Tatume Squash

Squash – Tatume

Cucurbita pepo

Whereas some squashes are categorized as summer or winter depending on whether they are harvested in a young or mature stage, Tatume fits into both categories: it can be harvested young and eaten like a summer squash or harvested when mature and treated like a winter squash.


Seasonality
J F M A M J J A S O N D

Description

Tatume squash are round or oblong in shape. When young, the skin is similar in appearance to a watermelon with green stripes. As it ages, the skin becomes a mottled, darker green before eventually turning shades of orange or yellow. Mature squash (yellow/orange) have fibers or “vegetable noodles” and can be used similar to spaghetti squash. Tatume is a native of Mexico where it is a staple in the local cuisine. It is often referred to as “Calabacita”.


Storage tips

If picked young, tatume does best stored in the criper drawer of your fridge. It will keep for about a week. If picked mature as a winter squash, tatume does best in a cool, dry place like your pantry. It will last up to 6 months.


Culinary tips
  • Use young/immature tatume as you would zucchini: roasted, grilled, baked, or sauteed.
  • Tatume pairs well with tomato, onion, most herbs, warm spices, goat cheese, and feta.
  • Try stuffing baked tatume with a mixture of rice, veggies, and feta cheese.
  • To prepare tatume when picked as a winter squash, treat it like you would spaghetti or butternut squash: cut it in half, remove the seeds and place it face down on a baking sheet. Roast until tender then remove the flesh from the skin.