Guisquil was one of the many foods introduced to Europe by the early explorers.
Where does it come from
Originally cultivated in southern Mexico, the conquest of Mesoamerica expanded the plant to the south of Mexico, eventually integrating it into the cuisine of many other Latin American countries.
Today, Guisquil has found its way into the kitchens of non-Latin American countries.
In Australia, the squash thrives and can be seen climbing over fences and houses.
In the United States, Guisquil was valued as an inexpensive and abundant product during the depression and wartime. It was even used as a substitute for apples in apple pie.
Its delicious properties
The flavor of Guisquil is quite mild, making it suitable for dishes where it can absorb surrounding flavors.
The squash is a great source of vitamin C and fiber, and is especially known for its high water content, with water making up nearly 93% of the total weight of a Guisquil.
While this vegetable (technically all members of the squash/melon/gourd family are fruits, but we will call it a vegetable as it functions as such) has fallen out of use in the United States and other places, Guatemalans appreciate Guisquil in all its forms.
Keep an eye out for squash in Guatemalan stews like Pepián or Jocon.
