Squash Sweet Dumpling - Cucurbita pepo

Cucurbita pepo 'Sweet Dumpling' is a trailing variety that produces about ten deeply ribbed cream-white fruits striped with dark green, weighing an average of 300 to 500g. The pale yellow-flesh reveals a delicate hazelnut flavour that is so sweet it can be used in pastries, compotes, or any dessert preparation. This lovely squash makes a good decorative element for several months. Sow the seeds from April to June to harvest from July to October.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes boast an astonishing variability of shapes, colours, sizes. They hybridise with remarkable ease, hence the huge number of varieties. 

In common language, winter squash refers to all kinds of pumpkins, potimarrons, pumpkins, etc. with tough skin and delicately sweet flesh. By summer squash or courgettes, we mean the different varieties that are harvested when the skin is still tender and young. These are consumed with the seeds.

They are all native to America and belong to the large Cucurbitaceae family. They were introduced to Europe in the 16th century.

• There are about ten species of squash, four of which are the most cultivated in our gardens. These are Cucurbita pepo, C. moschata or butternut squash, C. maxima, and finally C. argyrosperma.
• Cucurbita pepo: these are the most common in vegetable gardens, including certain pumpkins, courgettes, and pattypan squash, among others. including some pumpkins, courgettes, and pattypan squashes, 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 butternut squash: these plants 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 pumpkins. Their peduncle is rounded and becomes somewhat spongy. As the name of the species suggests, it mainly concerns varieties with large fruits. The leaves have 5 lobes.
• Cucurbita argyrosperma: they are very rarely found in our gardens. They have trilobed leaves and a very thick, robust, and non-ribbed peduncle.

Generally trailing, they cling to any support with their tendrils. Female flowers are distinguished from male flowers by their inferior ovary (under the flower), resembling an embryo of fruit. In many regions, male flowers are harvested after pollination to be eaten stuffed or in fritters. There are many ways to consume squashes and courgettes:  sautéed, fried, in gratin, in soups, or stuffed. Courgettes are famous in Provençal ratatouille, Italian caponata, Maghrebian couscous or many emblematic Mediterranean dishes. Courgettes and squashes are low in calories, but rich in vitamins, especially provitamin A, vitamin B and minerals.

Harvesting: squashes and courgettes are fruits that need a lot of water to give their best. Squashes are best when harvested ripe. Courgettes are harvested young and fresh. All should be handled with care and remain free of any cuts or bruises.

Storage: courgettes can be cut into pieces and frozen. Their fragile skin is not suitable for preservation as it is. Winter squashes with tough skin can be stored for several months and consumed throughout winter. Unlike other fruits and vegetables, they need warmth for optimal storage. There is no need to store them in a dark place, so it's best to store them where their plump silhouette can be appreciated.

Gardener's tip: place a slate or tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They also particularly like slightly moist soils. Mulch around the plants, especially during the height of summer. Squashes and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Avoid watering the leaves or flowers. Plant your squashes with alliums like chives, onions or shallots, or with legumes like beans or peas. However, the marriage of squash and cucumber may be detrimental to both parties.