Squash is one of the most nutritious, versatile and affordable vegetables. It comes in many varieties – acorn, butternut, pumpkin, spaghetti, hubbard, carnival and summer (a general term for squash that ripens in summer, including yellow and zucchini) are some of the many. They do not always look perfect on the outside; that dirty, bumped and bruised rind contains the best meat.
When the colonists arrived in North America, they were introduced to a vegetable they’d neither seen nor tasted before―squash. Native Americans, however, had been eating it for many centuries. The English name of this tasty member of the gourd family comes from the Narragansett word askutasquash. – http://www.cookinglight.com/food/in-season/in-season-winter-squash
Squash can be used in place of noodles, potatoes, rice or fries, added as a yummy side dish with a steak, and made into breads, soups and rolls. Squash also stores well when kept properly. I’ve included two articles to help with ideas.
Learn more about Winter Squash Varieties: https://www.epicurious.com/ingredients/a-visual-guide-to-winter-squash-varieties-article
How to grow, cut and store squash: http://www.cookinglight.com/food/in-season/in-season-winter-squash
To your health,
Starr
Starr Cortner, M.S, MCHES, ACE, AFAA is a wellness specialist with over 16 years of experience in cardiovascular health and emergency medicine.
