I picked six different kind of squash from the Wholefoods and studied them altogether on Friday. They all look different and taste different. There’s a lot for me to study. The nutrition, the look, the smell, the seeds and of course the taste..
After I cook them(there’s a lot!) I decided turn these wonderful Mother Earth produces into pies. Heres my notes for the study. The recipe is at the end of the post
From left
Butternut squash, Spaghetti squash, Delicate squash, Acorn(yellow), Acorn dark green m, Super sweet pie pumpkin
See the calories and nutrition facts here.
Squash is a super food! Everything is eatable and nutrient. I toasted the raw seeds. And they became a delicious snack. They are high in protein and fiber!
They are very easy to cook. Just chop them and throw them in the oven for about 45 mins set in 375c. Look how many of them turned out.
Then I made a second trip to market to get the ingredients for making the pie.
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eggs, organic
ginger, raw
pumpkin pie spice or clove.
Here’s the direction.
