What to cook from patissons quickly and tasty: appetizers, first and second courses, desserts. Choosing what to cook from patissons
Grateful vegetable. It does not need special care, it always gives a good harvest, it looks beautiful. This is a healthy, dietary, low-calorie product. It is easy to process, like its closest relatives - zucchini and zucchini. But the main thing is that you can cook hundreds of squash quickly and tasty different dishes, starting with vitamin cocktails and snacks, ending with conservation desserts.
A versatile vegetable. It can be fried, stewed, boiled, pickled, canned alone or in combination with other vegetables. In general, recipes with patissons have much in common with dishes that are prepared from zucchini.
Young fruits without damage with tender pulp and thin skin are more suitable for cooking. Overripe vegetables must be peeled and hard seeds removed.
What to cook from patissons quickly and tasty: a refreshing vitamin cocktail
Adherents of a healthy lifestyle and proper nutrition will appreciate this drink. It brings colossal benefits to the body, because it consists of fresh vegetables and fruits. Squash, however, can be boiled in salted water for a couple of minutes. Vitamins in the aldente vegetable will be preserved, and the taste of the cocktail will become softer.
For 100 g of young squash:
100 g celery (stalk);
2 green-skinned apples;
half a lime
a bunch of parsley;
4-6 mint leaves.
Recipe:
1. All cocktail ingredients are washed and dried.
2. Celery and raw patisson are cut into pieces.
3. Mint and parsley are chopped with a knife.
4. Apples are cut in two, the seed box, tail, receptacle are removed. Without removing the peel, cut into pieces.
5. Juice is squeezed out of a lime.
6. The products prepared for mixing are placed in the blender bowl. Interrupted into a homogeneous green mass.
The cocktail must be diluted with cold purified water before drinking. Very little. If the taste of a vitamin drink with patisson seems insipid, you can slightly pepper it.
What to cook from patissons quickly and tasty: pickled vegetables
It is also an excellent snack for strong alcoholic beverages, and an addition to the second courses of meat and fish. For pickling, it is better to select young patissons the size of a ping-pong ball. If the vegetables are larger, they should be cut into several pieces.
For 250 g patissons:
3 cloves of garlic:
1 red Bell pepper;
1 stalk of petiole celery;
6 sprigs of parsley;
400 ml of water;
3 tbsp. l. vegetable oil;
2 tbsp. l. salt;
2 tsp vinegar essence;
1 tbsp. l. Sahara;
1 bay leaf;
2 buds of cloves;
5 peas of allspice;
· 10 black peppercorns.
Recipe:
1. Vegetables are washed, cut into pieces. Spread in a sterilized jar with a volume of 700 ml.
2. Water in a saucepan is put on a strong fire.
3. All other ingredients, except for vinegar and oil, are poured into boiling water. Boil 1 minute.
4. Pour hot brine over vegetables. Pour in vinegar and oil.
5. The jar is hermetically sealed with a euro lid. Turn over and wrap.
When the pickled patissons have cooled, the jar is rearranged in the refrigerator. After 2 days, you can taste the snack.
What to cook from patissons quickly and tasty: vegetable caviar
A light snack that goes well with pasta, potato and meat dishes. Squash caviar is good as a snack with brown bread. It can be eaten fresh or cold.
For 1.3 kg of squash:
· 4 things. bell pepper;
2 medium onions;
10 small ripe tomatoes;
1 head of garlic;
1 bunch of parsley with dill;
120 ml of vegetable oil;
1 tsp Sahara;
1 tsp black ground pepper;
· salt.
Recipe:
1. Vegetables are washed, dried, peeled (except for tomatoes). If the patissons are old, the peel is removed, the seeds are removed.
(advertising)2. Everything is cut into small cubes. Garlic is passed through a press. Greens are washed, finely chopped.
