Inventory, lb : 0
This item was last sold on : 01/06/21
Musquee de Provence squash is medium to large in size, averaging 15-20 pounds, and is round with a flattened shape. The smooth rind is deeply ribbed and lobed when fully mature and ripens from a mottled green to a rich, burnt orange or terra cotta. The thick, fine-textured, firm flesh is a vibrant orange and contains a small central cavity that contains minimal fibers and is filled with flat, cream-colored, tear-drop shaped seeds. When cooked, Musquee de Provence squash is tender, has a mild, spicy scent, and a sweet flavor.
Musquee de Provence squash is available in the fall through winter.
Musquee de Provence, botanically classified as Cucurbita moschata, is a winter heirloom variety and a member of the Cucurbitaceae family along with pumpkins and gourds. Named for its musky scent and also known as Muscade de Provence and the Fairytale kin, Musquee de Provence belongs to the “cheese pumpkin” group, so-called for their resemblance to a wheel of cheese. Musquee de Provence squash is one of the only hard squash varieties that can be consumed raw and is known for its long storage capabilities, delicate flesh, and sweet flavor.
Musquee de Provence squash is high in vitamin A and beta-carotene, is a good source of dietary fiber, vitamin C, potassium, and manganese, and contains omega-3 fatty acids, B-complex vitamins, and copper.
Musquee de Provence squash is best suited for cooked applications such as roasting, sautéing, baking, boiling, and grilling, but it can also be consumed raw and used for a variety of sweet applications. The large squash should be cut from the center, like a pie, and requires a very sharp knife. On average, one wedge will provide enough squash for one recipe. Raw wedges or slices of the squash can be eaten like cantaloupe. Roast wedges or diced pieces and serve as is, use in pies, baked goods, soups, or sauces. Incorporate into risotto, pasta, or green salads. Musquee de Provence squash will pair well with pecans, rum, eggs, onions, garlic, and meats such as ground beef, poultry, and sausage, fennel seeds, red bell peppers, zucchini, brown rice, quinoa, or farro. Musquee de Provence squash will keep for up to nine months when stored in a cool, dry location and for up to two weeks when sliced and stored in the refrigerator. Freeze cut pieces of squash for up to six months.
Farms in the south of France harvest and sell Musquee de Provence squash whole or by the wedge. Due to the sheer size of the squash, it is commonly sold in more manageable pieces as one piece is still a sizable amount to consume. The large squash is cut at the farm in a wedge like a pie slice, all seeds, and fibrous tissues are cut and cleaned away with a knife, and the wedge is wrapped in plastic and ready for market. This squash is favored for its ability to be consumed raw, its unusual orange-red flesh, and for its use in pies.
Cucurbita species originated in Central and South America and were brought back to Europe via Spanish explorers during the 15th and 16th centuries. The Musquee de Provence squash is a hybrid developed in Europe in the 19th century and is most well-known in the Provence region in the south of France that borders Italy and includes the coastal French Riveria. It was then introduced to the United States in the 1899 and was first sold by a seed store in Chicago. Today the French heirloom is most often spotted at local farmers markets throughout France and is sold through online seed companies in the United States, Europe, and South Africa.