Squash (plant) in the context of "Cucurbita maxima"

Fruits are the mature ovary or ovaries of one or more flowers. They are found in three main anatomical categories: aggregate fruits, multiple fruits, and simple fruits.

Fruitlike structures may develop directly from the seed itself rather than the ovary, such as a fleshy aril or sarcotesta.

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.

There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries.

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.