3. In a frying pan with high sides, heat the vegetable oil. Fry the onion with a pinch of black pepper (2 minutes).
4. Add sweet pepper. Stir, fry for 3 minutes.
5. Pour the patissons into the pan, continue to fry the vegetables over high heat for another 5 minutes, stirring from time to time.
6. Tomatoes are grated or mashed with an immersion blender. Pour into a frying pan. Stir.
7. Reduce the fire to medium. Extinguish vegetable mix 25 minutes covered.
8. Pour everything into a saucepan, interrupt with a blender in mashed potatoes.
9. Return the dish to the fire. Boil for 15 minutes without a lid, stirring often.
10. At the very end, squash caviar is salted, sugar is added.
Pour chopped garlic and chopped herbs into the finished dish. Stir. Leave to simmer for a couple more minutes.
Squash caviar quickly turns sour, so you need to store it in the refrigerator in a glass closed container.
What to cook from patissons quickly and tasty: vegetable soup puree with millet
The soup cooks very quickly. Therefore, the recipe will come to the rescue more than once when there is absolutely no time for cooking. The dish consists of the necessary, useful products for the body and, moreover, differs delicate taste.
For 200 g patissons:
1 liter of water;
150 g of millet;
Carrots, sweet peppers, onions - 1 pc.;
20 g of tomato paste;
5 cloves of garlic;
1 bay leaf;
a pinch of ground black pepper;
· salt;
spices to taste;
· vegetable oil.
Recipe:
1. Remove the peel from the washed squash. Remove seeds. Cut into cubes.
2. Onions, carrots, bell peppers, garlic are washed, peeled, cut into small cubes.
3. Millet is washed three times.
4. Heat vegetable oil in a frying pan over high heat. Throw out the squash cubes. Fry, stirring often, until golden brown.
5. Add garlic to the squash. Stir, fry for 1 minute.
6. Next, the rest of the vegetables are sent to the pan. Roast until soft. Pepper, add spices.
7. Pour millet into a pot of water. Cook after boiling for 5 minutes.
8. Pour the vegetable mixture and bay leaf into the pan with millet. Stir. After boiling, the soup is simmered under a lid over low heat for 15 minutes.
9. Ready-made puree soup is salted, seasoned (if necessary) with spices. The bay leaf is removed, and the vegetables with millet are smashed into a gentle puree with an immersion blender.
In a plate, before pouring the squash puree soup, put ½ tsp. tomato paste. Served hot.
What to cook from patissons quickly and tasty: vegetable soup with milk
A very light first course with a pleasant delicate taste. The set of products is the most common. Ready for a maximum of half an hour.
For 400 g of young squash:
1 liter of 1.5% milk;
1 potato;
1 onion;
2-3 stalks of parsley;
· Salt.
Recipe:
1. Wash squash. Without removing the skin, cut into cubes.
2. Peel and wash onions and potatoes. Onions are cut into strips, potatoes - into cubes.
3. Vegetables are poured into a saucepan. Fill with water so that it barely covers them. Cook after boiling for 3 minutes.
4. Pour hot milk into the vegetable mixture, salt.
5. When the soup begins to boil, turn off the stove. Infuse the dish under the lid for 10 minutes.
Serve warm, sprinkled with chopped parsley.
What to cook from patissons quickly and tasty: sweet baked pancakes
Fry patisson pancakes in vegetable oil in a frying pan. But if you bake them in the oven, the dish turns out to be dietary, more beneficial for the body.
For 600 g of young squash:
· 2 eggs;
1 tbsp. white flour;
125 g of sugar;
1/3 tsp soda;
· Vanillin, salt.
Recipe:
1. Washed, sliced patissons, eggs, sugar, salt, soda are placed in the blender bowl. Beat into a homogeneous mass.
2. The sifted flour is mixed into the resulting puree in parts. Vanillin is added for flavor.
3. Thick, dense like semolina The dough is left to rest for half an hour.
4. Pancakes are poured with a tablespoon on a cold baking sheet covered with parchment.
5. The oven is heated to 180 degrees and pancakes are placed in it for 15 minutes.
6. When one side is browned, the squash pancakes are turned over. Bring to readiness, baking for another 10 minutes.
A simple vegetable dessert is served with sour cream, jam, condensed milk, and honey.
