Did you know ? Originally, squashes (or “cucurbits”) come from South America. And if you know the pumpkin well, there are plenty of others: pumpkin, spaghetti squash, butternut squash, or even the most exotic pumpkins and pattypan squash.
Good news: low in calories (on average: 30 Kcal per 100 grams), squash is also excellent for your health. They are thus rich in antioxidants (and, in particular, in lutein and zeaxanthin which protect vision), in pro-vitamin A (beta-carotene participates in iron metabolism, skin health, the immune system. ..), minerals (magnesium, potassium, manganese…) and vitamins (vitamin C, vitamin B9, vitamin B6). What a way to spend the winter in good health!
Whole squash can be stored for several months
>> How to choose the right squash? At the supermarket, preferably choose a very smooth squash: the skin should not be damaged or stained. The stem or peduncle must always be present. Little tip: the flesh of small squash has more flavor than that of large squash. A squash Ripe butternut squash is whitish in color, slightly salmon-colored, with smooth, unblemished or cracked skin and a brown, whole, firm peduncle.
- Precautions to take: if the finger sinks into the bark, beware of rotting! If you buy your squash already cut into slices or chunks, check that the flesh smells good and isn’t slimy. Likewise, if you feel it surprisingly light for its size, it has started to dry out. Prefer slender squash because it is in the elongated part that there is the most flesh.
>> How to store squash? Whole squashes can be stored for 3-4 months in a dry, cool and ventilated place, away from light. The cut pieces will keep in the fridge for 3-4 days, wrapped in cling film.
Sources:
- Press release The perfect
- Press release Pink Lady
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