Tropicals & Vegetables
AROUND THE WORLD SQUASH 🎃🌎
From creamy Italian pastas to fragrant Indian curries and delicate Japanese tempura, squash brings comfort and color to cuisines across the world. Each culture finds its own way to highlight this fall favorite, proving that a simple gourd can be both humble and extraordinary.
Here in America, when we think of squash, it’s pretty much a guarantee that we think of either Butternut Squash (and rightfully so, it’s delicious), or the pumpkin, of course. Besides being the center of seasonal flavor in the autumn months, the pumpkin has become the quintessential fall symbol. People really go nuts for pumpkin in America, putting pumpkin in anything and everything they can think of: coffee, bread, yogurt, ravioli, pasta sauce, soups, pies…And that’s not even including the obsession with pumpkin activities, like pumpkin patches, pumpkin carving, and if you live in the midwest, “punkin’ chuckin’.” One pumpkin being catapulted through the air for sport is enough for me to say we're living in a pumpkin epidemic over here. But truthfully, I love it! (I type as I sip my pumpkin spice latte, sitting in my living room that has basically become an indoor faux pumpkin patch).
With IFPA Global Produce & Floral Show on the horizon, our largest industry show in America, I wondered how these amazing squashes are used throughout the world. Squashes are surprisingly versatile, and cultures everywhere have woven squash into their cuisines and traditions— just like us with pumpkins!
n northern Italy, especially in the Emilia-Romagna region, Cappellacci di Zucca is a celebrated stuffed pasta: a square or half-moon of pasta dough, filled with roasted squash (often butternut or local varieties) sometimes with pumpkin, flavored with nutmeg and Parmigiano, then dressed with melted butter, sage, or a light broth. It’s a comfort dish that highlights squash’s sweetness and silkiness. This just screams "comfort food!"
Another Italian classic is risotto alla zucca (pumpkin/squash risotto), popular in autumn, where squash is cut into cubes and cooked with the rice, giving richness, color, and a seasonal touch to the grain.
These dishes reflect how Italians incorporate squash not as a side, but as the star—paired with simple ingredients so its flavor shines.
In Germany and neighboring countries, Kürbissuppe (pumpkin soup) is a fall staple. This vibrant orange soup is often pureed, enriched with cream (or sometimes a touch of apple, ginger, or nutmeg), and served with roasted pumpkin seeds or croutons.
Beyond soups, in parts of Central Europe, squash is used in hearty stews with sausages, root vegetables, and smoked meats, leveraging the squash’s natural sweetness to complement savory and smoky flavors.
While winter squash is less dominant in East Asian cuisines compared to other vegetables, they still have their ways of featuring these gourds. Japan's kabocha tempura turns slices of squash into crisp seasonal snacks, and boy are these delicious. And as someone who frequents sushi restaurants, I can vouch for the fact that the kabocha is the best one out of the mixed tempura bunch. I'd be lying if I said we didn't have to order a whole tempura order of just Kabocha to satisfy me, my dad, and my toddler's obsession.
In Korean cuisine, squash (호박 hobak) can be used in hobakjuk (a sweet porridge) or stews (“hobak jjigae”) where squash is cooked with meat or vegetables. These uses show squash’s adaptability: sweet, savory, fried, or stewed, squash really can do it all.
In India and parts of Southeast Asia, squash often appears in curries, cholay, sambar, and coconut milk–based stews. The squash’s texture softens and absorbs spiced liquids, making it ideal in dishes with turmeric, cumin, ginger, chilies, and coconut. These preparations demonstrate how squash transitions well throughout different regional flavor profiles, matching local spice systems, sweet vs spicy balance, and textural roles.
In Mexican and other Central American cuisine, squash has deep roots. Calabaza en tacha is basically candied pumpkin, often prepared by cooking squash in syrup of piloncillo (unrefined cane sugar), sometimes with spices (cinnamon, cloves). It's also popular to use the squash blossoms (flores de calabaza): stuffed, sautéed, or folded into quesadillas, soups, and empanadas. In some areas of Brazil, street vendors may even grill or roast squash slices, seasoned simply with salt, herbs, or chili powders. My mouth is watering just thinking of this sweet, savory, and spicy flavor combo!
From pasta dishes and soups to the center of seasonal decor, squashes have evolved from more than just a seasonal food item- they are a cultural phenomenon throughout the world. I challenge you this fall to experiment with varieties you haven’t tried (like kabocha or Delicata), cooking it in ways you maybe haven’t thought of before, and celebrate how squash connects farms, flavor, and the fall season across the world!