What to cook from squash quickly and tasty: stuffed squash in the oven
Despite the simple set of ingredients and simple cooking technology, the dish is not only very tasty and satisfying, but also beautiful in appearance. Stuffed patissons can be cooked on weekdays or served in portions for festive table.
For 3 medium (250 g each) squash:
200 g minced pork and beef;
1 onion;
1 medium ripe eggplant;
1 carrot;
150 g of fresh champignons;
50 g of hard cheese;
6 tbsp. l. natural yogurt or low-fat sour cream;
suneli hops to taste;
· salt;
· vegetable oil.
Recipe:
1. Vegetables are washed and cleaned. Onion and eggplant cut into cubes. Carrots - thin straws. Fry everything in a small amount of vegetable oil until half cooked.
2. Minced meat and sliced champignons are added to the vegetables. Salted, seasoned with hops-suneli. Fry for 5 minutes, stirring frequently.
3. Cut off the upper part of the squash with a tail. The pulp with seeds is selected with a spoon.
4. In each patisson put 2 tbsp. l. sour cream (yogurt). Fill with minced meat with vegetables. Close with a hat.
Stuffed patissons are baked for 20-30 minutes at a temperature of 190 degrees. 2 minutes before the caps are ready, remove the caps and sprinkle the minced meat with cheese chips.
Not everyone knows how to cook squash for the winter, fry them in a pan or bake in the oven. Moreover, not everyone knows that such a vegetable even exists. It should be noted that unofficially the patisson bears a name that sounds like "dumpling gourd". And this is no accident. After all, this vegetable is one of the varieties of ordinary pumpkin.
As a rule, patissons are small in size and have curly edges. They can be yellow, white or green. Often, squash reaches 10-15 centimeters in diameter. It should be noted that such a vegetable can be cooked perfectly different ways. In this article you will find the most popular and simple recipes dishes in which freshly picked squash is directly involved.
How to cook patissons: recipes for fried vegetables
As mentioned above, such a vegetable can not only be stewed or baked, but also fried in a pan. For this we need:
- fresh patissons of small sizes - 2 pcs.;
- sunflower oil (for frying) - about 200 ml;
- wheat flour (for rolling the product) - 2 pcs.;
- fine sea salt, allspice black pepper - add to taste;
- fat sour cream - serve with the finished dish.
Preparation of ingredients
Before cooking patissons in a pan, they should be carefully processed. To do this, the vegetables must be washed, cut into plates up to 1 centimeter thick, and then salt, pepper and roll in wheat flour.
Heat treatment
How to cook fried patissons? To do this, take an ordinary frying pan, pour a sufficient amount of oil into it, and then heat it over high heat. After a light smoke comes from the vegetable fat, put the squash plates into the dishes and fry them on both sides until a reddish crust appears. In order for vegetables to lose an excessive amount of sunflower oil, after heat treatment they are recommended to be laid out on a paper towel and kept on it for several minutes.
Proper serving to the table
What can be cooked from squash fried in a pan? As a rule, browned plates are served at the table along with fat sour cream. However, experienced chefs say that such vegetables make good snacks. To do this, you need to mix a few tablespoons of mayonnaise with grated cheese and garlic, and then place the resulting mass in a fried squash and secure the roll with a skewer. Serve so flavorful and hearty snack to the festive table, preferably cold.
Cooking a delicious and satisfying dish "Senior Patisson"
Now you know how to cook squash in a pan. However, such a vegetable can not only be fried, but also baked. So, in order to prepare a delicious and beautiful dinner called "Senior Patisson", we need:
- patisson young - 3 pcs. (for three servings);
- minced beef, pork or mixed - 300 g;
- bulbs - 2 small heads;
- medium-sized carrots - 2 pcs.;
- medium eggplant - 1 pc.;
- marinated champignons - 100 g;
- sunflower oil - a few large spoons;
- hard cheese - 150 g;
- salt, pepper, aromatic spices - add to taste;
- sour cream mayonnaise dessert spoon for each patisson.
