Why we love organic squash
Butternut, pumpkin, hubbard, dumpling – whether you’re a summer squash person or a winter squash person, there’s an organic squash for everyone and for every occasion. It’s the best nosh, a squash!
At Pikt, we’re enjoying the crisp Autumn weather (OK, the soggy Autumn weather). What makes it even better is this is the season for warm-your-cockles soups and hearty stews. Sorry, we just made you hungry, didn’t we? You’re in luck: squashes are affordable, delicious and easy to get a-hold of this time of year. But we know some of you are daunted by these varied veggies. So, we’re here to demystify the squash with some fun facts.
Squashes are one of the world’s oldest known crops, with some sites in Mexico estimating they’ve been a staple crop for over ten thousand years.
The word ‘squash’ is an adapted version of the word ‘askutasquash’ meaning ‘eaten raw or uncooked’ in Narragansett Native American. Sounds crunchy…
Squashes come from the Americas, but can be grown pretty much anywhere as they just need a temperate climate, full sun and good soil – and, of course, organic is best!
7 facts about squashes
1. There are many kinds of squash
There are hundreds of different squashes, from the tromboncino, which is long and green, to the patty pan, which is yellow and shaped like a flying saucer.
2. Squashes, gourds and pumpkins are all in the same family
The squash is part of the Cucurbitaceae family, and is closely related to the cucumber and the watermelon.
3. Yes, you can eat the skin
The skin of a winter squash is often perfectly edible, such as with varieties like the delicata squash. For our thicker-skinned friends, try roasting or par-boiling the veg and then scooping out the flesh with a spoon.
4. Red, orange and yellow colours are because of carotenoids
Carotene gives carrots, tomatoes and mangoes their warm hue, and the same applies to many types of squash. This means they are a great source of provitamin A and anti-oxidants.
5. Summer squash keeps you beach-body ready…
Summer squashes, like courgettes, are high in water content and low in calories. Perfect for a healthy snack!
6. … And winter squash is fibre-full!
Winter squashes, like butternuts, are low-fat but packed with nutritious fibre to keep you feeling full for longer.
7. ‘Pompkin pudding’ is the first recorded pumpkin pie recipe
Whether you enjoy a Pumpkin Spice latté or think pumpkins should only be for carving on Halloween, everyone can agree that pie is the bomb-dot-com. Amelia Simmons wrote the ‘American Cookery’ book in 1796, and though she didn’t invent the pumpkin pie, she did write down the recipe, here.
Our favourite squash-tacular recipe: vegan butternut squash soup
Getting a bit chilly? Are you in the mood for a warming stew or a nice bit of soup? It doesn’t get easier than this soulful bowlful from Madeleine Olivia. With three main ingredients and a touch of seasoning, you are minutes away from a scrummy, veg-packed dinner. Just looking at that picture has our mouths watering.