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Muscat squash
The muscat squash or muscat pumpkin is a member of the cucumber family. Muscat squash is native to Mexico. The shape and size can vary greatly. Usually the squash is round to oval, broad and ribbed. The muscat squash can weigh from three to hunderds of kilograms. The skin is beige to orange, often with spots or stripes. The soft, fibrous, sweet flesh is dark yellow.
Main nutrients
Copper, Fiber, Folate, Magnesium, Manganese, Potassium, Riboflavin, Vitamin A, B6 and C.
Cut the fruit vertically into two halves and remove the fibers and seeds. From here, either cut the halves into watermelon-like slices, or scoop out the two fleshy halves with a tablespoon. Then eat raw, bake, steam, or boil the squash. When water is used in cooking the squash, the quantity of water should be kept small to avoid losing flavor and nutrients.
The flesh of the muscat squash is stewed or baked and served as a vegetable. The flesh tastes great in soups and curries. The squash is also commonly used as filling for pies or prepared in casseroles, soufflés, pancakes, and custards. Muscat squash puree also tastes delicious. The seeds are not eaten.
When to eat
The fruit can be best kept in a cool dry place. Cut Muscat squash will stay fresh for up to a week, when wrapped and stored in the refrigerator.
Did you know?
  • A roughly translation of squash is “eaten raw”.
  • Although the pumpkin is considered a vegetable, it is botanically a fruit.
  • Muscat squash might be one of the first solids which are well tolerated by kids because of the sweet taste.
  • In America pumpkins are used to make the Halloween party lanterns.
  • The phrase “pumpkinhead” is derived from pumpkin halves used as guides for haircuts in Connecticut.