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Squashes

When the early American farmers planted corn and beans they also planted squash. The giant squash leaves spread across the ground surrounding the cornstalk and protected the soil from too rapid evaporation. The prickly stems deterred animal predators and the edible blossoms made a tasty treat and added a piquant and delicate flavor to most foods. All in all, squashes were worthy partners on the milpah mound.

Squashes were an important part of the Peruvian and Mexican Indian diet and were domesticated as far back as 3000 B.C. Cucumbers and watermelons belong to this family of plants and were known to Old World planters.

Squashes interbreed rapidly. Summer varieties, harvested when immature. They have soft, edible shells which contain valuable beta carotene. Winter squashes

Baked Winter Squash Pudding

	3 pounds butternut, hubbard or acorn squash
	1/2 cup of water
	1 cup chopped onion
	1 tablespoon chopped Italian parsley
	4 tablespoon olive oil
	Salt and pepper to taste
	1 clove of garlic minced
	1 tablespoon shredded fresh basil
	3 eggs slightly beaten
	1/4 cup breadcrumb, packaged or homemade

Split squash into large chunks and bake in 350ºF oven just until soft. Scoop out from shells, chop coarsley and combine with water, onion, parsley, basil, salt, pepper and beaten eggs. Mash coarsley and mix well to combine all ingredients.

Pour into a 9-by13-inch greased baking pan and sprinkle with bread crumbs and dot with butter. Bake 45 minutes or until pudding is well-puffed and lightly browned. Yield 8 servings.

All material on this page is copyrighted 2000-2007 by Violet Oppenheimer unless otherwise stated. None of this material may be reproduced for commercial use without permission. Please contact her son and webmaster William Silvert for further information. This page was last updated on 11-Sep-2007.