KACHEN #16 (Autumn 2018) English edition

5 Facts about Squash
In cooperation with
a Vital Substance Powerhouse
1
"Berry"
strong
Whether in soup, puree, bread, salad, whether its fried, baked, grilled or
incorporated into a dessert, there's virtually no limit to the ways you can use
squash and pumpkin in the kitchen. There are 800 different varieties of squash
known today, from spicy muscat squash, nutty butternut squash, and aromatic Hokkaido,
where the rind is eaten along with the flesh, to spaghetti squash and the orange pumpkins
grimacing in front of many houses at Halloween, and which can grow up to 100 kg,
making them the largest berries in the world. You read that right: botanically
speaking, squash (like tomatoes, grapes and currants) are berries.
2
Bursting with nutrients
The high Vitamin C content of squash makes it a panacea
against flu and colds, and just at the right time of the year. Beta
carotene, converting into Vitamin A, boosts the immune system
and protects the skin, is beneficial to the eyes, and fights free radicals.
Potassium and magnesium strengthen the heart and nervous system,
calcium and iron strengthen bones, and fibre supports digestion. With
just 27 calories per 100 g, squash is low-calorie and filling, and also
especially suitable for persons with diabetes.
3
Power snack
Pumpkin seeds assist in the production of serotonin, that
"feel-good hormone" that's most needed in autumn, just when
it begins to get dark earlier. Consuming a handful of seeds each
day can brighten your mood as well as have a positive effect on blood
pressure, heart, and circulatory system, and offers protection against
bladder infections.
4
What every man needs
In addition to all these good properties that pumpkin seeds have
to offer, its green oil supports prostate health and helps lower
cholesterol levels. Pumpkin seed oil can be enjoyed year round.
It's even delicious – and looks delightful – on vanilla ice cream. Carving
tip: drizzle on some lemon juice and place in the sun to soften the rind –
otherwise you may need shears!
5
Purchase and storage
Thump, thump! A pumpkin is ripe when it sounds hollow
and the stem feels woody. It should exhibit no pressure
marks, and the stem should still be attached. Stored in a
place that's cool, dry, and free of frost, pumpkins can keep for up to
10 months. Once cut open, they are good for only 3 to 4 days when
stored in the refrigerator. Pumpkin becomes tough when frozen
raw, but will freeze wonderfully if blanched.
TEXT MARTINA SCHMITT-JAMEK
50 | KACHEN | 3 / 2018