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Dried aehobak, called hobak-goji, can be prepared by slicing the squash thinly and sun-drying the slices. It is soaked before cooking, then usually stir-fried to make a bokkeum or namul. [citation needed] The squash is also used in royal court dishes such as seon, and more recently in wolgwa-chae, replacing the Oriental pickling melon ...
The squash is delicious in salads too, like the savory delicata squash and roasted pear salad from dietitian and culinary nutritionist Laura Ali, or in fall grain bowls, which dietitian Cassidy ...
Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Most summer squashes are varieties of Cucurbita pepo , [ 4 ] though some are C. moschata . Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes . [ 4 ]
A package of frozen pureed winter squash adds sweetness and good nutrition—namely vitamin A, potassium and fiber—to this soup version of a family favorite, mac and cheese. It also lends its ...
An aehobak can be used to make both buchimgae and jeon: Aehobakbuchimgae (애호박부침개): a type of buchimgae, made by seasoning julienned aehobak and mixing them with wheat flour and beaten egg, then pan-frying them in oil. Hobakjeon (호박전): a type of jeon, made by slicing aehobak thinly, egg-washing the slices, and pan-frying them ...
Honeynut squash is an excellent source of vitamin A and beta-carotene; it has about two to three times the amount of beta-carotene as butternut squash. [7] [8] The squash is also a good source of B vitamins, and also contains calcium, copper, iron, phosphorus, potassium, and zinc.
Cucurbita pepo is a cultivated plant of the genus Cucurbita.It yields varieties of winter squash and pumpkin, but the most widespread varieties belong to the subspecies Cucurbita pepo subsp. pepo, called summer squash.
Cucurbita argyrosperma, also called the cushaw squash and silver-seed gourd, is a species of winter squash originally from the south of Mexico. [3] [4] This annual herbaceous plant is cultivated in the Americas for its nutritional value: its flowers, shoots, and fruits are all harvested, but it is cultivated most of all for its seeds, [5] which are used for sauces.