Squash processing
So, before cooking squash in the oven, fresh vegetables should be washed thoroughly. Next, you need to carefully remove the cap from them with a sharp and long knife, and then take out all the pulp with seeds, leaving only dense walls 1.5 centimeters thick.
Minced meat preparation
How to cook patissons so that they can be safely served at the festive table? To do this, such vegetables should be stuffed and then baked in the oven.
For cooking delicious minced meat we decided to use some of the pork and beef. Although you can use only one variety of your favorite meat.
In addition to minced meat, the filling for squash also contains vegetables such as onions, carrots and eggplants. They should be washed well, peeled, and then cut into small cubes and put in a heated pan with sunflower oil. Fry the ingredients until they become slightly golden. Next, you need to add mixed minced meat, pickled champignons, cut into thin slices, as well as salt, aromatic spices and pepper to the vegetables. The filling for squash should be prepared until the moisture has partially evaporated.
Formation of the dish and its baking
After the squash is processed, and the filling is partially cooked, you can safely proceed to the direct formation of the dish. To do this, put the vegetable pots on the oven sheet, and then grease their bottom with a small amount of sour cream mayonnaise. Next, in the same container of squash, you need to place the pre-cooked minced meat. From above, it is recommended to grease it again with plenty of mayonnaise and sprinkle with grated cheese. Finally, the squash pots should be closed with a lid and put in the oven for 60 minutes.
How to properly present to the dinner table?
Now you know how delicious to cook patissons in the oven. But how to serve them to the festive table? To do this, you need to carefully remove the baked vegetables from the oven, put them on flat plates or saucers, and then present them directly to the guests, closed. In addition to this dish, it is recommended to serve fresh herbs and vegetable salad. Bon Appetit!
How to cook patissons for the winter?
Surprisingly, such vegetables can not only be fried, stewed or baked, but also harvested for the winter.
Salted patissons are very tasty snack that will brighten up any dining table. For the preparation of such a preparation, it is recommended to use only the smallest vegetables. Before direct preservation, they should be washed thoroughly, paying special attention to the ribbed edges.
It is not necessary to remove the skin from young squash, as it is tender and soft in them. However, it is still recommended to cut the stalks, making circles with a diameter of about two centimeters. Before laying the squash in sterilized jars, they must be blanched in boiling water for 5-7 minutes. Next, the vegetables must be dipped in cold water, in which it is desirable to add a few ice cubes.
So, before preparing patissons for the winter in a three-liter jar, we should prepare:
Cooking process
After blanching the vegetables and sterilizing the jars, put all the spices, including citric acid, and cucumbers on the bottom of the glass container. Next, half fill the container with squash, and then place sweet peppers, garlic cloves, cherry and currant leaves on them. From above it is necessary to lay the second half of the vegetables and chopped tomatoes. After that, you need to boil drinking water and fill the jar with it. Having kept the brine in this state, it should be poured back into the pan and brought to a boil. In conclusion, fragrant water is required to fill the jar in the same way and quickly roll it up with sterilized lids.
After all the actions taken, the canned patissons should be carefully turned upside down and covered with a thick towel. In this state, it is advisable to keep the jars for exactly a day, and then put them in a cool place. You can use them only after 1.5-2 months.
Vegetable stew with squash
How to cook patissons with meat? For this we need:
- potatoes - 2 tubers;
- chicken breasts - 400 g;
- patisson - 1 pc.;
- tomatoes - 2 pcs.;
- bulbs - 2 pcs.;
- carrots - 2 pcs.;
- eggplant - 1 pc.;
- cucumbers - 2 pcs.;
- sour cream mayonnaise - 2 large spoons;
- bay leaves, salt, pepper and spices - add to taste.
