Pumpkins, Gourds, & Squash: Beyond the Décor

I HAVE A CONFESSION TO MAKE: UNTIL RECENTLY, I never viewed gourds as possible food items. Growing up in Nigeria, I had seen gourds displayed as decorative items in people’s homes, marketplaces, museums, in palaces, and even used as drums during folklore and moonlight stories from the elderly in the community.

According to Ronda Anson of the Missouri Botanical Garden, pumpkins, gourds, and squash (PGS), along with cucumbers, watermelons, and melons, are a family of vining plants known as the ‘cucurbits.’ All edible plants from this family are technically fruits, deriving from the ovary of a pollinated flower, even though we might call them a ‘vegetable.’ Learning this truly amazed me!

Agricultural characteristics

Tim Elkner, Horticulture Extension Educator for Penn State Extension at The Pennsylvania State University says that pumpkins, gourds, and squash varieties (summer and winter squash) all belong to the same cucurbit family, just like eggplant, zucchini, and melons. Summer yellow squash, eggplant, and zucchini are harvested immaturely and tend to have softer skins and underdeveloped seeds, and do not last very long, thus they need to be harvested and consumed quickly. In contrast, winter squash, like butternut, delicata, and pumpkins, develop a thick skin and mature seeds, making them ideal for storage for several weeks or even months.

What fascinates me about pumpkins, gourds, and squash are their distinctive, often bulky shapes and vibrant colors. Interestingly, these plants are perceived as either fruits or vegetables depending on the culture. Let’s look more closely at what makes each unique.

Gourds – Known for their varied shapes, gourds are usually inedible due to their very thick, firm skin, making them perfect as ornaments. They are sometimes referred to as “ornamental squash.”

Squash – Squash varieties such as butternut, hubbard, and acorn are popular in grocery stores and have edible skins, making them versatile for baking, roasting, soups, and purees.

Pumpkin – The most popular in this family, pumpkins are not only edible and widely used in baked goods and soups but also celebrated decoratively, especially in seasonal festivities.

Health Benefits of PGS

Research, including studies from the Journal of Medicinal Food, shows that pumpkin consumption can assist in managing blood sugar levels due to its unique antioxidant properties. Pumpkins are also rich in beta-carotene, a powerful antioxidant responsible for their orange hue, and a great source of immune-boosting nutrients. Squash is similarly beneficial, particularly for its vitamin C content, which supports immunity. Various edible gourds, categorized as either summer or winter squash, are associated with numerous health benefits: they aid in improving blood circulation, strengthening bones, enhancing eyesight, and reducing inflammation. Gourds have also been studied for their role in combating diabetes and preventing gallstones, making them valuable additions to a health-conscious diet.

Summer squash varieties include zucchini, yellow squash, and pattypan, while winter squash varieties, such as butternut, acorn, and spaghetti squash, are known for their thicker skins and longer storage times. However, while many pumpkin and squash varieties are edible, it’s essential to distinguish them from ornamental gourds, which often contain high levels of cucurbitacin, a bitter and potentially toxic compound, and should be used for decorative purposes only.

 PGS in the Clinic

According to an August 2024 article in Foods titled, “Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications,” pumpkin has recently gained significant attention due to its variety of health benefits. Authors Gavril et al. state that:

“pumpkin is highly nutritious, and its by-products—including seeds, peels, and pulp residues—contain bioactive compounds with numerous potential applications that remain largely underexplored by the food industry.”

They further explain that pumpkins and their by-products are rich in compounds such as carotenoids, polyphenols, tocopherols, vitamins, minerals, and dietary fibers. These elements exhibit antioxidant, anticancer, anti-inflammatory, antidiabetic, and antimicrobial properties, which may help reduce the risk of chronic diseases.

PGS in Cultural Dishes

“People from diverse cultures around the world enjoy pumpkins, gourds, and squash in their cuisine.”

For example, the Yoruba tribe in southwestern Nigeria is known for Obe Egusi, a rich, hearty pumpkin and melon seed soup popular at communal gatherings. In Ghana, a similar pumpkin soup called Ponkie is made with ground seeds and vegetables, creating a thick, nourishing meal. In Morocco, pumpkins are often incorporated into traditional dishes like couscous, tagines, and Harira, adding depth and richness to these staple meals.

In South Asia, pumpkins and gourds are essential to Indian and Pakistani cuisine, where they’re used in dishes like daal and halwa. Popular varieties include bottle gourd (lauki) and bitter gourd (karela), often incorporated into curries and stews. In the United States, pumpkins find their way into cakes, cookies, pastries, and soups. Personally, I especially enjoy the homemade taste of pumpkin pie.

PGS in Islam

In a narration by Anas ibn Malik, he stated, “I saw the Prophet (ﷺ) being given some soup, and I found out that it contained pumpkin, so I started collecting them and bringing them to him because I knew he liked them” (Sahih Muslim 2041). This hadith affirms that pumpkins were a part of the meals consumed and encouraged his companions to eat healthy foods.

Making the Most of PGS

Inspired by my recent discoveries, I am determined to bring gourds into my meals for the first time. With all its benefits mentioned above, I would not want to take it for granted the way I took pumpkins for granted for years, and I am very excited to try out new recipes. I encourage you to do the same; let’s go beyond using these vegetables (or fruits in some ways) as just Thanksgiving decor. Pumpkins, for example, yield seeds that can be roasted, baked, or even grown in your garden. Or, you can get a lot of soulful rewards by placing the seeds in a feeder or tray and sharing them with your neighbors – the blue jay birds, sparrows, wood pigeons, squirrels, and chipmunks.

By embracing pumpkins, gourds, and squash as nutrient-rich foods, we can nourish ourselves while respecting nature’s seasonal gifts.

Maryam Funmilayo is a freelance writer and public health researcher in Irving, Texas. She recently completed her one year of national service as a Public Health AmeriCorps Community Health Worker. With a background in human nutrition, health education, health promotion, and health disparities, she is always fascinated with Quranic and prophetic teachings regarding food, health, nutrition, and wellness.