orzo and boil until tender but not overcooked, about 8 minutes. Drain orzo and stir in the squash mixture and the sage and parmesan (if using).

Three Sisters Stew

1 tsp oil
l large onion, sliced
l clove garlic, crushed
l jalapeno chili, finely chopped
2 squash of different kinds, e.g. butternut and acorn, peeled and sliced
2 large or 4 small zucchini, cut into l inch pieces
3 cups fresh or frozen green beans, cut into l inch pieces
l cup fresh or frozen corn
l teaspoon dried thyme
1/2 tsp savory
salt and black pepper to taste
2 (l6-ounce) cans kidney or pinto beans
1-2 cups vegetable stock or water (don't let the stew boil dry)

Saute onion, garlic and chili for about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook covered over a low heat 10-15 minutes, stirring frequently until squash is tender. Serve with wholewheat bread and a green salad.

From the September / October 1998 issue of Lifelines.