Orange Pattypan Squash - Cucurbita pepo

The Squash or Pattypan Orange Squash is a beautiful heirloom variety that is said to have delighted pre-Columbian populations. With its star-shaped and slightly bulging fruits, the bright orange squash produces flesh with an artichoke-like flavour. They can reach 3 kg and 25 to 30 cm (10 to 12in) in diameter. When harvested young, they can be prepared like zucchini (raw, steamed, baked, marinated, etc.) because their skin is still very tender. For a unique presentation, stuff them. However, this requires waiting for the fruits to mature more with firmer skin. They then behave like winter squash and can be stored for a long time under good conditions.

The Pattypan Orange Squash is a non-vining variety that can be grown in small spaces such as a balcony, patio, or terrace. However, it still requires a container of at least 30 to 35 liters.

Zucchini and squash are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. squash and zucchini offer us astonishing variability in shapes, colors, and sizes because they hybridize with surprising ease. That's why there are so many varieties.

In common language, winter squash refers to all kinds of pumpkins, potimarrons, butternut squash, etc. with tough skin and delicately sweet flesh. Summer squash or zucchini refers to the different varieties that are harvested while the skin is still tender. The latter are consumed with the seeds.

All of them are native to America and belong to the large cucurbit family. They were introduced to Europe in the 16th century.

• There are about ten species of squash, of which four are the most cultivated in our vegetable gardens. These are Cucurbita pepo, Cucurbita moschata or winter squash, Cucurbita maxima, and finally Cucurbita argyrosperma.
• Cucurbita pepo: these are the most commonly grown in vegetable gardens and include certain pumpkins, zucchini, pattypan squash, etc. They are generally recognised by their rigid and serrated leaves and their angular peduncle with at least 5 ribs that do not widen at the point of attachment to the fruit.
• Cucurbita moschata or winter squash: they have soft leaves. The peduncle is very ribbed and visibly widens at the point of attachment to the fruit. The leaves take the shape of a heart.
• Cucurbita maxima: these are mainly butternut squash. Their peduncle is rounded and takes on a slightly spongy appearance. As the name of the species suggests, it mainly concerns varieties with large fruits. The leaves have 5 lobes.
• Cucurbita argyrosperma: very rarely found in our gardens, they have trilobed leaves and a very thick, robust, and non-ribbed peduncle.

They are generally vining plants and cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (under the flower), resembling an embryo of a fruit. In many regions, male flowers are harvested just after pollination to be eaten stuffed or in fritters. There are many ways to consume squash and zucchini. Sautéed, fried, in gratins, soups, or stuffed. Zucchini is a staple in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many emblematic Mediterranean dishes.

Harvesting: Squash and zucchini are fruits that need plenty of water to bring out their best flavor. Squash will taste better when harvested at ripeness. Zucchini are harvested young and fresh, while still immature. All should be handled with care and remain free from any cuts or bruises.

Storage: Zucchini can be cut into pieces and frozen for storage. Their delicate skin is not suitable for storage as is. Winter squash with tough skin can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimal storage. There is no need to store them in a dark place, so you might as well keep them where their plump silhouette can be appreciated.

Gardening tip: Place a slate slab or tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They also prefer slightly moist soil. Consider mulching around the base, especially during the height of summer. Squash and zucchini are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Associate your squash with alliums like chives, onions, or shallots, or with legumes like beans or peas. However, the combination of squash and cucumber may be detrimental to both parties.