North American First Nations were the first to domesticate squash 8000 – 10 000 years ago, and relied on this vegetable belonging to the cucurbite family of plants for their diet.
Now, there are many varieties with different shapes, colours, textures, and taste. All store for a long time without deteriorating.
The following varieties are popular, widely available in grocery stress and farmers; markets starting October – yellow-, turban-, delicata-squash, blue banana, petitpan. Sweet dumpling, carnival, gold acorn, golden nugget, spaghetti, hubbard, “sweet” and loved by people who value their taste and low price.
You can roast, grill, boil, bake, steam them for soups, and use them to prepare sauces. You can even salt and roast pumpkin seeds and use them in baking or as snacks.
Native Americans used them in every imaginable food preparation.
The nutritive value of each squash varies, but generally is very favourable containing vitamins A, C complex, E, folate, iron, calcium, magnesium, phosphorous and significant amounts of fibre.
Keep in mind that squash is low in fat and calories, pending preparation method and addition of fat.
If you like to save and enjoy tasty food, buy a large quantity when they are in season and store them in your larder.
I guarantee you will not regret making such a decision.
Cream of acorn squash
Yield: 4 portions
1 large onion chopped
2 Tbsp butter
1 Squash, (approximately 500 grams) peeled and diced (2 cm cubes)
Salt and pepper to taste
1 litre of chicken stock (commercial low-fat chicken stock may be substituted but nor highly recommended)
3 Tbsp flour
In a heavy-bottomed pan, melt the butter, and sautéed onions. Add flour a little at a time and whisky vigorously. Add stock gradually while whisking constantly to avoid lumps. Add squash and cook until tender. Season to taste.
Pure in blender.
Note: Adding one egg yolk or 4 Tbsp whipping cram will result in a very refined soup.