Editing Cucurbita (section)

== Uses ==

=== Nutrition ===
{{nutritional value
| name = Summer squash, all varieties, raw
| water = 95 g
| kJ = 69
| protein = 1.2 g
| fat = 0.2 g
| carbs = 3.4 g
| fiber = 1.1 g
| sugars = 2.2 g
| iron_mg = 0.35
| magnesium_mg = 17
| phosphorus_mg = 38
| potassium_mg = 262
| zinc_mg = 0.29
| manganese_mg = 0.175
| vitC_mg = 17
| thiamin_mg = 0.048
| riboflavin_mg = 0.142
| niacin_mg = 0.487
| pantothenic_mg = 0.155
| vitB6_mg = 0.218
| folate_ug = 29
| vitA_ug = 10
| betacarotene_ug = 120
| lutein_ug = 2125
| vitK_ug = 3
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170487/nutrients Link to USDA Database entry], for comparison, see [https://web.archive.org/web/20140403095847/http://ndb.nal.usda.gov/ndb/foods/show/3188?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=pumpkin values for raw pumpkin]
}}

As an example of ''Cucurbita'', raw summer squash is 94% water, 3% [[carbohydrates]], and 1% [[protein]], with negligible [[fat]] content (table). In a 100-gram reference serving, raw squash supplies {{convert|69|kJ|kcal}} of [[food energy]] and is rich in [[vitamin C]] (20% of the [[Daily Value]], DV), moderate in [[vitamin B6]] and [[riboflavin]] (12–17% DV), but otherwise devoid of appreciable nutrient content (table), although the nutrient content of different ''Curcubita'' species may vary somewhat.<ref name="udc">{{cite web |title=What's So Great About Winter Squash? |url=http://www.udc.edu/docs/causes/online/Winter%20Squash%2018.pdf |url-status=live |archive-url=https://web.archive.org/web/20131029184136/http://www.udc.edu/docs/causes/online/Winter%20Squash%2018.pdf |archive-date=October 29, 2013 |access-date=January 14, 2015 |publisher=University of the District of Columbia}}</ref>

[[Pumpkin seed]]s contain [[vitamin E]], [[Protein (nutrient)#Testing in foods|crude protein]], [[B vitamins]] and several [[dietary minerals]] (see nutrition table at [[pepita]]).<ref name="mansour">{{cite journal |last1=Mansour |first1=Esam H. |last2=Dworschák |first2=Erno |last3=Lugasi |first3=Andrea |last4=Barna |first4=Barna |last5=Gergely |first5=Anna |year=1993 |title=Nutritive Value of Pumpkin (Cucurbita Pepo Kakai 35) Seed Products |journal=Journal of the Science of Food and Agriculture |volume=61 |issue=1 |pages=73–78 |bibcode=1993JSFA...61...73M |doi=10.1002/jsfa.2740610112}}</ref> Also present in pumpkin seeds are [[unsaturated fatty acid|unsaturated]] and [[saturated fatty acid|saturated]] oils, [[palmitic acid|palmitic]], [[oleic acid|oleic]] and [[linoleic acid|linoleic]] [[fatty acids]],<ref>{{cite journal |vauthors=Stevenson DG, Eller FJ, Wang L, Jane JL, Wang T, Inglett GE |year=2007 |title=Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars |url=http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1001&context=fshn_ag_pubs |url-status=live |journal=J Agric Food Chem |volume=55 |issue=10 |pages=4005–4016 |doi=10.1021/jf0706979 |pmid=17439238 |bibcode=2007JAFC...55.4005S |archive-url=https://web.archive.org/web/20160810055609/http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1001&context=fshn_ag_pubs |archive-date=2016-08-10 |access-date=2016-06-04}}</ref> as well as [[carotenoids]].<ref>{{cite journal |vauthors=Durante M, Lenucci MS, Mita G |year=2014 |title=Supercritical carbon dioxide extraction of carotenoids from pumpkin (Cucurbita spp.): a review. |journal=Int J Mol Sci |volume=15 |issue=4 |pages=6725–6740 |doi=10.3390/ijms15046725 |pmc=4013658 |pmid=24756094 |doi-access=free}}</ref>

