The taste of squash is more pronounced than that of zucchini.
It has a distinctive herbaceous flavor that is somewhat reminiscent of the essence of pumpkin, asparagus, artichoke and mushrooms.
In addition, squash absorbs the taste of the dishes in which it is found.
How is squash useful
Easy digestibility and nutritional value make these fruits indispensable for impaired liver and kidney function.
They promote the absorption of protein foods, better separation of bile and restoration of glycogen in the liver.
Squash juice removes excess salts from the body, improves intestinal function and calms the nervous system.
Young squash are considered the most delicious and nutritious.
At this time, they contain 4–12% dry matter, a lot of pectin, sugar (this is fructose and glucose, so they are easily digestible), fat, and crude protein.
In what form are squash eaten
Young squash can be eaten raw, cut into thin strips and added to vegetable salads.
But it’s better to grill small, tender squash or bake it in the oven. They have a mild and slightly sweet taste, similar to zucchini with mushroom notes.
Do I need to clean the squash
Clean squash only when necessary.
Firstly, small vegetables that have just been picked from the bush have thin and delicate skin.
You can cook and eat young pumpkins with the skin on.
Secondly, it is in it that an important part of vitamins and microelements is concentrated.
