Mexican Grey Squash
Inventory, lb : 0
Description/Taste
Mexican Grey squash is a relatively small variety, measuring approximately 7.5 to 20 centimeters in length. It closely resembles green zucchini but is generally stockier in appearance. This variety has a short, cylindrical form that tapers slightly at the neck, becoming broader and heavier toward the rounded bottom of the vegetable, giving it a somewhat pear-shaped appearance. This vegetable has a light to medium green hue with speckles across the surface of its skin, which fades to steel-grey as it ages. When fresh, this skin has a shiny, smooth, and tender texture and is easily peeled to reveal a light yellow-white flesh that’s firm yet soft. This nearly seedless variety may have a few small, white seeds in the center of its flesh. Mexican Grey squash is sweeter than the similar-looking zucchini with an overall mild and slightly nutty taste.
Seasons/Availability
Mexican Grey squash is available from summer to mid-fall.
Current Facts
Mexican Grey squash is botanically known as Cucurbita pepo and belongs to the Cucurbitaceae family, which also includes cucumbers, melons, gourds, and pumpkins. This variety is often referred to as Lebanese squash because of its frequent cultivation in that country. It's also called Kousa Squash, Lubnani squash, Middle Eastern squash, or Grey zucchini. Mexican Grey squash is a summer squash variety, meaning that it’s harvested in warm weather months, has soft skin, and doesn’t store for as long as hard-skinned squashes. In Spanish-speaking countries, squash is referred to as calabaza or calabacitas. Calabacitas is often a more accurate term for the Mexican grey variety, as it specifically translates to little squash. In Mexico, there are two types of calabacitas: calabacita bola, which is small and round, and the larger calabacita, which is about the size of a zucchini but has a lighter, slightly greyish hue.
Nutritional Value
Mexican Grey squash is a source of vitamin A, essential for maintaining good vision, supporting immune function, and promoting healthy skin. Its vitamin C content helps boost the immune system, aids in collagen production for skin health, and supports tissue repair. The potassium in this vegetable is vital for maintaining healthy blood pressure, proper muscle function, and fluid balance in the body. This variety contains folate, which is crucial for cell division and the formation of DNA, making it particularly important during pregnancy for fetal development. The niacin in Mexican Grey squash plays a key role in energy production, helping to convert food into energy and supporting healthy skin and nerves.
Applications
Mexican Grey squash can be consumed fresh, roasted, fried, pickled, grilled, or steamed. When raw, it can be sliced lengthwise to dip into hummus or ranch and tossed onto a vegetable plate with raw carrots, broccoli, cauliflower, and celery. This variety can be roasted and used in pizza, pasta, casserole, vegetable bakes, soups, and stews. Mexican Grey squash may also be diced up and incorporated into empanadas, turnovers, tacos, burritos, enchiladas, lasagnas, quiche, stir-fries, and rice bowls. Grated Mexican Grey squash adds moisture to baked good recipes like squash bread, muffins, cake, fritters, and scones, often complemented by flavors like maple syrup, honey, cinnamon, nutmeg, and cardamom. This variety pairs well with olive oil, garlic, onions, tomatoes, roasted chilis, jalapeños, basil, oregano, rosemary, thyme, pumpkin, asparagus, cheese, black beans, garbanzo beans, ground beef, veal, and roasted chicken. Mexican Grey squash should be stored whole, dry, and unwashed in the crisper drawer of the refrigerator, where it will last 1 to 2 weeks.
Ethnic/Cultural Info
The Spanish word calabacitos refers to both squash itself as well as a dish that can be made with Mexican Grey squash, cheese, onions, and tomatoes. In this recipe, the squash is sauteéd with Mexican herbs and spices and then mixed with peppers, corn, and tomatoes. This dish dates back to around 16th-century Spanish colonization in Mexico when Indigenous people would consume it with rice, beans, and tortillas. Calabacitas was enjoyed by colonizers and explorers who then shared it with the various regions of South America where they traveled. As Calabacitas was introduced to new countries, the recipe would be altered slightly but the ingredients and method of preparation remained the same.
Geography/History
Mexican Grey squash is a variety that’s commonly grown in both Mexico and the Middle East, where it's referred to as Lebanese or Middle Eastern squash. It's grown in warm climates with full sun exposure. Mexican Grey squash is a cultivated variety that must be produced commercially and in home gardens for its specific size, flavor, and appearance. This vegetable is a descendant of all squash varieties that come from modern-day Mexico. The squash species was introduced into Europe by returning explorers in the 16th century and was then spread across the continent and eventually the Mediterranean and Middle Eastern regions. The dual name of Mexican Grey squash and Lebanese Grey squash may be a reference to the fact that the variety has long been popular in Lebanon, so much so that it has gained a new national identity. This variety may be found at specialty stores and farmers’ markets with an emphasis in Mexican or Middle Eastern produce. It’s also sold by many seed growers to be sown in home gardens.
Recipe Ideas
Recipes that include Mexican Grey Squash. One is easiest, three is harder.
Skinnytaste | Skillet Mexican Zucchini | |
Simple Daily Recipes | Pasta with Mexican Squash and Red Bell Pepper |