Preparation of ingredients
Before cooking squash with meat, all vegetables should be processed. They need to be washed thoroughly, peeled from the stalks and peel (if necessary), and then cut into large cubes. It is also necessary to cut the skin from the chicken breasts, remove the bones and chop them into small pieces.
Dish shaping and heat treatment
To prepare such a hearty dinner, you should take a large saucepan, put it on its bottom chicken breasts, and then alternately place carrots, onions, eggplants, potatoes, cucumbers, squash and tomatoes. After that, all the ingredients must be flavored with spices, pour drinking water and add sour cream mayonnaise. After closing the lid, you should wait for the broth to boil, and then put the fire on a minimum value and simmer for one hour.
Serving to the table
Now you know how to cook squash. Recipes using such a vegetable include completely different ingredients and can be made both on the stove and in the oven. Moreover, squash can be salted and even pickled.
Vegetable stew made with embossed pumpkin should be served hot. In addition to it, it is desirable to present a fresh White bread, greens, sour cream or tomato paste. Bon Appetit!
Patisson is a type of pumpkin, which means “pie” in French. It is an excellent vegetable for dietary and baby food. It tastes like zucchini, but more refined and delicate, slightly sweet, without a grassy aftertaste. Patissons are low-calorie, rich in beneficial to the body vitamins and trace elements, perfect for everyday and holiday menu. There are a large number of recipes for dishes and preservation of squash.
Conservation
For preservation, both small and mature fruits are suitable, which will be an excellent snack for any side dish.
Caviar
Squash is an excellent raw material for cooking and preserving various caviar.
Caviar without tomato
Recipe:
- 3.6 kilograms of squash;
- 250 grams of onion;
- 30 grams of garlic;
- 20 grams of sugar;
- 25 grams of salt;
- 120 grams of 5% vinegar;
- 220 grams of sunflower oil.
Patissons, cut into circles, fried on sunflower oil. Onions are cut into half rings, fried. Chilled vegetables are passed through a meat grinder, sugar, salt, garlic, vinegar are added. Caviar is packaged in jars and half-liter jars are sterilized for 75 minutes. After sterilization, the jars are sealed.
Caviar with mayonnaise
Recipe:
- 3 kilograms of patissons;
- Half a kilogram of carrots, onions, bell peppers;
- 0.5 liters of mayonnaise;
- 0.5 liters of tomato paste;
- 0.5 cups of sugar;
- 25 grams of salt;
- 70 grams of 9% vinegar.
Rub the squash on a grater, stew in a thick-walled saucepan for 2 hours with mayonnaise. Peppers, onions and carrots are passed through a meat grinder, added with tomato paste and stewed for another 1.5 hours. Then add sugar, salt, vinegar. Stir and blend with a blender. Let it boil for 10 minutes and seal in sterilized jars.
Squash caviar
Recipe:
- 3 kilograms of patissons;
- 1 kilogram of carrots;
- 250 grams of onion;
- 400 grams of tomato paste;
- 35 grams of salt;
- 55 grams of sugar;
- 75 grams of 5% vinegar.
Patissons, onions, carrots are passed through a meat grinder and stewed for 1.5 hours. Add tomato paste, salt, sugar and cook for another 1.5 hours. Pour in the vinegar. Let it boil for a couple of minutes and seal in sterilized jars.
spicy caviar
Recipe:
- 4 kilograms of squash;
- 1.2 kilograms of tomatoes;
- 800 grams of carrots and onions;
- 4 pods of hot pepper;
- 130 grams of sugar;
- 75 grams of salt;
- head of garlic;
- 60 grams of vinegar.
Squash, tomatoes, carrots, onions are passed through a meat grinder and stewed for 2.5 hours. Grind garlic, pepper and vinegar, add to caviar, stew for 15 minutes. Pour into sterilized jars and seal.
