What is Opo Squash + How to Cook It (6 Methods)

This detailed guide will teach you all about what opo squash is and how to cook it at home. Discover where to find it, how to choose it, and the many delicious cooking techniques you can use to enjoy it.

When I first discovered opo squash in an Asian market, I was immediately intrigued. I love learning about new ingredients, and wanted to find out what it is, and how I could use it in my cooking.

I’ve since found out so much about the versatile gourd that I’m excited to share it all with my readers. It’s an incredibly easy ingredient to use and is popular in a lot of different cuisines around the world.

What is Opo Squash?

The long, cylindrical green veggie actually goes by many names including opo squash, calabash, Chinese long squash, lauki, and bottle gourd. In Italy, a slightly different, more slender variety is called cucuzza.

It was originally cultivated in North Africa over 10,000 years ago, and has since spread all over the world. It’s grown and enjoyed in Asia, Italy, and the Caribbean where the warm, long growing seasons are most ideal.

It’s easy to find in Indian, Chinese, Thai, Phillipino, Vietnamese, Italian, and Mediterranean cuisines.

They’re long, cylindrical, and have an exterior rind that is pale green and smooth. Inside the white flesh is very similar to a summer squash but a little meatier. The seeds are edible when immature, but grow larger and harder as the squash matures.

What Does it Taste Like?

Its natural flavor is very mild, and even neutral. The flesh is moist and firm, very similar to a zucchini mixed with a cucumber.

But, it’s well-loved in different cuisines for its ability to absorb other flavors. It soaks up any broth, sauce, or seasoning and holds its shape well, so it can be used in a huge variety of preparations.

Health Benefits

Fresh vegetables are always good for our health, and the bottle gourd is no exception. It’s low in calories, high in fiber, and made up primarily of water.

It’s considered to be good for digestion and also contains some small amounts of folate, iron, and Vitamins B and C.

Where and When to Buy It

Opo squash is exported all over the world. You can probably find it at your local grocery store near the other squashes.

Like so many vegetables today, they’re available all year long, but it does have a peak season. Flavor and texture will be best in the summer through fall.

If you’re having trouble finding it, head to your local Asian markets. It’s used often in Indian and Chinese cultures, and may be more easily found at stores that specialize in those ingredients.

How to Choose and Prepare Opo Squash

When selecting your squash, avoid any that are longer than 15 inches long. The larger they grow, the more tough the skin becomes, and the seeds in the middle will be hard and need to be removed.

Avoid any that have soft or slimy spots, and look for firm veggies with even, pale green all over.

Preparing opo squash to cook is very easy. Smaller squashes with thinner skin don’t need peeling. For the larger ones, using a sharp knife or vegetable peeler to remove the outer green skin.

There’s no need to de-seed them, unless you see large pumpkin-like seeds. The squash can then be cut however you like, from matchsticks to slices, large chunks, or a fine dice.

How to Cook Opo Squash

There really is no wrong way to cook an opo squash. You can use any preparation you would for a summer squash with equally great results. Below you’ll find some of my favorite cooking techniques and recipes.

Roasted

Roasting vegetables is always great because it develops the sugars through caramelization and is a quick, hands off way to get a delicious side on the table.

I’ve shared one of my favorite ways to roast opo squash in the recipe card below for quick inspiration if you want to give it a try.

Stewed

Slow cooking techniques like stewing are an amazing way to infuse opo squash with flavor and create a tender, luscious texture. I love this Italian stewed cucuzza recipe that uses carrots, potatoes, and tomatoes to create a hearty vegetable dish that’s absolutely delicious.

Sauteed

Another quick way to get an opo squash dish on the table is by sauteeing it. I’ve shared my easy saute with onions and garlic below but you could also add peppers, tomatoes, hearty greens, sauces, or spice blends to make a yummy medley that’s all your own.

Pan Fried

Using a hot pan and oil to fry opo squash is a great way to create a quick tender texture and big flavor.

You should definitely check out one of my favorite Chinese recipes for long squash. They use dried mushrooms, sesame oil, green onions, and soy sauce to create an amazing side dish.

Soups

Soup is a fun way to not only infuse the squash with flavor from the broth, but to experiment with different cuisines. You can easily use inspiration from Thailand, Vietnam, India, or China to make an amazing soup with bottle gourds.

One of my personal favorite opo squash soups uses yellow lentils and a spiced oil to create a hearty, creamy vegetarian meal.

Curried

If you’re a fan of curries, opo squash is a great vegetable to include in your next one. It holds its shape much better than summer squash does, and absorbs all the amazing flavors.

You can of course try it in curries from anywhere in the world, but I highly recommend this Thai squash curry to try it out.

How to Store It

Fresh opo squash can be stored in your refrigerator for up to two weeks as long as it’s kept dry.

After cooking, how long it will last will depend on your recipe, but always keep cooked food refrigerated.

I hope you enjoyed learning about what opo squash is as much as I have, and are inspired to try one of the many opo squash recipes out there. It’s a fun change from traditional summer squashes, and can be a great way to try cuisines from all over the world.