By Penelope A. Domogo, MD
There’s plenty of squash. In the communities we have been privileged to visit recently, the people there gifted us with squash. My neighbor gifted us with squash. Thank you so much! I like squash. I remember the big squash and wombok that were given to my mom on Christmas. These gifts were something we looked forward to.
Squash is just so abundant, not only here in the highlands but in the lowlands as well. It is such a prolific vegetable that could supply a family the whole year round. Sadly, it is not as popular as the other vegetables. Somehow, the general public does not look at squash as a vegetable. Try to ask anybody to name a vegetable and the knee jerk reaction is “carrots” or “pechay”. You’d have to squeeze out the name “squash”. Some don’t even like squash! For some, it is “umuma”. Just like we degraded camote, we degraded squash and so we have “kalabasa” awards for bottom notchers.
Well, squash is a vegetable and it is a fruit vegetable. In general, fruit vegetables (not tree fruits) are good for your stomach and spleen. See how these resemble these internal organs. We mentioned in earlier columns that the shape of the vegetable gives you an idea what body part it is good for. Easy to remember.
Squash is rich in vitamins, minerals, fiber and antioxidants. We know it is good for the eyes because of its yellow color. Truly, boiled squash contains 410 micrograms beta-carotene per 100 grams edible portion and would you believe, raw squash contains more than double – 880 micrograms! Beta-carotene is a precursor of Vitamin A and is not only good for the eyes. It is an anti-oxidant and as such it prevents or slows down damage to our body parts caused by free radicals. So it can prevent heart disease, arthritis and cancer and all the other modern-day diseases. Squash is also a good source of vitamin C, calcium and phosphorous. And still we know now that plants, like squash, contain more than these standard vitamins and minerals that we are familiar with.
With all these rich contents, it is no wonder that the Creator made squash so abundant. He wants us to be healthy. He lets the squash grow anywhere, even in my flowerpot in the city. He lets it grow all year round as long as it is watered. Although the flowers and leaves are fragile, the fruit can keep for naturally for months. No need to put in refrigerator or put preservative. Seeds can be stored naturally, too.
Aside from being mixed with other vegetables to make pinakbet, squash can be prepared and eaten a lot of ways. Like sayote and camote, all parts of the squash can be eaten, even raw. Raw flowers make a colorful delicate salad. Raw fruit and flowers can be juiced or blended into smoothie. Raw fruit can be sliced thin and makes a chewy snack and salad. Of course, these (flowers, leaves, fruits) can be prepared anyway you fancy – boiled, steamed, adobo, ginataan, ginisa, grilled, baked, fried, etc. Mashed boiled squash is perfect for baby’s first solid food. Squash soup is one of the tastiest soups and easiest to prepare- just boil squash with the skin, mash, add water, salt and pepper (if you wish) and chopped onions and viola! you have a warming soup perfect for this cold weather.
Squash seeds are delicious and satisfies our need to chew – sun dry well and eat. Remember, though, that heat destroys some of the nutrients. What to do with this vegetable is a choice. Experiment and let your common sense guide you. One time, my son baked squash lasagna and it was delicious! By the way, don’t peel the squash even if it is mature. The skin is edible and softens when cooked. When the Creator glued the skin to the pulp, then it is meant to be eaten because it also contains nutrients. When the skin is not for eating, it should easily be peeled off, like the banana.
If you have to add flavor to squash, choose natural. For example, use gata for squash pie instead of milk and top it with a lot of crushed roasted peanuts. How’s that for Christmas!***
“If you are too lazy to plow in the right season, you will have no food at the harvest.” Proverbs 20:4.