Pickles
Canned patissons
Laying recipe for a liter jar:
- 600 grams of squash;
- 12-15 grams of dill;
- Pepper black peas;
- Allspice;
- 2-3 cloves of garlic.
Fill recipe:
- 400-450 grams of water;
- 30 grams of salt;
- 30 grams of vinegar 5%.
Young patissons with a diameter of 4-5 centimeters are suitable for canning. The washed fruits are blanched in boiling water for 4 minutes. Greens, peppers, garlic are placed in a jar, and squash on top. Fill jars with hot filling. Sterilize 10 minutes. Vinegar is added and sealed immediately.
Squash with cucumbers, hot-packed
- 900 grams of squash;
- 900 grams of cucumbers;
- 55 grams of dill;
- 35 grams of cherry leaves or carrot tops;
- Garlic;
- Allspice.
Fill recipe:
- 1200 milliliters of water;
- 80 grams of salt;
- 35 grams of sugar;
- 90 grams of vinegar 9%.
You can harvest squash in a jar along with cucumbers without sterilization. Prepared vegetables are laid in layers. Pour boiling water over the balloon, cover with a lid, incubate for 5 minutes. After draining the water, pour boiling water again, cover with a lid and incubate for another 5 minutes. Drained a second time. Greens, garlic, pepper are added to the jar from above. The filling is boiled for a couple of minutes. Pour in the filling, cork.
Salted patissons
Recipe for laying on a three-liter cylinder:
- 1800 grams of squash;
- 30 grams of dill;
- 25 grams of horseradish roots;
- 25 grams of blackcurrant leaves;
- 10 laurel leaves;
- Pepper black peas;
- Fragrant pepper.
Brine recipe:
- 100 grams of salt;
- Water.
This is the easiest recipe for pickling squash. Patissons are tightly placed in a three-liter bottle, alternating with aromatic herbs in layers. Fall asleep salt. Pour in boiled water. Seal tightly with plastic lids. For three days, once a day, it is necessary to turn the balloon over and shake it so that the salt melts. Do not open before use to prevent mold from forming.
Squash in tomato juice
Bookmark recipe for a half-liter jar:
- 300 grams of squash.
Fill recipe:
- 200 grams of tomato juice;
- 50 grams of bell pepper;
- 15 grams of salt;
- 10 grams of sugar;
- Pepper black peas;
- Bay leaf.
To make patissons tastier for the winter, it is better to preserve them in tomato juice. To do this, first sterilize the jars for 3-4 minutes. The fruits are cut into four parts, blanched in water for 5 minutes and filled with hot jars. Immediately pour boiling ready filling: tomato juice boil for 15 minutes bell pepper, black pepper, bay leaf, salt and sugar. Seal quickly. Sterilization is not needed.
Pickled squash
Squash can be pickled as an independent product, or in a campaign with other vegetables.
Bookmark Recipe:
- 1.5 kilograms of squash;
- Five leaves of cherry and black currant;
- Three cloves of garlic;
- A bunch of parsley and dill;
- A pod of hot pepper.
Fill recipe:
- One liter of water;
- 3 tablespoons of salt;
- Two tablespoons of sugar;
- Pepper;
- 85 grams of 9% vinegar.
Patissons are blanched for 5 minutes before being placed in a pan, cooled in cold water. Put in a bowl with herbs. Pour in boiling filling. Press down with oppression. Withstand two to three days room temperature. Stored in the refrigerator.
Vegetable mix
Bookmark recipe for a three-liter jar:
- 450 grams of squash, tomatoes, zucchini, cucumbers;
- Bay leaf;
- Dill;
- Black peppercorns;
- Fragrant pepper.
- Garlic.
Fill recipe:
- 1.3 liters of water;
- 50 grams of salt;
- 80 grams of sugar;
- 100 grams of 9% vinegar.
