That organic living is a conscious health choice
Often regarded as the vegetable that mainly makes its appearance at the dinner table during the cold, winter months, it’s time to squash this misconception about, well, squash.
This versatile member of the cucurbita family, which counts melons and courgettes as its close relatives, can be enjoyed throughout the year as a comforting main dish – hello squash lasagna! – a cheery side, or a rich, buttery dessert pie.
The carotenoids that give squash its signature bright yellow or orange hue help to eliminate free radicals and combat cancer. Squash also contains an abundance of beta-carotene and lutein, both of which are crucial in maintaining healthy eyes.
A nutrient powerhouse that boasts a healthy amount of vitamins A, B, C, K and folic acid, this fibre-rich gourd makes a great low-calorie substitute for pasta. Followers of vegan, low GI, low-carb and fasting diets have been known to hail it a miracle ingredient.
Types of squash:
One of the most common varieties, this butterscotch-coloured winter squash is dense and creamy. It caramelises well when roasted at a high temperature and holds its shape.
Great for: Roasting and soups.
Also known as the Japanese squash, the pumpkin-shaped Kabocha has a subtle, honeyed sweetness and smooth, almost fibreless texture.
Great for: Soups, purées, or as a sauce.
As its name suggests, this melon-shaped squash’s flesh separates into mild-tasting spaghetti-like strands when cooked.
Great for: Roasting and as a gluten-free replacement in pasta recipes.
Shaped like its namesake, this squash reveals a sweet, slightly nutty-flavoured golden-yellow flesh when halved. Also known as pepper squash, it’s ideal for stuffing.
Great for: Roasting, soups and purées.
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