Musquee de Maroc squash is a distinctive winter squash valued by gardeners and culinary enthusiasts. Its unique characteristics and versatility make it a good choice for home gardens. This article explores cultivating and utilizing this Moroccan heirloom.
Understanding Musquee de Maroc Squash
Musquee de Maroc is an heirloom winter squash (Cucurbita moschata) originating in North Africa. It features a hard, warty exterior that can display colors including terracotta, green, yellow, and buff. The fruit typically has a round to bell-shaped form and can weigh between 4 to 13 pounds.
The squash reveals vibrant orange flesh, known for its sweet, nutty, and aromatic flavor. It is rich in beta-carotene, potassium, and vitamin A.
Growing Musquee de Maroc Squash
Musquee de Maroc squash requires 6 to 8 hours of full sun daily and prefers fertile, well-drained soil with a pH range of 6.0 to 7.5. Enriching the soil with compost or organic matter before planting is important for these heavy feeders.
Planting should occur after all danger of frost has passed, when soil temperature is above 60°F (15.5°C). Seeds can be sown directly outdoors, spaced 18 to 46 inches apart. Alternatively, start seeds indoors 3 to 4 weeks before the last frost date, then transplant to avoid root disturbance.
Moisture is important. Water deeply at the plant’s base to keep soil evenly moist but not waterlogged, which helps prevent mildew. Mulching retains moisture and suppresses weeds. As a vining plant, Musquee de Maroc needs ample space; trellising or sturdy support can be helpful. This variety tolerates powdery mildew and resists squash bugs.
Harvesting and Storing Musquee de Maroc Squash
Musquee de Maroc squash matures in 90 to 130 days. Signs of ripeness include the fruit reaching its mature color (terracotta, green, yellow, or buff), the rind hardening to resist puncture, and the stem near the fruit beginning to dry.
When harvesting, cut the squash from the vine, leaving a few inches of stem attached. The stem acts as a natural seal, preventing rot during storage. After harvesting, cure the squash in a warm, dry place with good air circulation for one to two weeks, ideally at 80-85°F (26-29°C); curing hardens the skin and enhances flavor. For long-term storage, keep cured squash in a cool, dark, dry location, ideally between 50-55°F (10-13°C) with 50-70% humidity. It can store for 2 to 3 months.
Culinary Uses of Musquee de Maroc Squash
The sweet and nutty flavor of Musquee de Maroc squash makes it a versatile ingredient. Its rich, aromatic pulp is well-suited for both sweet and savory preparations. The squash can be roasted, pureed, or baked.
It can be incorporated into soups, stews, and purees. It is excellent in baked goods like muffins, breads, and pies. The squash pairs effectively with warm spices such as cinnamon, nutmeg, ginger, and coriander, as well as savory herbs like rosemary, sage, and thyme. Roasted slices can serve as a side dish or be added to salads.