Indian Squash (Navajo)

Indian squash is an heirloom variety cultivated by the Navajo (Diné) people of the American Southwest as part of their traditional agricultural practices. It belongs to the broader family of summer squashes and is typically eaten when young and tender, with soft skin and mild, slightly sweet flesh.

This squash is one of the traditional “Three Sisters” crops — squash, corn, and beans — that form the foundation of many Indigenous American food systems. The three crops are grown together in a companion planting arrangement where each supports the others’ growth.

While not commonly found in Australian markets, Indian squash is similar in use and character to other summer squashes like zucchini or pattypan. It can be eaten raw, sautéed, roasted, or added to stews and soups.