Oh yeah, and speaking of traveling, we've been busy packing lately -- we just moved to our new headquarters! The Westlake Distribution Center is now located in Los Alamitos, so please change your records accordingly.
Here in America, when we think of squash, it’s pretty much a guarantee that we think of either Butternut Squash (and rightfully so, it’s delicious), or the pumpkin, of course. Besides being the center of seasonal flavor in the autumn months, the pumpkin has become the quintessential fall symbol. People really go nuts for pumpkin in America, putting pumpkin in anything and everything they can think of: coffee, bread, yogurt, ravioli, pasta sauce, soups, pies…And that’s not even including the obsession with pumpkin activities, like pumpkin patches, pumpkin carving, and if you live in the midwest, “punkin’ chuckin’.” One pumpkin being catapulted through the air for sport is enough for me to say we're living in a pumpkin epidemic over here. But truthfully, I love it! (I type as I sip my pumpkin spice latte, sitting in my living room that has basically become an indoor faux pumpkin patch).
With IFPA Global Produce & Floral Show on the horizon, our largest industry show in America, I wondered how these amazing squashes are used throughout the world. Squashes are surprisingly versatile, and cultures everywhere have woven squash into their cuisines and traditions— just like us with pumpkins!
n northern Italy, especially in the Emilia-Romagna region, Cappellacci di Zucca is a celebrated stuffed pasta: a square or half-moon of pasta dough, filled with roasted squash (often butternut or local varieties) sometimes with pumpkin, flavored with nutmeg and Parmigiano, then dressed with melted butter, sage, or a light broth. It’s a comfort dish that highlights squash’s sweetness and silkiness. This just screams "comfort food!"
Another Italian classic is risotto alla zucca (pumpkin/squash risotto), popular in autumn, where squash is cut into cubes and cooked with the rice, giving richness, color, and a seasonal touch to the grain.
These dishes reflect how Italians incorporate squash not as a side, but as the star—paired with simple ingredients so its flavor shines.
In Germany and neighboring countries, Kürbissuppe (pumpkin soup) is a fall staple. This vibrant orange soup is often pureed, enriched with cream (or sometimes a touch of apple, ginger, or nutmeg), and served with roasted pumpkin seeds or croutons.
Beyond soups, in parts of Central Europe, squash is used in hearty stews with sausages, root vegetables, and smoked meats, leveraging the squash’s natural sweetness to complement savory and smoky flavors.
While winter squash is less dominant in East Asian cuisines compared to other vegetables, they still have their ways of featuring these gourds. Japan's kabocha tempura turns slices of squash into crisp seasonal snacks, and boy are these delicious. And as someone who frequents sushi restaurants, I can vouch for the fact that the kabocha is the best one out of the mixed tempura bunch. I'd be lying if I said we didn't have to order a whole tempura order of just Kabocha to satisfy me, my dad, and my toddler's obsession.
In Korean cuisine, squash (호박 hobak) can be used in hobakjuk (a sweet porridge) or stews (“hobak jjigae”) where squash is cooked with meat or vegetables. These uses show squash’s adaptability: sweet, savory, fried, or stewed, squash really can do it all.
In India and parts of Southeast Asia, squash often appears in curries, cholay, sambar, and coconut milk–based stews. The squash’s texture softens and absorbs spiced liquids, making it ideal in dishes with turmeric, cumin, ginger, chilies, and coconut. These preparations demonstrate how squash transitions well throughout different regional flavor profiles, matching local spice systems, sweet vs spicy balance, and textural roles.
In Mexican and other Central American cuisine, squash has deep roots. Calabaza en tacha is basically candied pumpkin, often prepared by cooking squash in syrup of piloncillo (unrefined cane sugar), sometimes with spices (cinnamon, cloves). It's also popular to use the squash blossoms (flores de calabaza): stuffed, sautéed, or folded into quesadillas, soups, and empanadas. In some areas of Brazil, street vendors may even grill or roast squash slices, seasoned simply with salt, herbs, or chili powders. My mouth is watering just thinking of this sweet, savory, and spicy flavor combo!
From pasta dishes and soups to the center of seasonal decor, squashes have evolved from more than just a seasonal food item- they are a cultural phenomenon throughout the world. I challenge you this fall to experiment with varieties you haven’t tried (like kabocha or Delicata), cooking it in ways you maybe haven’t thought of before, and celebrate how squash connects farms, flavor, and the fall season across the world!
Oh yeah, and speaking of traveling, we've been busy packing lately -- we just moved to our new headquarters! The Westlake Distribution Center is now located in Los Alamitos, so please change your records accordingly.
