Nutmeg squash - everything you need to know

The nutmeg pumpkin is one of the eye-catchers among the pumpkin varieties: large and impressive, with an artfully ribbed shell, it laughs at us in autumn in bright colors from dark green to light brown. And otherwise he can convince all along with his firm, tasty pulp, his almost unshakable durability and his unpretentiousness in the care.

The fact that it can be easily and flexibly processed in the kitchen goes without saying with so many advantages. We will introduce you to the nutmeg pumpkin in detail.

What is nutmeg squash?

Like the butternut squash, the nutmeg pumpkin is also one of the butternut squashes. This is also his closest relative among the pumpkins. The squash owes its name to the pleasantly spicy scent of its flesh, which varies in color from yellow to orange-red. In turn, he is very similar to the popular Hokkaido pumpkin. Characteristic is also its round, ribbed form, which makes it look almost painted.

What does nutmeg squash taste like?

To taste, the nutmeg pumpkin convinces by a very fruity pulp, which tends slightly into the sour. Add to that the fine nutmeg note that gave it its name.

You can tickle the name-giving flavor out more, if you additionally give freshly grated nutmeg on the pumpkin dish. Accordingly, ginger or chilli are the perfect companions. That's already screaming for exotic dishes.

The mild meat can even be eaten raw, tastes then in salads, for example, but is also very well suited for the preparation of desserts, for baking and for preparing pumpkin chutney and of course pumpkin soup.

How do you recognize a ripe nutmeg pumpkin?

Nutmeg squash has a soft shell and fewer seeds than most other pumpkin varieties. The advantage: Less waste, more delicious pulp! It tastes best if it is not yet fully developed. This can be nicely recognized by the color of the shell. In the course of the ripening process, the color changes from a rich dark green to an orange or beige tone.

Also, the knock test can help: If you knock with your knuckle against the shell, you should hear a hollow noise. Then the degree of maturity is optimal. As soon as the pumpkin sounds dull in the knock test, it starts to spoil. Then you should enjoy it carefully.

Do you have to peel nutmeg squash?

Although the shell of this pumpkin is significantly thinner than that of other varieties, it is still recommended to peel the pumpkin. Before preparing, simply cut the thin skin from the flesh and remove the few seeds. Then cut the meat into strips or cubes.

Delicious recipes with nutmeg pumpkin

Pumpkin soup with chestnuts

In autumn, nothing beats pumpkin soup. And it does not always have to be prepared with Hokkaido. In this variant, the nutty aroma of the chestnuts unites with the slightly exotic nuances of the nutmeg gourd. The recipe: pumpkin soup with chestnuts

Baked nutmeg pumpkin

This recipe is so easy, it almost goes by itself! Pumpkin meat is simply seasoned - and the rest of the work is done by your oven. After 45 minutes, a delicious autumn dish is on the table. Recipe: Baked pumpkin

Pumpkin ravioli after Lea Linster

"I'm always looking forward to the Halloween days, most of all to the pumpkin heads - oh, actually only to the pumpkin meat, if it smells in my pots!", Writes top chef Lea Linster and recommends her pumpkin ravioli with nutmeg squash, which she accompanies Sage butter served. The recipe: pumpkin ravioli

Sweet and sour pickled pumpkin

Sweet-sour pickles hold nutmeg squash for up to six months. Prepared according to this recipe, it tastes great with bread or fried meat. The recipe: sweet and sour pickled pumpkin

Savoy cabbage roulades with pumpkin chutney

The vegetarian roulades are prepared from savoy cabbage, greens, nuts and sultanas and then served with a pumpkin chutney made from nutmeg gourds and béchamel sauce. The recipe: Savoy cabbage roulades with pumpkin chutney

What do you have to consider when storing?

Nutmeg can be very big and heavy. Up to 40 kilograms can bring individual copies on the scales. In the supermarket you get them therefore usually cut open and packed in parts. If you stroll through the market in the autumn, you may be able to take home a splendid specimen. Then it makes sense to cook in stock. It is best to freeze a few servings of pumpkin soup, cook pumpkin jam, bake pumpkin pie and boil pumpkin compote. Then you've had some of your pumpkin for a long time.

But also on the whole Muskatkürbis keeps a long time if you store it cool and dry. In the cellar and in the pantry, it easily survives half a year. Sliced pumpkin will stay in the fridge for 3-4 days if you wrap it in cling film. Or you dice the flesh, blanch it in boiling salted water for 1-2 minutes, drain, cool and freeze the meat. Then you have portioned cut nutmeg pumpkin always at hand, if you suddenly feel the need for recipes with pumpkin.