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The racket sport? Nah, the vegetable! And a charming vegetable if ever there was one!
Squashes come in lots of shapes (many amusing), colours (mostly autumnal) and types (all tasty) including the Acorn, Butternut, and Kabocha varieties. Winter squashes are generally more intensely-flavoured and nutritious than summer squashes, and are high in beta carotene which is converted into vitamin A – great for eyesight, skin and your immune system – as well as vitamins C and E, potassium, magnesium and fibre. Butternut squash is especially high in beta carotene, while Acorn squash is a good provider of calcium. And it's not just the flesh that has health-giving properties: the seeds are a great source of B vitamins and protein – toast 'em and salt 'em, we say. A member of the cucurbit family, which includes pumpkins, cucumbers and melons, squashes were allegedly the first food to be cultivated by American Indians – a fact that may, if you're lucky, come in handy during a pub quiz one day.
delicious. squash recipes
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