TIP Nº1
The majority of squash and pumpkins are sweet in taste. It’s a perfect vegetable to be roasted or, sautée or in mash. However, its sweetness requires being balanced with a little bit of fat and acidity. A mashed squash will be delicious if it is layered with a little cream or butter. In roasted cubes, the squash will be perfect if it is sprinkled with a touch of vinegar, oil and garlic.
TIP Nº2
Keep the seeds and roast them with your favorite spice mixture.
TIP Nº3
Even for a mashed squash, start by roasting the squash in halves. Then you can scrape the cooked squash that will not be waterlogged.
TIP Nº4
To peel a squash, the simplest method is the use of a good knife. Some can be peeled with a peeler. The microwave can also be a handy tool: if you prick the squash and then spend a few minutes in the microwave you can peel it more easily.
TIP Nº5
You can keep your squash for about 2 months, protected from light and in a cool place.
TIP Nº6
The freezing of squash preparation is okay most of the time. On the other hand, if you freeze cubes of squash, you will only be able to make mash or soup. In fact, the high water content will tear the fiber in freezing.
