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Cooking with squash is easy to do, especially in pastas, soups, and more. Look for these different types of winter and summer squash varieties.
Roasted delicata squash. Delicata squash is a variety of winter squash [1] with cylindrical fruits that are cream-coloured and striped in green or orange. [2] As its name suggests, it has characteristically a delicate rind (or skin [3]). It is also known as peanut squash, Bohemian squash, or sweet potato squash. It is a very sweet variety with ...
Dark green like acorn squash, buttercup is rounder than that variety, and some have a little cap on the blossom end. Inside, the flesh is deep orange, dense, sweet and nutty. It can be tough to ...
It is similar in texture and flavor to a pumpkin and sweet potato combined. [6] Some kabocha can taste like Russet potatoes or chestnuts. [citation needed] The rind is edible although some cooks may peel it to speed up the cooking process or to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or as a ...
Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, mangoes, oranges, seabuckthorn berries, wolfberries (goji), collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene, the major provitamin A carotenoid.
Butternut Squash Fries are good for you and they taste just as good as regular potato fries. If you like yours a little spicy, sprinkle them with red pepper flakes. Get the recipe: Butternut ...
Squash (also known as cucurbita) was very popular and came in many different varieties. Squash seeds, fresh, dried or roasted, were especially popular. Tomatoes, though different from the varieties common today, were often mixed with chili in sauces or as filling for tamales.