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Squash, Pumpkin Pie (Aylmer, ON) Each
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Pumpkin squash is medium to large in size and is short, squat, and globular in shape, similar to the shape and color of the classic orange pumpkin.
Pumpkin squash is rich in vitamins A, E, and C, potassium, fiber, iron, and carotenoids like beta-carotene and lutein. The seeds of the Pumpkin squash are rich in zinc, iron, manganese, magnesium, and omega-3 fatty acids.
Pumpkin squash is best suited for cooked applications such as baking, boiling, steaming, and roasting. One of the most popular preparations is the use of Pumpkin squash with dry spices and lentil sauce-based curries. Not limiting to curries, Pumpkin squash is also a common ingredient used in Indian sweets such as kheer, which is rice pudding and halwa which is a sweet dessert made of carrots, milk, sugar, and butter. Its versatile flavor allows it to be a part of spicy, sweet or savory preparations. Pumpkin squash is commonly served alongside rice and daal or with bread such as naan and puri. The seeds of the Pumpkin squash are also considered edible and consumed as a snack when toasted. Pumpkin squash pairs well with almost all kinds of Indian spices such as mango powder, cumin, cinnamon, turmeric, ginger, fresh coriander leaves, fenugreek, asafoetida, and chili powder. Other complimentary ingredients include jaggery, yogurt, green chili pepper, mango, curry leaves, onion, saffron, ghee, milk, cashews, raisins, tomato puree, and mustard oil.
Uncut Pumpkin squash is an excellent keeper and will store 3-6 months in a cool and dry place. Once cut, the squash should be used within one week.
Pumpkin squash is rich in vitamins A, E, and C, potassium, fiber, iron, and carotenoids like beta-carotene and lutein. The seeds of the Pumpkin squash are rich in zinc, iron, manganese, magnesium, and omega-3 fatty acids.
Pumpkin squash is best suited for cooked applications such as baking, boiling, steaming, and roasting. One of the most popular preparations is the use of Pumpkin squash with dry spices and lentil sauce-based curries. Not limiting to curries, Pumpkin squash is also a common ingredient used in Indian sweets such as kheer, which is rice pudding and halwa which is a sweet dessert made of carrots, milk, sugar, and butter. Its versatile flavor allows it to be a part of spicy, sweet or savory preparations. Pumpkin squash is commonly served alongside rice and daal or with bread such as naan and puri. The seeds of the Pumpkin squash are also considered edible and consumed as a snack when toasted. Pumpkin squash pairs well with almost all kinds of Indian spices such as mango powder, cumin, cinnamon, turmeric, ginger, fresh coriander leaves, fenugreek, asafoetida, and chili powder. Other complimentary ingredients include jaggery, yogurt, green chili pepper, mango, curry leaves, onion, saffron, ghee, milk, cashews, raisins, tomato puree, and mustard oil.
Uncut Pumpkin squash is an excellent keeper and will store 3-6 months in a cool and dry place. Once cut, the squash should be used within one week.
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