Many fruits and vegetables were very important and prepared regularly to help nourish many different tribes. Among these important fruits and vegetables was squash. Squash was almost as important as corn to the Iroquois and other Eastern Woodlands tribes. It was versatile and nourishing and was also ceremonially important. The rattles created and used by the medicine societies were fashioned of the summer crookneck squash and the long-necked calabashes (gourds). Squash was generally baked whole, especially the rich, sweet-meated hard-shelled varieties such as buttercup, acorn, and butternut. Favored seasonings were honey, maple syrup, and animal fat. The yellow summer varieties of squash were mostly boiled and often with their blossoms to thicken the broth. Summer varieties were also blended into smooth, fragrant soups. These cooking methods are still used today!
Squash is both delicious and nutritious! Different varieties of squash have different benefits which include the ability to improve vision, aid in skincare, strengthen the immune system, prevent cancer, manage symptoms of diabetes, build strong bones, protect heart health and help prevent inflammatory conditions. How does it do all of this? Squash can give us all these benefits by the containing a wide variety of vitamins and minerals. For instance, one serving of squash contains more than 400% of your daily requirement for vitamin A and vitamin A helps us with vision health. Squash is also a valuable source of zinc, calcium, and manganese, all of which can help reduce your chances of developing osteoporosis as you age. And lastly, squash is a great source of fiber and this fiber is great at scraping excess cholesterol from the walls of your arteries, thereby reducing your chances of atherosclerosis, heart attack, and stroke.
Squash may date back over 10,000 years but it is still very relevant today! We can make it as a side dish, salad, soup and more! Try incorporating this into your next meal in order to reap all of its benefits!
1. Preheat oven to 350 degrees.
2. Cut yellow squash and zucchini into thin, ¼ inch slices.
3. Sprinkle ½ teaspoon salt over zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
4. Spray a 9-inch square baking dish with non-stick cooking spray
5. Alternatively, overlap the zucchini and squash in a row. You should form 4 rows.
6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then
sprinkle over the zucchini and squash.
8. Cover the baking dish with aluminum foil and bake in oven for 30 minutes.
9. Remove foil and turn heat to a High Broil. Broil for an additional 5-7 minutes, or until
breadcrumbs topping starts to turn golden brown.
10. Serve immediately with fresh parsley and enjoy!
Ingredients
Directions
1. Preheat oven to 350 degrees.
2. Cut yellow squash and zucchini into thin, ¼ inch slices.
3. Sprinkle ½ teaspoon salt over zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
4. Spray a 9-inch square baking dish with non-stick cooking spray
5. Alternatively, overlap the zucchini and squash in a row. You should form 4 rows.
6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then
sprinkle over the zucchini and squash.
8. Cover the baking dish with aluminum foil and bake in oven for 30 minutes.
9. Remove foil and turn heat to a High Broil. Broil for an additional 5-7 minutes, or until
breadcrumbs topping starts to turn golden brown.
10. Serve immediately with fresh parsley and enjoy!