These squash are large, pear-shaped, elliptical or nearly round, and feature smooth or rounded ribs, thick shells, and abundant yellow or orange pulp containing numerous seeds also known as pips.
Castilian squash is grown mainly in Mexico’s Northern and Central Highlands, North and Central Pacific, as well as North and Central Gulf, and receives various names according to its zone of cultivation:
In some places different varieties, their shells hollowed out and dried, become
In parts of the rural north of Mexico, where their growing season is prolonged, the fruits are half-cooked and flesh is cut into rounds called
The most widely eaten Castilian squash dish is a sweetened recipe known as
Round squash, long squash or zucchini
Unripe fruits that can be round or nearly oval. Consumers prefer the former for their flavor; their soft, nearly smooth shells; their yellow flesh and small, soft seeds. The latter are similar to round varieties in all but physical form, and are more widely cultivated and consumed throughout the world. Prime season extends from February to April and August to October; the highest-volume production is situated in the North Pacific region (Sonora). Mexicans use round zucchini as an ingredient in broths and stews; the squash are cooked and hollowed out, then stuffed. Long squash or zucchini are eaten raw in salads, cooked into soups, stews or casseroles with sauces; they are an ingredient in rice dishes; stuffing for tamales; and they can be cooked and hollowed out, then stuffed. Finally, they can be a garnish or base for soups.
Squash plants bear two types of flowers (male and female). If properly harvested, only male flowers are picked and female flowers are left on plants to produce fruit (squashes or pumpkins). Squash blossoms are also eaten in broths, are a base for soups, are stuffing for
All pumpkins and squashes contain seeds—also known as pips—but in this case we are referring to Castilian or