Lakota Squash
By: Sheri Wetherell

About

An American variety of winter squash with a sweet and nutty flavor.

Information
Translations: Lakota Skvošs, ラコタスカッシュ, Lakota Skvošo, اكوتا الاسكواش, Lakota 스쿼시, לאקוטה סקווש, Лакота Сквош, Lakota स्क्वैश, Lakota esquaix, Лакота Сквош, 拉科塔壁球, Лакота Сквош, Lakota squash, Lakota скуош


Physical Description
Round, weighing on average 6-7 lbs. when ready for harvest.
Colors: Orange or orange with dark green splotches on the outside, orange flesh inside.


Tasting Notes
Flavors: Sweet, nutty
Mouthfeel: Smooth textured when cooked, Crisp and crunchy when raw.
Food complements: Brown sugar
Substitutes: Acorn or butternut squash


Selecting and Buying
Seasonality: september, opctober, november, december
Peak: opctober, november
Choosing: Look for large fruit that are round with minimal scarring on the rind and firm, weighing approximately 5-7 lbs.
Buying: Lakota squash is not a widely known squash variety and may be difficult to find in some areas. Farmer's markets or grocery stores with a  widely varied produce section may be your best bet.
Procuring: Can be planted in most areas of the U.S. where the soil is well irrigated. Commercial seeds are available (including heirloom varieties) and should be planted in late spring or early summer. Seeds should be planted when there is a minimum of three consecutive days reaching 65 degrees or hire. Lakota seeds grow into mature plants in approximately 100 days.


Preparation and Use
Are often used raw and whole as Fall/Winter decorations for centerpieces.  
Can be cooked (baked, grilled or steamed) by cutting in half and scooping out any seeds prior to cooking.  
Cleaning: The outer rind is not eaten, but should be rinsed well before cooking or before adding to a decorative display.


Social/Political

History: Lakota squash is said to have gotten it's name from the Lakota tribes of Native Americans that generally lived on the plains of the Dakotas, and were fond of this squash variety.