nameless winter squash

The other day at the Alemany farmers’ market I found a type of winter squash that was similar to one squash my mom used to cook when I was growing up in Brazil. I decided to buy it to give it a try. This looks a bit like acorn squash but I was not able to get the correct name at the market. The sign just said “squash/pumpkin.” Pretty general. In my home State of Minas Gerais, they call this type mogango. Typically it’s eaten young as opposed to here in the US where I think folks eat it mature or perhaps only use it for decoration. In either hemisphere, the first mogangos come out in early spring. That would be mid September to early October in Brazil. Since I got this one just the other day and we’re in the Northern Hemisphere, I have to think people like it aged.

This squash is smooth with little even grooves that give it a pleasing shape. The skin has a dark green color with specks of white and light green. The flesh has a beautiful sort of pale chartreuse color. Depending on how young the squash is you can cook it with the skin on. Otherwise you need to peel it because it gets a bit too tough. I cooked mine with the skin on, hopeful that it would be tender. It wasn’t. I ended up peeling it off at the table. This squash has a similar flavor to the Brazilian variety: light, a little creamy and with a hint of nuttiness. I like them a bit more youthful so I’ll look for it again this spring.

The way my mom prepared this squash was very simple and you can use it as a side dish. We ate ours with rice and beans. It was divine!

nameless winter squash sauté with skins on

Nameless Winter Squash

1 mogango squash, peeled (or not if young) cut into 2×1 inch rectangles
2 cloves garlic, minced
1 shallot, minced
3 chopped scallions (including green parts)
1 red jalapeño pepper, remove most of seeds and ribs– leave some for a little kick
3 tbsp olive oil
Salt
Pepper
~1/2 cup water
Fresh lime juice for sprinkling at the table

How to:
Using a deep pan, heat olive oil for about a minute. Add garlic and shallot and sauté for a minute or so. Add squash, jalapeño pepper. Sauté for 2-3 minutes. Add water. Cover and cook on high heat for about 15 minutes, stirring it few times. Add scallions, salt and pepper. Transfer to a platter and serve!

my, what a big squash you have there!