THE FOLKLORE OF PLANTS: Squash

Lisa Karen Miller

          There once was a family with three daughters, who were always arguing among themselves and had to be reminded constantly to help their parents. The eldest sister was tall and slender with long, yellow, silky hair.  The middle sister was of average height with a giving nature, while the youngest was small, attractive, and muscular.

          One spring, when it was time to plant, the girls were arguing in the field, as usual, instead of helping their parents with the planting. The gods looked down on this scene and decided to take action that would end their bickering and force them to work and live together in harmony.

          Slowly, the eldest sister transformed into a tall stalk with silky tassels: the corn.  The middle was changed into a plant of shorter height with gently twining vines: the bean.

          The youngest, of course, became a low-growing plant with broad leaves: the squash.

          This trio of plants, known as the Three Sisters, have been planted in Native American gardens for centuries. 

          And they have been cooperating with each other ever since.

          These companion plants comprise their own ecosystem of mutual benefit and support.  The bean vines grow up the cornstalks, while the squash leaves shade the roots and prevent water evaporation.  Bacterial colonies on the bean roots capture nitrogen from the air, which benefits the corn.

          The Narragansett named this plant askutasquash, which means “eaten raw or uncooked.”  The technique of interplanting them with corn and beans originated with the Haudenosaunee, or “People of the Longhouse.”

          In the Southwest, squash blossoms are dipped in batter and deep fried, a special treat available only a few weeks a year.  Native tribes there incorporated the squash blossom into their jewelry; the Squash Blossom necklace is one of the most sought by collectors.  It pays tribute to the importance of squash in the diets of many tribes.

          The Three Sisters are now inseparable: they should be planted, eaten, and celebrated together.

          If your favorite squash casserole didn’t appear on the Thanksgiving table, here’s a recipe for Christmas, or any time you feel lonely for the youngest of the three sisters.

Easy Squash Casserole

3 pounds yellow squash, sliced, boiled, and drained

1 onion, diced and sautéed in 4 T butter

1 cup shredded sharp Cheddar

2 large eggs, beaten

¼ cup mayonnaise

1 t salt

20 crushed crackers, combined with 1 T melted butter

Combine first six ingredient in casserole dish, top with cracker crumbs. Bake at 350 for 35 minutes.

© Copyright 2023 Lisa Karen Miller