Squash is one of the pumpkin varieties, characterized by an unusual serrated shape. These vegetables are also sometimes called dish or grandma's pumpkin. Patissons are yellow, green or white. This is one of those vegetable varieties that have the most delicate, delicate flavor when unripe. They are stuffed, pickled, fried in slices, boiled. Most pumpkin recipes work well for squash.
How to choose and prepare squash
Choose squash with a neat shape, without dents and spots, both darker and discolored. If you want to boil, fry or marinate squash, choose smaller fruits - they will be ready faster. If you need vegetables for stuffing, then larger fruits will do.
The flesh of the squash is white and dense, similar in texture to marrow, and to taste like artichokes
Before cooking, wash and dry the vegetables, cut the stalk. If you stuff or pickle squash, that's enough. If you will be boiling or roasting them, cut into slices - cut the pumpkin in half and cut off the pieces, being careful to keep the curly edges.
Squash is a good source of magnesium, niacin, and vitamins A and C. One cup of boiled squash has about 20 to 30 calories and is fat-free.
How to pickle squash
There are many recipes for pickled squash. Try making them with lemon and herbs for the most savory flavor. You will need:
- 1 kilogram of small squash;
- 1 ½ cups table vinegar;
- 1 ½ cups of boiled water;
1/3 cup of shallots, chopped into rings
- 1 tablespoon of coarse salt;
- 1 tablespoon of sugar;
- 1 tablespoon of black peppercorns;
- ½ teaspoon of crushed red pepper;
- 1 teaspoon of coriander seeds;
- 1 teaspoon of mustard seeds;
- 3 peeled garlic cloves;
- 1 bay leaf;
- 4 sprigs of tarragon;
- 4 feathers of green onions;
- 3 lemon wedges.
Pour vinegar and water into a small saucepan made of non-reagent materials, add sugar, salt, black and red pepper, mustard and coriander seeds, garlic and bay leaf. Bring to a boil, cook, stirring occasionally, until sugar and salt dissolve. Place half of the washed and dried squash in a jar, top with tarragon, shallots and lemon wedges. Add remaining vegetables and cover with hot marinade. Preserve and marinate for 2-3 days. Store in the refrigerator.
How to bake squash
If you want to bake the squash, cut them into slices. Make several punctures with a fork and place on a baking sheet covered with parchment paper, sprinkle with olive oil, season with salt, pepper, you can sprinkle with dried thyme, tarragon, parsley and bake in an oven preheated to 180 ° C for 15-20 minutes.
Baked pieces of squash can be put in salad, pasta, served as a side dish.
Stuffed squash
Vegetable, meat, cereal filling is suitable for squash. For a healthy diet, pumpkin stuffed with quinoa is ideal. Take:
- 8 small squash;
- 1 cup cooked quinoa;
- ½ cup sun-dried tomatoes;
- 2 tablespoons of olive oil;
- juice from ½ lemon;
- ½ cup chopped basil greens;
- salt.
Toss the quinoa with the sliced tomatoes and season with olive oil, lemon juice, salt and basil. Mix well. Boil a large pot of water and place the squash in the boiling water. Boil them for 3-4 minutes, then refrigerate them under running water. Cut off the stem with part of the fruit and take out part of the pulp. Stuff the quinoa, cover and bake in an oven preheated to 170 ° C for 7-10 minutes.
