Squash fears of preparation

It was while biking through the campus of UC Santa Cruz years back that Tanya Petrovna gained the inspiration behind Squashfest. There the owner of Native Foods in Costa Mesa found a huge squash sampling, where scores of gourds were steamed and set out in bite-sized servings.

The idea was genius in its simplicity, Petrovna, said. Let the food speak for itself.

Somewhat imitating the event back in Orange County, the Palm Springs resident and the SoBeCa retail district harvested their own event completely devoted to the fall fruit.

Now in its second run, the annual event, held Sunday at The Camp shopping center in Costa Mesa, prides itself in introducing gads of people to the edible side of squash each year.

“Most people pass by it in the market and don’t know what to do with it,” Petrovna said. “They can’t think to do more with it then set it out on their table for display.”

Shopper Lindsey Barry agreed. “Are we supposed to carve it up or put a candle in it? I really don’t know with most that I pass in the market,” she said.

Barry, a self-professed pro at baking butternut and spaghetti squashes at her Newport Beach home, was herself surprised by the more exotic array offered up that afternoon.

With toothpicks in hand, visitors to the event and tasted orange pumpkins, Turban squash (named so for it’s shape like the iconic head wrap), Acorn squash, and kabocha or the “Japanese pumpkin.” Each gourd hit the palette with a distinctive flavor from smoky to bland.

But the superstar of the event was by far the Delicata squash. Long and yellow with green pinstripes down its sides, the Delicata thrilled tasters with its nutty flavor and gentle texture. Many samplers, including Barry and her boyfriend, kept close to it, continually snatching another sample before swallowing the previous bite.

“I like doing this because it gets people excited,” Petrovna said, adding that the best part was having people see how easy preparing it for consumption can be. “The best part is you don’t have to do anything to it.”

Petrovna put her words to action when she prepared curried pumpkin soup during a cooking demonstration halfway through the five-hour event. In minutes she had the stew served up in cups for the crowds to evaluate themselves.

“If you can saute an onion, you can make this soup; it’s that easy,” Petrovna said.

For some of the best squash dishes out there, turn your stove to 400 degrees, stick in the squash, and let it cook for up to one hour, Petrovna said. Cooking times change in ratio to the size of the fruit.

Season at will; there’s usually little need for it, she said. Again, the natural essence within the plant supplies the finest taste.

2 lbs. Winter squash, baked until tender (400 degrees)

1/4 cup vegan butter (try Earth Balance) or olive oil

1 tsp. minced fresh rosemary

1/2 tsp. sea salt

1/4 tsp. black pepper

1/4 cup maple syrup

Directions:

Cool squash, remove seeds then peel and cut into 1/4 inch slices. Melt butter in large skillet over medium heat and add squash until lightly browned on both sides. Toss with rosemary, salt and pepper, then add maple syrup and turn off heat.

KELLY STRODL may be reached at (714) 966-4623 or at [email protected].