Did you know that the squash is native to America? Indeed, it has been cultivated by indigenous peoples for centuries.<\/p>\n
Do you know the two kinds of squash? There is the winter squash and the summer squash, allowing us to enjoy them all year round. The so-called “summer” squash, like zucchini, have a tender, edible skin, while “winter” squash, such as butternut squash and acorn squash, have a tough, inedible skin. These last longer.<\/p>\n
Squashes can be found all year round, but they are in season from October to January, with the exception of zucchini and patisson, which are eaten in summer. When buying, choose squash that is firm and heavy. The skin should be dull, a sign of full maturity.<\/p>\n
Squash will keep for several months as long as it stays in a cool and dry environment. It stays good in the fridge for four days when cut and covered with a clear film. It freezes and keeps for a long time after being blanched.<\/p>\n
Summer squash (zucchini \/ patisson) can be eaten raw or cooked. Their skin is tender, so there is no need to peel it.<\/p>\n
Winter squash, on the other hand, can sometimes be off-putting because they are difficult to peel. Here are two tips: 1) Cut the squash in half and bake it with the skin on. Once cooked, it will come off easily. 2) Cut the squash in halves or quarters and peel the sections. Once laid flat, it will be easier to remove the peel with a peeler. Remove the seeds, season them and toast them in the oven, so you don’t lose anything!<\/p>\n
Some cooking guidelines:<\/p>\n
Winter squash is a source of vitamin C. This vitamin helps the absorption of iron in the intestine. It also has antioxidant properties that help prevent chronic disease. Butternut and acorn squash contain the most. In addition, squash contains potassium, manganese as well as beta-carotene. The latter is an antioxidant compound that is converted into vitamin A by the body.<\/p>\n
Per 125 mL (\u00bd cup) winter squash, all varieties, raw, diced (61g)<\/p>\n
Did you know that the squash is native to America? Indeed, it has been cultivated by indigenous peoples for centuries. Do you know the two kinds of squash? There is the winter squash and the summer squash, allowing us to enjoy them all year round. The so-called “summer” squash, like zucchini, have a tender, edible […]<\/p>\n","protected":false},"featured_media":999,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[74],"product_tag":[],"class_list":{"0":"post-975","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-vegetables","7":"producers-jeremie-bastien-en","8":"producers-roger-bibeau-en","9":"producers-sylvain-hugo-guy-palardy-en","10":"producers-mario-lefrancois-en","11":"producers-robert-st-jacques-en","13":"first","14":"instock","15":"shipping-taxable","16":"product-type-simple"},"acf":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/placedesproducteurs.ca\/en\/wp-json\/wp\/v2\/product\/975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/placedesproducteurs.ca\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/placedesproducteurs.ca\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/placedesproducteurs.ca\/en\/wp-json\/wp\/v2\/media\/999"}],"wp:attachment":[{"href":"https:\/\/placedesproducteurs.ca\/en\/wp-json\/wp\/v2\/media?parent=975"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/placedesproducteurs.ca\/en\/wp-json\/wp\/v2\/product_brand?post=975"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/placedesproducteurs.ca\/en\/wp-json\/wp\/v2\/product_cat?post=975"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/placedesproducteurs.ca\/en\/wp-json\/wp\/v2\/product_tag?post=975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}