This season we are growing Tutuma Squash because of the Vine Borer’s getting our squash plants last year! We bought our seeds which were recommended at the Natural Gardener. Here are our first two fruits!

This fabulous summer squash may not be well-known, but that is soon to change! With wonderful, creamy texture and buttery flavor, squash lovers will be happily pleased, and even squash skeptics may soon be won over. Also called tatume or calabacita, the Latin word referring to any small cucurbit, this squash is a favorite in Mexico and southern Texas. Fruits are best when picked at about 3” long. Vigorous vines to 12 feet thrive in heat, and are more drought tolerant than most squash; practically immune to squash borer insect.

An oblong-shaped vegetable with a tapered end, this squash is native to Latin America where it is often served in casseroles and other side dishes. Similar to zucchini in shape, size, and texture, Tatuma has a soft green skin with a slightly firm white flesh. The squash can be baked, fried, or sautéed to be served as a side dish seasoned with butter and herbs, or used as an ingredient in stews, casseroles, or stir-fried vegetables. When preparing in an oven, the squash can be cooked whole or cut lengthwise from stem to bottom and baked. Available year round, this squash is also known as white Mexican squash or tatume.

Here’s more information and how to cook this flavorful squash – http://aggie-horticulture.tamu.edu/newsletters/hortupdate/2010/jun/tatume.html

Chicken With Tatuma Squash ( Pollo Con Calabacita )

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