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Sublime Squash

By Kris Wetherbee
photographed by Deborah Ory

In This Article
>  Blue and Green Beauties
>  Earthy Favorites

Organic Gardening
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>  Winter Squash Cooking Tips
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An unexpected transformation occurs once winter squash are plucked from their vines: Like Pygmalion's sculpture, they change from humble vegetables to works of homegrown art. Their fluted, ruffled, and ribbed rinds and twisted stems make for a visual feast, especially when clustered on a mantel, piled on the porch, or arranged as a centerpiece on the Thanksgiving table. Hues of brilliant orange, deep green, tawny brown, and dusky blue complement almost any tableau, and unlike ornamental--and inedible--gourds, the squash featured in this article taste as good as they look.


Exquisite Oranges

Squash come in the classic fall colors: umber, blazing yellow, and sunset orange. Pumpkins are favorites for decor and eating, but other types of winter squash offer the same burst of color and a more diverse range of shapes and flavors. The baking squash 'Red Warty Thing' (a.k.a. 'Victor') and 'Eastern Rise' both have smooth, dense, deliciously sweet flesh with a subtle nutty flavor. These orange, teardrop-shaped fruits keep long into the winter and pair well with pumpkins, Hubbard squash, and round kabocha squash in decorative seasonal arrangements.

Three French heirlooms known for their superior culinary qualities also make excellent fall decorations: The rare, single-serving-size fruits of 'Pomme d'Or' are about the size and color of oranges and lemons. 'Galeux d'Eysines' is a large, round fruit with pale salmon-colored skin and a smattering of tan bumps; its sweet potato-flavored flesh purees well, making it the perfect choice for soups. And the lovely 'Musquee de Provence' offers a fairytale pumpkin shape and a delicate flavor.

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