squash, the star vegetable of autumn

In Finistère, Christelle L’Hostis grows squash. La Bretonne produces around thirty varieties of cucurbits organically. “Pumpkin is kind of the common name for all squashes, but there are several families”, she confides. Harvesting takes place from September to October, just before the onset of frost. She decided to sell her squash in a short circuit, in the markets or directly in her greenhouse.

Chef Frédérique Cuvercle imagines new recipes by coming directly to pick up his forgotten squash from Christelle. “I discovered on coming here the squash, (…) squash here a little more quirky, a little more complicated to cook”, explains the latter. Discoveries that he shares in a cooking class for high school students. These work-study students, brought to work in personal assistance professions, will learn that day to make squash pancakes, a first. The squash can be kept for more than six months, so you can eat it all winter long.