Golden Nugget Squash
Inventory, 20 lbs : 0
Golden Nugget squash is small to medium in size, averaging 7-10 centimeters in diameter and two pounds in weight, and is oval and squat, with a slightly lopsided shape. The orange rind is smooth with vertical, fine ridges that run the length of the squash. There is also a notable 5-7-centimeter rough, light brown stem which is typically left attached after harvest as a means of extending the storage life of the squash. The thick flesh is bright orange, firm, and features a central seed cavity containing some pulp and a few flat, cream-colored seeds. When cooked, Golden Nugget squash offers a starchy texture and sweet flavored flesh.
Golden Nugget squash is available in the fall through early winter.
Golden Nugget squash, botanically classified as Cucurbita maxima, is an annual winter squash and is a member of the Cucurbitaceae family along with gourds and pumpkins. Also known as the Oriental pumpkin, Golden Nugget squash was originally bred by North Dakota State to be a sweet potato substitute for short seasoned growing regions. When released, it proved to be well adapted to many growing areas and caught on as a popular home garden squash because of its ability to stay compact and provide a substantial yield.
Golden Nugget squash contains fiber, iron, potassium, vitamin A, vitamin C, beta-carotene, and niacin.
Golden Nugget squash is best suited for cooked applications such as roasting, baking, steaming, boiling, and sautéing and can be prepared with or without its skin, but the skin should ultimately be removed before eating. The cooked squash can be pureed and added to risotto, soup or curries, and it can also be added to casseroles, pies, tacos, salads, pasta dishes, and chili. Its petite size is perfect for stuffed and baked squash applications when filled with meats, grains, vegetables, and cheeses. Golden Nugget squash pairs well with cinnamon, nutmeg, curry, sage, chard, kale, parsley, cilantro, bell pepper, apple, pear, ground beef, sausage, quinoa, rice, maple syrup, toasted pecans, butter, cream, melting and hard cheeses, and balsamic vinegar. It will keep up to two months when stored in a cool, dry, and dark place.
Golden Nugget squash was a 1966 All American Sections (AAS) winner, which is an award given to new crops which exhibit superiority in garden-grown fruits and vegetable trials annually. Golden Nugget squash is praised for its ability to be grown as a substitute crop for sweet potato in short-season regions and growing in a bush fashion; it is a compact plant which can provide higher yields per acre than other vine type squashes.
Golden Nugget squash was developed in 1966 by Dr. Holland at the North Dakota Agricultural Experiment Station in Fargo, North Dakota in an effort to create a substitute crop for sweet potatoes that can flourish in a short growing season. Today it is available at farmers markets and specialty grocers across the United States.
Recipes that include Golden Nugget Squash. One is easiest, three is harder.
|Valley Table||Golden Nugget Squash Soup|
|My Recipes||Quinoa-Stuffed Squash|
|Feeding Maybelle||Baked Golden Nugget Squash|