Yellow pumpkin

Yellow pumpkin

Let's talk about the yellow pumpkin, from the garden to the table. How to grow yellow squash and then, nice recipes to cook it to perfection!

Thereyellow pumpkinit is a vegetable that we find in our kitchens all year round: it is harvested in October but can be kept for very long periods. Thereyellow pumpkinis a herbaceous plant of the Cucurbitaceae family, its scientific name isCucurbita maxima.In the kitchen she is famous for hersweet pulpand in Italy various varieties are widespread.

The most common ones:

  • Marina di Chioggia, has an orange pulp
  • Gray from Bologna, it is very sweet, used for jams
  • Mammouth, it's thereyellow flesh pumpkin
  • Turkish Turban Pumpkin
  • Quintal is onegiant yellow squash

Regardless of the variety, they don't changerecipesand cultivation methods.

How to grow yellow squash

The sowing period is between April and May. It is not possible cultivation in pots as thepumpkin plantit is a climber, with very robust stems which tend to take up a lot of space.

Pumpkin cultivation in the vegetable garden should be monitored, as topping is required to stimulate the production of side shoots and greater production ofyellow pumpkins. In the summer it will be necessary to water the plants.

Before the sowing or the planting of pumpkin plants, we recommend fertilization with ammonium sulphate, an organic slow release fertilizer.

How to cook yellow squash

It is possible to exploit anyrecipewhich involves the use of pumpkin. The combination of pumpkin and strong flavors such as pork cheek, raw ham or bacon is recommended. From yellow pumpkin parmigiana to risotto, from roasted pumpkin to baked fish with a side dish of pumpkin, leek and potatoes. As is clear, therecipesthey are a lot.

In order not to be mistaken, better go to the classic Neapolitan recipe of Pasta and pumpkin. We offer you the original recipe ofpasta and cocozza. Simple and lighter than many other recipes available on the web.

Pasta and yellow squash: recipe

Ingredients for 3 people:

  • 180 gr of pasta
  • 550 gr of yellow squash
  • 5 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • a sprig of parsley
  • 1 hot pepper
  • fresh ground pepper
  • 80 gr of grated Parmesan or Grana cheese
  • 1 liter of water or vegetable broth
  • 1/2 glass of white wine

To cook thepasta and pumpkinyou can choose large or medium pasta shapes, such as large tubes, helices, mixed pasta, thimbles, wheels… Choose pasta with holes or in any case striped which can therefore retain the pulp of the pumpkin. Each bite, in this way, will enhance the sweet flavor of the yellow pumpkin which will be even more tasty.

How to clean yellow squash

Cut the squash at both ends. Split it in half, weigh the amount you need considering an extra 100 grams for the peel. Peel theyellow pumpkin. To clean the pumpkin you will need a very sturdy knife, the skin and pulp, in fact, is very hard! Once split in half, with a spoon, remove the internal filaments and seeds. If there are any filaments sticking to the inside of the pulp, don't worry about them: they are edible!

Once the squash is clean, cut it into cubes / dice of varying sizes.

How to make pasta and pumpkin

Prepare a very large pot, inside this pot will be cooking the yellow pumpkin and also the pasta.

  • Heat the oil.
  • Fry the lightly crushed garlic cloves.
  • Chop the parsley and set aside.
  • Add the squash cubes to the pot.
  • Add the parsley.
  • Over high heat, add half a glass of white wine.
  • Add a glass of water or a glass of broth.
  • Stopper the pot.
  • Cook the pumpkin for about 15-20 minutes, taking care to turn.
  • Separately, boil a saucepan with salted water or vegetable broth.
  • The pumpkin must cook without ever drying out.
  • After 20 minutes of cooking, the pumpkin should take on a semi-creamy consistency, with whole pieces and pieces now reduced to puree.
  • At this point, add another ladle of broth / hot water, as soon as it boils, add the pasta.
  • Cook for the cooking times indicated on the label.

While cooking the pasta, depending on the amount of broth in the pot, you can choose whether to cook with or without a lid. If the flame is too high and the liquid component is low, feel free to add another ladle until the pasta and pumpkin are cooked.

When cooked, add plenty of grated cheese and mix.

Serve with chopped dried hot pepper.

Yellow squash: properties and nutritional values

Therepumpkinit is characterized by a low calorie intake (pumpkin calories equal to 26 kcal per 100 g of product) thanks to a high water concentration (water occupies 91.6% of the weight). It provides many vitamins, vitamin A is particularly abundant. Among the various micronutrients, it provides a lot of potassium and other mineral salts.

Betweenpropertyrecognized topumpkinwe have those antioxidants (linked to the high concentration of carotenes, those that give the yellow-orange color) and digestive properties. It contributes to cell regeneration, supports liver functions and helps keep eyes and hair healthy. Thanks to its high water intake, it has diuretic and refreshing properties. Pumpkin improves intestinal health by regularizing it.

Video: Unboxing peralatan masak. yellow pumpkin cookware. swiden (July 2021).