=== Culinary ===

The family Cucurbitaceae has many species used as human food.<ref name="saade" /> ''Cucurbita'' species are some of the most important of those, with various species being prepared and eaten in many ways. Although the stems and skins tend to be more bitter than the flesh,<ref name="Chen" /><ref name="aces">{{cite web |last=Glover |first=Tony |url=http://www.aces.edu/counties/StClair/documents/NRBitterCucumbersSquashGover10.pdf |title=Bitter Cucumbers and Squash |publisher=Alabama Cooperative Extension System |access-date=November 23, 2014}}</ref> the fruits and [[pepita|seeds]] of cultivated varieties are usually quite edible and need little or no preparation. Cross-pollination with toxic types can cause bitterness in plants of the next generation, and these should not be eaten. The flowers and young leaves and shoot tips can also be consumed.<ref name="lim">{{cite book |last=Lim |first=Tong Kwee |year=2012 |page=283 |title=Edible Medicinal And Non-Medicinal Plants: Volume 2, Fruits |publisher=Springer |location=New York |isbn=978-94-007-1763-3}}</ref> The seeds and fruits of most varieties can be stored for long periods of time,<ref name="nee"/> particularly the sweet-tasting winter varieties with their thick, inedible skins.<ref>{{Cite web|date=2020-01-20|title=Can You Freeze Butternut Squash? [4 Essential Tips]|url=https://www.freezeit.co.uk/can-you-freeze-butternut-squash/|access-date=2021-10-18|website=Freeze It|language=en-US|archive-date=2021-10-18|archive-url=https://web.archive.org/web/20211018140139/https://www.freezeit.co.uk/can-you-freeze-butternut-squash/|url-status=live}}</ref> Summer squash have a thin, edible skin. The seeds of both types can be roasted, eaten raw, made into [[pumpkin seed oil]],<ref name="fürnkranz" /> ground into a flour or meal,<ref name="lazos">{{cite journal |last=Lazos |first=E. S. |title=Certain Functional Properties of Defatted Pumpkin Seed Flour |journal=Plant Foods for Human Nutrition |volume=42 |issue=3 |date=July 1992 |pages=257–273 |pmid=1502127 |doi=10.1007/bf02193934|s2cid=1809751 }}</ref> or otherwise prepared. Squashes are primarily grown for the fresh food market.<ref name="isuagmrc">{{cite web |last=Geisler |first=Malinda |date=May 2012 |title=Squash |url=http://www.agmrc.org/commodities__products/vegetables/squash/ |publisher=Agricultural Marketing Resource Center, Iowa State University |access-date=October 13, 2013 |archive-date=September 29, 2013 |archive-url=https://web.archive.org/web/20130929143757/http://www.agmrc.org/commodities__products/vegetables/squash/ |url-status=live }}</ref>

[[File:Sangkhaya fak thong.JPG|thumb|right|upright|alt=Slice of yellowish pumpkin custard with brown shell|Pumpkin custard made from kabocha, a cultivated variant of ''C.&nbsp;maxima'']]

