Iran squash is an heirloom winter squash variety available at farmers’ markets and specialty grocery stores. Iran squash has a less flavorful flesh than some other winter squashes, but it can be used in soups, stews, and roasts just like other winter squashes. It also absorbs flavor well, making it a great addition to curries and other zesty dishes because it bulks up the food while also adding flavor. You can also try your hand at growing Iran squash if you live in a temperate climate.
The heirloom squash’s exterior color varies, ranging from a silvery green to a salmon orange, and it may be splotched in color. The plant has flat ribs and is often shaped and sized like a pumpkin; if you’ve ever wondered what those splotchy green pumpkins in your market were, now you know. When the plant is cut open, the flesh is orange to almost reddish in color, with a cluster of seeds in the middle.
Roasting Iran squash is one of the simplest and most versatile ways to prepare it. Cut the squash in half, scrape out the seeds, and place the two halves in a large roasting pan face down. Add a little water to the pan and roast the squash for about an hour at 350 degrees Fahrenheit (177 degrees Celsius), or until a fork easily penetrates the squash. At the very end, turn the squash face up for about 10 minutes to caramelize the flesh and enhance the flavor.
Iran squash, like other winter squashes, has a thick rind that prevents it from being eaten raw, but it can be cooked in a variety of ways. Some people peel the squash and cut it into cubes to use in stews and curries. The squash can also be stuffed and roasted, or wrapped in rich flavors such as prosciutto and bacon. When serving the squash, a simple sauce like herbed butter is often all that is required, but you can get more adventurous if you want.
Seeds for Iran squash, like many heirloom plants, can be difficult to come by. Some specialty seed companies may sell them, but you could also try posting on gardening forums to see if anyone has seeds they’d like to sell or trade. Once you’ve gotten your hands on some seeds, start them indoors in the early summer and grow them into hardy seedlings. Plant the seedlings in well-drained, fertile soil that receives plenty of sunlight, and keep the soil moist. You may want to stake the squash vines as the plants grow so that they don’t rot where they touch the soil. Iran squash will have developed on the vines in about three months. It can be harvested and used right away, or it can be stored for up to a month in the right conditions in a root cellar.