Winter squashes, including pumpkin, butternut, acorn, Hubbard, spaghetti and turban, are popular American plants with a tougher skin than their summer counterparts.
These hard-skinned squashes are picked later in the year when their skins are hard and thick. They are then stored in a cool, dry place for months. They are known as one of the “three sisters” of North America, along with corn and beans, and they are considered to be important, indigenous plants of North America. The Native Americans taught the colonists to plant all three of these plants together. The bean vines grew onto the corn (using the corn stalk as a trellis), the corn stalks shaded the squash plants and the squash kept the grasses and weeds from growing underneath the plants. The pumpkin, especially, was said to have helped the colonists’ survival. Records show that they were eaten for breakfast, lunch and dinner for most of the fall and winter months. The history behind the pumpkin, therefore, makes it the perfect food to grace our Thanksgiving tables. Many of us cannot imagine a Thanksgiving without pumpkin pie.
The pumpkins that grace our doors at Halloween have many seeds in them. When cutting the pumpkin, remove the seeds and wash and dry them. Then, drizzle the seeds with oil and toast them for a tasty, nutritious snack or add them to salads.
Winter squashes are members of the gourd family and grow in many varieties, colors, sizes, and shapes. They make beautiful table decorations as well as rich, luscious food, when prepared. Rich in vitamin A, potassium, niacin, iron and protein, these squashes are actually fruits. The acorn squash has a rich, yellow meat that is extremely easy to make into many delicious dishes. They can be pureed, cooked and frozen for use throughout the winter. For more information go to: www.organichealthylifestyle.com
Happy Thanksgiving!
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