The Red Squash of Étampes is a traditional variety that produces large bright red fruits. Its squashes are spherical, very flattened, sometimes incurved, with pronounced ribs and they are often slightly bumpy. Their thick and orangish-yellow flesh is tender and watery. This vigorous and early, trailing squash is sown between April and June for a harvest in September or October.
Originating from Étampes, in Essonne, this variety has been the most cultivated in France since its introduction in the mid-19th century. Each plant can produce 1 to 4 fruits, weighing between 5 and 15 kg each. Squashes, kuris, and gourds belong to the Cucurbitaceae family and the Cucurbita maxima species. This annual plant develops long vigorous climbing stems thanks to its tendrils. Monoecious, it has separate male and female flowers, the latter being the ones that produce the fruits once pollinated.
Squashes come in different shapes and colours, ranging from ribbed, orange or red fruits to oblong shapes, pear-shaped, or even Turkish hat-shaped. Originating from South America, the species was introduced to Europe in the 16th or 17th century. Squashes are distinguished by their sweet and tasty flesh, as well as their tender and spongy peduncle. They are also low in calories but rich in vitamins, trace elements, and potassium, known for their antioxidant properties.
Harvest and storage:
Squashes should be harvested as late as possible, before the first frosts. Keep a large stem and store them in a temperate room (between 10 and 15 °C) to keep them for several months, or even up to a year, avoiding them touching each other.
The gardener's tip:
To save space and prevent rot, you can grow your squashes vertically on a mesh or sturdy stakes. If you let them run on the ground, place a tile, a brick, or a thick layer of straw under each ripe fruit to protect it from moisture and prevent it from rotting.
