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 Varieties
we grow include:
Acorn,
Spaghetti, Hubbard, Butter Cup, Butternut, Delicata
Nutrition:
The
amazing
phytonutrient content of winter squash makes us
realize that this food is not just a starchy
vegetable. Carotenoids found in winter squash
include alpha-carotene, beta-carotene,
beta-cryptoxanthin, lutein, and zeaxanthin.
Pectin-containing cell wall polysaccharides found
in winter squash are important anti-inflammatory
nutrients provided by this food, as are its
cucurbitacins (triterpene molecules). Winter
squash is an excellent source of immune-supportive
vitamin A (in its "previtamin" carotenoid forms)
and free radical-scavenging vitamin C. It is also
a very good source of enzyme-promoting manganese
and digestion-promoting dietary fiber. In
addition, winter squash is a good source of
heart-healthy folate, omega-3 fatty acids, vitamin
B2, vitamin B6, magnesium, and potassium; and
bone-building copper and vitamin K.
Taste:
These
delicious
foods can be amazingly sweet tasting (as is the case
with pie pumpkins), and they are among the most
versatile members of this entire gourd-squash-melon
food family.
Uses:
Steamed
or
baked
the versatile winter squash can be made into pies,
soups, diced into a warm salad, made into spaghetti
and eaten with a tomato sauce...
Substitutions:
Other
squash,
eggplant,
bok choy, cucumbers.
Storage:
Keep
away
from direct exposure to light and should not be
subject to extreme heat or extreme cold. The ideal
temperature for storing winter squash is between
50-60°F. Once it is cut, cover the pieces of
winter squash in plastic wrap and store them in
the refrigerator, where they will keep for one or
two days. The best way to freeze winter squash is
to first cut it into pieces of suitable size for
individual recipes.
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Copyright
©
2011 www.evergoodfarm.com
Rhinelander,
WI
54501, USA
All
Rights
Reserved
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