Keeping with tradition and using only fresh local ingredients, this week’s ‘cooking like a local’ makes some great tasty dishes using the humble squash, which in my opinion is under used and under rated.There’s a huge variety to choose from, so feel free to experiment!
Here are some of the many health benefits of eating squash:
- They contain beta carotene, which our bodies use to make vitamin A. This is important for vision, bone growth and reproduction.
- Prevent the growth of cancerous cells.
- Lowers the risk of developing cataracts.
- Rich source of potassium with can help lower the risk of developing high blood pressure, and decrease blood pressure in people who already have high blood pressure.
- Baked pumpkin seeds provide a great source protein.
Next up, ‘Zucca Velluttata’ a silky smooth squash soup; absolutely delicious! To a large pan add, approximately a centemetre of olive oil, sliced onion, cubed potates, cubed squash and a stock cube. If you like to spice up your dishes as I do, add chilli flakes. Put on the stove and cook over a very low heat. Again the water from the squash, combined with the added oil, will thoroughly cook all the vegetables. Do not stir; use a flat headed wooden spoon to gently lift the onions and potatoes periodically to prevent them from sticking. Once the vegetables are tender, and the liquid is thick and silky, it’s done! Purèe with a hand blender and serve with croutons.