Long before European contact, ''Cucurbita'' had been a major food source for the native peoples of the Americas. The species became an important food for European settlers, including the [[Pilgrims (Plymouth Colony)|Pilgrims]], who even featured it at the first [[Thanksgiving (United States)|Thanksgiving]].<ref name="ucla" /> Commercially produced pumpkin commonly used in [[pumpkin pie]] is most often varieties of ''C.&nbsp;moschata''; [[Libby's]], by far the largest producer of processed pumpkin, uses a proprietary strain of the Dickinson pumpkin variety of ''C.&nbsp;moschata'' for its canned pumpkin.<ref name="richardson">{{cite web |last=Richardson |first=R. W. |url=http://www.ars-grin.gov/npgs/cgc_reports/squash95.pdf |title=Squash and Pumpkin |publisher=United States Department of Agriculture, Agricultural Research Service, National Plant Germplasm System |access-date=September 2, 2013 |url-status=dead |archive-url=https://web.archive.org/web/20150924160527/http://www.ars-grin.gov/npgs/cgc_reports/squash95.pdf |archive-date=September 24, 2015 }}</ref> Other foods that can be made using members of this genus include biscuits, [[Pumpkin bread|bread]], cheesecake, desserts, donuts, [[granola]], ice cream, lasagna dishes, pancakes, pudding, pumpkin butter,<ref name="bhg">{{cite web |url=http://www.bhg.com/recipe/vegetables/spiced-pumpkin-butter/ |title=Spiced Pumpkin Butter |publisher=Better Homes and Gardens |access-date=January 12, 2014 |archive-date=January 13, 2014 |archive-url=https://web.archive.org/web/20140113000431/http://www.bhg.com/recipe/vegetables/spiced-pumpkin-butter/ |url-status=live }}</ref> salads, soups, and stuffing.<ref name="lynch">{{cite news |last=Lynch |first=Rene |url=http://www.latimes.com/food/dailydish/la-dd-pumpkin-bread-pumpkin-recipes-20131001,0,3888485.story |title=Pumpkin Bread and 18 Other Pumpkin Recipes You Must Make Now |newspaper=Los Angeles Times |date=October 1, 2013 |access-date=October 8, 2013 |archive-date=October 7, 2013 |archive-url=https://web.archive.org/web/20131007053733/http://www.latimes.com/food/dailydish/la-dd-pumpkin-bread-pumpkin-recipes-20131001,0,3888485.story |url-status=live }}</ref> [[Squash soup]] is a dish in African cuisine.<ref>{{cite book |last=Garratt |first=Nicky |title=Mango and Mint: Arabian, Indian, and North African Inspired Vegan Cuisine |publisher=PM Press |series=Tofu Hound Press |year=2013 |isbn=978-1-60486-323-9 |url=https://archive.org/details/Mango_Mint_9781604868890 |page=46 }}</ref> The [[Xerophyte|xerophytic]] species are proving useful in the search for nutritious foods that grow well in arid regions.<ref name="bemisnc">{{cite journal |last=Bemis |first=W. P. |year=1978 |title=The Versatility of the Feral Buffalo Gourd, ''Cucurbita foetidissima'' HBK |url=http://cuke.hort.ncsu.edu/cgc/cgc01/cgc1-24.html |journal=Cucurbit Genetics Cooperative Report |volume=1 |page=25 |access-date=2013-09-02 |archive-date=2013-09-21 |archive-url=https://web.archive.org/web/20130921053702/http://cuke.hort.ncsu.edu/cgc/cgc01/cgc1-24.html |url-status=live }}</ref> ''C.&nbsp;ficifolia'' is used to make soft and mildly alcoholic drinks.<ref name="saade" />

In India, squashes (''ghiya'') are cooked with seafood such as prawns.<ref>{{cite book |last=Jaffrey |first=Madhur |author-link=Madhur Jaffrey |title=Madhur Jaffrey's Indian Cookery |date=1982 |publisher=BBC Books |location=London |isbn=978-0-563-16491-3 |page=90}}</ref> In France, marrows (''courges'') are traditionally served as a [[gratin]], sieved and cooked with butter, milk, and egg, and flavored with salt, pepper, and nutmeg,<ref>{{cite book |last=David |first=Elizabeth |author-link=Elizabeth David |title=French Country Cooking |date=1987 |orig-year=1951 |publisher=Dorling Kindersley |location=London |isbn=978-0-86318-251-8 |page=179}}</ref> and as soups. In Italy, zucchini and larger squashes are served in a variety of regional dishes, such as ''cocuzze alla puviredda'' cooked with olive oil, salt and herbs from [[Apulia]]; as ''torta di zucca'' from [[Liguria]], or ''torta di zucca e riso'' from [[Emilia-Romagna]], the squashes being made into a pie filling with butter, [[ricotta]], [[parmesan]], egg, and milk; and as a sauce for pasta in dishes like ''spaghetti alle zucchine'' from Sicily.<ref>{{cite book |last1=della Salda |first1=Anna Gosetti |title=Le Ricette Regionali Italiane|language=it |date=1993 |orig-year=1967 |publisher=Solares |isbn=<!--not stated--> |pages=107, 439, 878, 987}}</ref> In Japan, squashes such as small ''C. moschata'' pumpkins (''kabocha'') are eaten boiled with sesame sauce, fried as a [[tempura]] dish, or made into balls with [[sweet potato]] and [[Japanese mountain yam]].<ref>{{cite book |last=Yoneda |first=Soei |title=The Heart of Zen Cuisine |date=1987 |orig-year=1982 |publisher=Kodansha America |location=New York |isbn=978-0-87011-848-7 |pages=131, 133, 154}}</ref>