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Chinese winter squash has a unique appearance and taste, with a salty flavor and firm texture. It can be used as a raw vegetable, roasted, or as a base for savory dishes. It can also be boiled and mashed as a substitute for potatoes. It is gaining popularity in the US and can be found in some supermarkets.
As an Asian squash variety that is popular in Japan and China, Chinese winter squash has a unique taste and appearance that sets it apart from many other types of squash. Sometimes referred to as a fuzzy melon, the squash is distinguished by dark green skin that is often mottled or speckled with lighter areas. Tiny hairs that are somewhat sharp and prickly cover the skin, making it a somewhat foreboding-looking vegetable.
However, the interior of the Chinese winter squash makes up for the intimidating exterior. The pulp is white in color and has a firm but pleasant texture. The taste is slightly saltier than most American squash varieties, making this variety an ideal complement as a raw vegetable with dip or as a roasted vegetable.
Known by names like koondor, tohgan and dong gua, winter squash can also be used as the base for a savory blend of meats and vegetables. The thick skin can be hollowed out and the inside mixed with seasonings and other ingredients to create a filler. Loading the filler into the zest and cooking it for 20-30 minutes can produce a beautiful and tasty appetizer contained in its natural boat dish.
In an age where people are looking for alternatives to starchy, carb-heavy favorites, Chinese winter squash can also be used to make a dish much like mashed potatoes or custard. Peeling the squash, dicing the insides, and then boiling them until soft will yield just the right base product to produce a custard dish. Adding milk, butter, salt and pepper will create a creamy dish that will taste very similar to mashed potatoes, but without the starch content and as many carbohydrates per serving. Likewise, these diced and boiled sections can be used as a substitute in potato salad recipes.
Chinese winter squash is starting to gain popularity in the United States. While it’s still considered a specialty item, many supermarkets are starting to carry it in the more familiar varieties. Conversion charts showing how to use this squash in place of other vegetables can be found at health food stores, luxury food markets, and online.
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