Squashes and pumpkins for taste and good health

Cinzia Cuneo 28 marzo, 2011 verdure

It would be a pity to simply dismiss squashes and pumpkins as decorative objects, since they are also very tasty foods. Moreover, as their vibrant colour suggests, they are bursting with antioxidants.

Select squashes that are whole, firm and heavy with lacklustre skin, all signs that they have been picked after fully maturing. They can be preserved for several weeks or even months, if they are kept away from cold, heat and sunlight.

They freeze well, cooked, cubed or in the form of a purée. They are wonderful in rich, creamy and cheerful soups, but I am proposing them to you in a risotto that can be made in no time.

Try our recipe for Pumpkin Risotto.

Originally published in the Journal de Montréal on October 7, 2006.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.