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Raw winter squash (such as acorn or butternut squash) is 90% water, 9% carbohydrates, 1% protein. It contains negligible fat (table), except in the oil-rich seeds . In a 100 gram reference amount, it supplies 34 calories and is a moderate source (10-19% of the Daily Value , DV) of vitamin C (15% DV) and vitamin B6 (12% DV), with no other ...
Cooking with squash is easy to do, especially in pastas, soups, and more. Look for these different types of winter and summer squash varieties.
Kamokamo (also known as kumikumi) is a variety of Cucurbita pepo, grown as a summer or winter squash in New Zealand. Commonly used in Māori cuisine, the Kamokamo is a heavily ribbed oblate or prolate shaped stocky fruit with speckled green skin, ripening to an orange colour.
A whole kabocha squash. Kabocha (/ k ə ˈ b oʊ tʃ ə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin [1] in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other ...
Spaghetti squash may be the most fun of all winter squashes. True to its name, when cooked, it resembles stringy spaghetti, making it a fantastic lower calorie and lower carb alternative to ...
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When Is Butternut Squash Ready to Harvest? Butternut is a type of squash that takes about 110 days to mature. To start seeds indoors, plant them three weeks before the last frost in spring and ...
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.