I had a great time this year in the garden growing new things. Different types of beans, brussels sprouts, cucuzza (a kind of squash), just to mention a few. But the most intriguing of them all was the strange Italian squash that grew from a seed that Mary Menetti gave me. Mary runs the Italian Garden Project. She’s always on the lookout for gardeners to grow a few of her heirloom seeds each year, and this year I tried a bunch of different things including this nameless squash. We weren’t really able to gather much more information about it–just that a cousin of Mary’s from Italy gave her the seeds. I’m still trying to find out more about it.
I had pretty much forgotten about this plant. I saw it growing by the pole beans, but I didn’t give it much attention. Then I noticed as it grew it started to climb up the pole beans, all the way up to the top and then all across them. At this point it was hard to miss. A few flowers appeared–not many. And only one became fruit. This squash started looking like, well, a squash, like one of those round zucchini. Then it got bigger and started to look like a small pumpkin. It was just different than any other squash I had grown before. I grew very intrigued as time to harvest it approached. The only way to find out more about it was to cut into it.
When I cut into it I found a sweet-smelling squash, with almost a fruity aroma, like spaghetti squash in texture but with whiter flesh and fewer seeds.
I roasted it in the oven like you would a spaghetti squash and ate a portion of it one night for dinner with nothing on it, not even salt. I wanted to get an idea of its most basic taste. And it was sweet! Sweeter than any other squash I had ever had. I didn’t care for it for a savory preparation, but something else came to mind. It reminded me of siam pumpkin (“cucurbita ficifolia“). This melon-looking thing is actually a squash, and it’s used in Spain and other countries for sweet preparations, fillings and jellies. Believe me, it’s good. One of my favorite treats when I was a kid.
So, I added a little sugar, not much, and cooked the squash down until it achieved the consistency of the “cabello de angel” that I remember from my childhood. Looks like golden strands of hair, like an angel’s hair. It is incredibly similar and I can’t get over it! I have saved some seeds and I will definitely try growing it again next year.