Originally from the region of Central America, musk squash (or musk pumpkin), a member of the gourd family (Cucurbitaceae), is one of the top five varieties of squash grown worldwide. Other equally valued culinary pumpkins such as nutmeg, butternut and snake squash are also part of the musk squash variety. The annual plant grows up to 6 meters long, and the fruits outwardly somewhat resemble the shape and color of watermelons.
This is what you should know about the musk gourd.
Musk squash has more to offer than just a low calorie content. The pumpkin can score points with various secondary plant compounds. Musk squash (Cucurbita moschata), from the Cucurbitaceae family, is one of the top five squash varieties grown for commercial purposes in warm countries worldwide. Other pumpkin varieties valued for human consumption, such as nutmeg, butternut and snake pumpkin, are also included in the musk squash family. The typical harvest season for musk squash extends from August to October in growing regions in the Northern Hemisphere. At temperatures in the range of 10 to 13 degrees Celsius, musk squash will keep for months if left intact. However, a cut pumpkin will only keep fresh in the refrigerator for 2 to 3 days. Musk squash is prized for its tasty flesh and for its seeds, which contain a valuable oil. It finds its origin in the Central Americas, in a region that stretches from the southern states of the United States through Mexico and Central America to Colombia. Archaeological findings indicate that pumpkins may have been cultivated since the 10th millennium BC. Since no wild or ancestral form of the musk gourd now exists, it is not possible to pinpoint its exact origin. Like the other cucurbits, musk gourd is a herbaceous annual climber that can grow up to 6 feet long. A characteristic of musk gourd is the light to dense pubescence on the stems and leaves. The fruits, which are called armored berries as in the other pumpkin varieties, are dark green, spherical and resemble watermelons in appearance. However, the flesh is quite different from that of watermelon, it is bright yellowish to orange. The plant is monoecious with separately sexed flowers (monoecious). For its cultivation, the musk gourd prefers a warm to hot, not too dry, climate. In tropical areas, musk squash is the most widely grown variety in commercial cultivation.
Importance for health
The health significance of musk gourd, as with the best-known other gourd varieties, is not so much in the primary ingredients as in the phytochemicals. In terms of primary ingredients, proteins, fats and carbohydrates, the musk pumpkin has little to offer, so its calorific value is very low at 79 kJ (19 kcal) per 100 grams of flesh. In addition, the content of indigestible fiber is also very low. As a result, the pumpkin flesh is light and easy to digest. Musk pumpkin is therefore highly recommended for calorie-conscious people. The versatile preparation possibilities and the low calorie content promise a culinary pleasure “without regret”. However, the musk pumpkin has more to offer than just a low calorie content. The pumpkin can score points with various secondary plant substances. Of particular health relevance are the content of potassium, carotenoids as precursors for vitamin A and some B vitamins such as B1, B2 and B6. The secondary ingredients have a positive influence on high blood pressure and prevent cardiovascular diseases and strokes. A special meaning with health relevance comes also to the pumpkin seeds, which contain a valuable oil with polyunsaturated fatty acids. In addition, the silicic acid contained in the pumpkin has a positive effect on skin, hair and nails. However, the content of vitamin C is at the lower end of all pumpkin varieties, so that no significant influence on health is to be expected here.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 45 | Fat content 0.1 g |
| Cholesterol 0 mg |
Sodium 4 mg |
| Potassium 352 mg | Carbohydrates 12 g |
| Dietary fiber 2 g |
Protein 1 g |
The relatively low nutritional content of musk pumpkin is compatible with the low content of primary ingredients. Fats are contained exclusively in the valuable oil of the seeds (pumpkin seed oil). The protein content is on average 0.2 g per 100 g of pulp, and carbohydrates usable by the body metabolism are also poorly represented, with a concentration of about 4.1 g per 100 g. The value of pumpkin lies in its content of secondary ingredients. Particularly noteworthy is the high content of potassium (0.49 mg), beta-carotene (3.1 mg) and vitamins B1 (34 µg), B2 (55 µg) and B6 (110 µg). The content of vitamin C ranks well below other pumpkin varieties such as “Red Hokkaido” with a few milligrams.
Intolerances and allergies
Food intolerances or allergies associated with the consumption of musk squash occur infrequently and are poorly documented. However, it is likely that intolerances or allergies that have occurred from eating any vegetable in the cucurbit family – which includes cucumbers, for example – will also occur with some likelihood with this type of squash. As a rule, the course of symptoms is rather mild when intolerances occur. In rare cases, facial flushing, facial swelling or similar symptoms may occur, and in extremely rare cases, anaphylactic shock may occur after eating the flesh of the fruit, requiring emergency medical treatment.
Shopping and kitchen tips
The chance to find the freshest possible musk pumpkin in stores or weekly markets is during the main harvest season from mid-August to late October. If the pumpkin is to be stored for a longer period of time before processing, it is advisable to make sure when buying that the skin is intact, has no dents and that there is also still a remnant of the stem of at least 2 to 3 centimeters on the pumpkin. If the stem is no longer present, there is a risk that rotting bacteria may enter or have already entered the pumpkin and reduce its shelf life. In principle, musk pumpkins can be kept fresh for months in a cool cellar if they were not fully ripe when purchased, which can be seen by the color of the skin. They are fully ripe when the skin takes on a golden yellow color and when a hollow sound is made when the pumpkin is tapped. However, pumpkin flesh is also excellent for freezing when raw or cooked. Pickled pumpkin, such as in a sweet and sour marinade, is also excellent for storing in tightly screwed jars at cellar temperature. To prepare the pumpkins, you will need a larger, sturdy knife to peel and dice the flesh. The seeds can be removed with the soft fibrous flesh in the center of the pumpkin with a spoon and prepared separately.
Preparation tips
The simplest way to prepare pumpkin is to dice and boil or steam the pumpkin flesh for use as a vegetable garnish in many dishes. Alternatively, the pulp can be pureed and made into soups. In many cases, the pulp and seeds are also used to prepare desserts or the roasted seeds are used for snacks. Alternatively, the cooked pumpkin flesh cubes can be placed in a sweet and sour marinade and give almost all salads an exotic and extremely tasty touch.
