Squash Facts
Some Squash Facts You May Not Know
• Squash are usually grouped into four species, which are originally from Central America and Mexico. Squash is from the same family as gourds. Squash types include the zucchini squash and the pumpkin squash.
• Squash facts state that they may have been grown originally in what is now America, about eight to ten thousand years ago. Then it was most likely grown later, independent of the original growers.
• Squash was one of the three mainstays that the Native Americans planted, the other two being maize and beans. They normally planted all of the crops together, to support each other.
• The summer squash, facts tell us, include zucchini, and are they picked during their growing season, while the vegetable's skin is soft. They eat them right away, and sometimes they are eaten raw, or very lightly cooked.
• Winter squashes, like the acorn, pumpkin and butternut, are not picked until they are mature, which is usually near summer's end. The growers cure them to make the skin tougher, and then they store them in a cool place, to keep them fresh for later enjoyment. They are usually cooked, unlike the summer squashes.
• Squash, facts say, have seeds that you can eat, or grind into a paste. The leaves of the squash can be eaten like you would eat lettuce greens. Native Americans use the blossoms in their cooking.
• One cup of summer squash has only thirty-six calories, and it is a very good source of manganese, Vitamin C, magnesium and Vitamin A.
• Squashes have anti-cancer properties, along with many other fruits and vegetables. Research has confirmed that squash helps to reduce the swelling of an enlarged prostate.
• Summer squash, facts tell us, contains nutrients that help prevent cancer in the colon. The combination of vitamins and minerals found in squash acts as an anti-inflammatory that makes it useful for diseases like osteoarthritis, asthma and rheumatoid arthritis, by aiding in keeping their swelling down.
• In choosing a squash, look for unblemished and shiny rinds, and select one that feels heavy for its size. Pick out squashes that are of medium size, as the large and small vegetables tend not to have the same amount of flavor.
• Here are some tips for making dishes with squash:
• Sprinkle summer squash, grated, on top of sandwiches or salads.
• Make an easy ratatoiulle by sautéing summer squash, bell peppers, onions, tomatoes and eggplant and simmer this in tomato sauce.
• Spice up your bread recipes by blending in summer squash; be sure to cut down on the liquid you normally include, because the squash adds a lot of liquid of its own.
• Serve squash raw with dips you like for a new taste treat.