What Is Nigini Squash? Growing, Cooking, and More

Nigini squash is a variety of summer squash, belonging to the same family as other familiar gourds. It is a member of the Cucurbita pepo species, which includes a wide range of squashes from pumpkins to conventional zucchinis. Often referred to simply as round or globe zucchini, this plant produces fruit that is characteristically spherical rather than elongated. Its unique shape and culinary potential have made it an increasingly popular find at farmers’ markets and in home gardens.

Flavor and Appearance

The most distinguishing feature of the Nigini squash is its shape, which is round like a ball or slightly pear-shaped. The skin is smooth and thin, with a color that can range from a pale, light green to a deep, dark green, sometimes with faint speckles or light striping. When compared to the common green zucchini, Nigini offers a flavor that is nuttier and subtly sweet. Its flesh is notably firm and dense.

This texture means it holds less water than its more elongated relatives. The lower moisture content contributes to a less mushy consistency after cooking, allowing it to maintain its shape and firmness well. The seeds are small and soft, especially in younger squash.

Culinary Uses for Nigini

The round shape of Nigini squash makes it well-suited for stuffing. To prepare it this way, the top can be sliced off and the inner flesh scooped out with a spoon, creating a natural bowl. This cavity can then be filled with a mixture of grains like quinoa, seasoned ground meats, cheeses, herbs, and other chopped vegetables before being baked until tender.

Beyond stuffing, Nigini is excellent for roasting and grilling. When roasted, it can be cut into wedges or thick slices, tossed with olive oil and seasonings, and cooked until it becomes tender with caramelized edges. For grilling, slicing it into thick, round discs prevents it from falling through the grates. The high heat of the grill enhances its natural sweetness and imparts a pleasant smoky flavor.

Sautéing is another simple and quick preparation method. Chopped or diced Nigini can be cooked in a skillet with garlic and onions for a fast and flavorful side dish. Because its skin is thin and tender, there is no need to peel it, which saves preparation time and retains nutrients. It can also be incorporated into gratins, casseroles, and stir-fries.

Its firm flesh allows it to be spiralized into noodles or shaved into thin ribbons for use in salads, offering a raw preparation option. The mild flavor pairs well with a wide range of ingredients, from bold spices to delicate herbs like parsley and basil. It pairs well with Parmesan cheese or a light vinaigrette.

Growing Nigini at Home

These plants perform best in a location that receives at least six to eight hours of direct sunlight per day. The soil should be fertile and well-draining, enriched with compost or other organic matter to provide the necessary nutrients for growth.

Planting is done from seed after the last frost has passed and the soil has warmed to at least 65°F. Seeds are planted in small hills or mounds, with a few seeds per mound, spaced about four feet apart to give the bushy plants ample room to spread. Once the seedlings have developed a couple of leaves, they are thinned to the two strongest plants per mound. Consistent moisture is needed for fruit development, so watering deeply about once a week is recommended.

Harvesting at the correct time ensures the best flavor and texture. Nigini squash should be picked when it is young and tender, when it reaches the size of a tennis ball, or about three to four inches in diameter. If left on the vine too long, the skin will toughen and the flesh will become watery and less flavorful. Use a knife or pruning shears to cut the squash from the vine, leaving about an inch of stem attached.

Selecting and Storing

When choosing Nigini squash at a store or market, look for globes that are firm to the touch and feel heavy for their size. The skin should be smooth, glossy, and free of any blemishes, soft spots, or wrinkles. Smaller to medium-sized squash, generally no more than six inches in diameter, will have the most tender flesh and the best flavor.

Store Nigini squash whole, unwashed, and dry. Placing it in a plastic bag in the crisper drawer of your refrigerator is an effective method. This helps to maintain a humid environment without trapping excess moisture, which can lead to decay. Stored this way, Nigini squash will last for one to two weeks.

Nutritional Benefits

Nigini squash is a nutritious addition to a balanced diet, offering many of the same benefits as other summer squash varieties. It is naturally low in calories and carbohydrates while being high in water content, which can contribute to hydration.

The squash is a good source of several micronutrients. It provides vitamin C, an antioxidant that supports the immune system and skin health. It also contains potassium, a mineral that plays a role in maintaining healthy blood pressure levels and proper nerve function. Summer squashes also contain antioxidants like beta-carotene, which the body converts into vitamin A, supporting vision and immune function.