Doctor's Review: Medicine on the Move

December 6, 2019
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A Harvest of Pumpkin and Squash

Despite its homely reputation, squash is far from humdrum. How so? Consider this. In addition to being available throughout the year, squash keeps well (if you store winter varieties in a cool, dark and dry place, squash will keep for a couple of months), it’s healthy (again, winter varieties are a good source of beta-carotene, fibre, potassium, vitamins B and C), and, there are so many different kinds, with distinct flavours and textures, that can be cooked in a number of ways. Baffled by that butternut? Enjoy it in a salad, soup or soufflé. Pondering over that pumpkin? Bake it into cookies, loaves or waffles. If you’re hungry for inspiration, check out Lou Seibert Pappas’ A Harvest of Pumpkin and Squash, published by Chronicle Books. It’s the cookbook that dished up our fall favourites that follow.

Recipes from the book