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Squash

Squash

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Did you know that the squash originated in America? Indeed, it has been cultivated by indigenous peoples for centuries. Do you know the two kinds of squash? There are indeed winter squash and other summer squash, allowing them to be enjoyed all year round. So-called “summer” squash, like zucchini, have soft, edible skin, while “winter” squash, like butternut squash and acorn squash, have tough, inedible skin. These last longer.

Buy

You can find squash all year round, but they are in season from October to January, with the exception of zucchini and squash, which are eaten in summer. When buying, choose squashes that are firm to the touch and heavy in size. The skin should be dull, a sign of harvest at full maturity.

Keep

The squash will keep for several months as long as it remains dry and cool. It stays good in the refrigerator for four days once cut and covered with a transparent film. It freezes and keeps long after being blanched.

Prepare

Winter squash can sometimes be off-putting because they are difficult to peel. Here are two tips: 1) Cut the squash in half and bake it with the skin on. Once cooked, it comes off easily. 2) Cut the squash in half or in 4 and peel the sections. Once placed flat, it will be easier to remove the peel with a peeler. Remove the seeds, season them and roast them in the oven, so you don't lose anything! Some cooking tips:
  • 15 minutes in the pressure cooker
  • 40 minutes in the oven
  • 20 minutes in boiling water

Stay healthy

Winter squash is a source of vitamin C. This vitamin helps in the absorption of iron in the intestine. It also has antioxidant properties that contribute to the prevention of chronic diseases. Butternut and acorn squash contain the most. In addition, squash contains potassium, manganese as well as beta-carotene. The latter is an antioxidant compound that is transformed into vitamin A by the body. Per 125 ml (½ cup) winter squash, all varieties, raw, diced (61g) Calories 21 kcal -
  • Carbohydrates 5 g -
  • Dietary fiber 1g (4%)
  • Vitamin C 7.5g (8%)
  • Vitamin A 42 µg (5%)
  • Potassium 214mg (5%)
  • Manganese 0.1 mg (4%)
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