Showing off fall colors gracefully, winter squashes are a real sight to behold. Pumpkin, spaghetti squash, Delicata, acorn squash, Butternut… there are all shapes and sizes, for all tastes.
They are also nutritious, extremely versatile and inexpensive, in addition to growing locally and storing for a long time. Who says better?
Sips of beta-carotene
The beautiful orange color of the flesh of winter squash reveals a high content of beta-carotene, an antioxidant that the body can convert into vitamin A. This vitamin contributes to the normal development of bones and teeth, facilitates vision in the dark, promotes the maintenance of the skin in good condition and protects against infections. Winter squash is also rich in lutein and zeaxanthin, two antioxidants known to protect against age-related eye diseases, such as cataracts and macular degeneration.
Versatile
For the co-owner of Potager Mont-Rouge H alte Gourmande in Rougemont, Marjolaine Beauregard, mashed squash should not bereserved only for toddlers: “Squash is so versatile, and can be cooked from appetizer to dessert. And no question of keeping the pumpkin purée for baby! This one is extraordinary for jazzing up a smoothie or a spaghetti sauce, for making fluffy muffins or, even, an out-of-the-ordinary chili.” By the way, if you are looking for a great activity to do with the family this fall, go pick your own squash! And be aware that winter squashes continue to develop their fragrance and flavor during the first months after harvesting, hence the interest of waiting a little between the purchase of freshly harvested squash and their use.
Economy
No matter the variety of squash, you can expect to pay $1-2 per pound, making it a very economical vegetable. And to waste nothing, here's a surprising tip: "No need to peel the butternut squash!" exclaims Mme Beauregard. Just remove the seeds. “When you cook a soup or a puree, there is no need to remove the thin skin of the Butternut. Simply clean it and, when the preparation is cooked, just pass everything through a blender or a food processor to obtain a smooth texture. Great! We love things that save us time in the kitchen.
Keep a long time
Winter squash can be stored for 3 to 6 months in a cool place, away from heat and light (example: cold room, but not in the fridge). At room temperature, the squash willwill keep for 1 to 3 months. They can also be frozen. Raw (in pieces or grated), they can be kept for up to 3 months; while cooked (mashed), 6 months can be calculated.
Delicious
Dare to try different varieties, since each squash offers its own personality. For recipe ideas, here are some inspiring files:
- Freshly Squeezed: Our Top 10 Squash Recipes
- Reader's Digest Pick: Top 25 Squash Recipes
- Ricardo: 15 recipes with squash
- I love fruits and vegetables: Our recipes with squash
Julie DesGroseilliers, nutritionist
