We are in the middle of squash season. Vegetables, some of which have become very fashionable in recent years.
You saw them under the light this week, for Halloween, sometimes even transformed into lamps: pumpkins belong to the squash family, which is in peak season until Christmas. Some members of this family have been forgotten for a long time, before returning to our plates. This is confirmed by Xavier Mathias, author and trainer:
“Butternut – the nut of butter if we translate – which allows all uses of the potato (sautéed, in fries or in velouté, etc. The musky of Provence, chubby, full-bellied, very beautiful with coppery reflections and a flesh orange. The sweet dumpling with an incredible frangipane taste.”
So many squashes that are regaining their nobility, since we are putting more effort into respecting seasonality. These are also products that perfectly match the ambition of the most local cuisine possible. They can be preserved naturally, without cold storage or freezing, and while maintaining all of their nutritional value.
Rich in soft fibers
Squash is rich in beta-carotene, potassium, soft fiber that fragile intestines tolerate better, and water, therefore with a limited caloric intake. In terms of preparation, they are extremely easy to use. Frédéric Vardon, chef at 39V in Paris, suggests mixing them into a puree:
“Kabocha, pumpkin, butternut, with a slice of leek, a clove of garlic, a few chestnuts and leave to stew very slowly. We stuff small ravioli with this puree. We add cylinders or cubes of cooked squash. And on top, an emulsion of chicken stock with parmesan, a treat…”
And there you have it, squash is simple, tasty, seasonal, and good for your health.