Put the fruits in a jar in the following sequence: zucchini, cucumbers, squash, tomatoes. Dill, bay leaf, garlic, pepper are laid between the layers. Pour in boiled filling. Sterilize 13-15 minutes. Add vinegar and seal.
Salads
Squash can be the basis of many salads for the winter.
Squash salad in tomato sauce
Recipe:
- 1.2 kilograms of squash;
- 300 grams of carrots and bell peppers;
- 700 grams of tomato juice;
- 30 grams of 9% vinegar;
- 35 grams of salt;
- 70 grams of sugar;
- 50 grams of sunflower oil;
- 100 grams of garlic;
- A pod of hot pepper.
Boil tomato juice for 10 minutes, add carrots. After another 10 minutes - sweet and bitter pepper. After 10 minutes - diced patissons, salt, sugar, butter. Cook for 20 minutes. Add garlic and vinegar. Distribute to banks. Cork.
Squash with bell peppers and beans
Recipe:
- 1 kilogram of squash;
- 1 kilogram of Bulgarian rotunda pepper;
- 500 grams of beans;
- 2 kilograms of tomatoes;
- Half a glass of sugar;
- 25 grams of salt;
- Half a glass of sunflower oil;
- A tablespoon of 9% vinegar.
Tomatoes are crushed in a blender. Squash and pepper cut into cubes. Beans are pre-boiled until tender. Boil chopped tomatoes in a thick-walled saucepan for 15-20 minutes. Peppers are added and boiled for 10 minutes, squash is added and boiled for another 10 minutes, beans, sugar, salt, sunflower oil, vinegar are added last. Boil for another 10-15 minutes and seal in jars.
Jam
Squash jam
From the patisson, a very tasty unusual jam is obtained.
Recipe:
- Half a liter of water;
- 1 kilogram of sugar;
- 1 kilogram of squash;
- Half a lemon;
- One pack of vanilla sugar.
The squash is cleaned of seeds and cut into small cubes. Blanch the squash for 5 minutes. Syrup is made in advance from water and sugar. Add patissons and boil for 15 minutes over low heat. Leave for 24 hours. This is repeated three times. Before the last boil, lemon zest and juice, vanilla sugar are added. Corked in sterilized jars.
Jam with orange
Recipe:
- 1 kilogram of squash;
- 1 kilogram of sugar;
- two oranges;
- Half a lemon.
The seeds are removed from the squash, cut into pieces and passed through a meat grinder along with an orange. You can take three oranges, but without the white peel. Sugar is added, mixed, allowed to stand for a couple of hours, so that the squash let out juice and cook jam for 45-60 minutes. Add the zest of one orange and lemon juice to the jam for taste. Boil for another 15-25 minutes. Ready jam is sealed in jars.
Jam "Pineapple"
Bookmark Recipe:
- 1 kilogram of squash;
- 1 kilogram of granulated sugar;
- Half a liter of water;
- 1 lemon;
- 1 can canned pineapple chunks.
Squash is cleaned of seeds, cut into cubes, blanched in water and poured into boiled syrup. Boil squash in syrup for 15 minutes twice in 8-12 hours. Then add a jar of canned pineapples, lemon juice and cook until tender. Pour into jars and seal.
boiled dishes
Patisson can be boiled and cooked with it various dishes.
Soup puree
Recipe:
- 350 grams of squash;
- 140 grams of carrots;
- 3 medium potatoes;
- 75 grams of butter;
- 1.5 liters of chicken broth;
- Parsley;
- Salt to taste.
Cut vegetables randomly. Put in a multicooker bowl, salt, pour chicken broth, close the lid and cook for 35 minutes. Open the valve, release steam, cool, beat the soup with an immersion blender. Add butter, herbs.
Winter salad
Recipe:
- 2 salted patissons;
- 2 medium potatoes;
- 350 grams of chicken offal;
- 2 carrots;
- Large bulb;
- 3 eggs;
- Mayonnaise or sour cream.
Boil potatoes, eggs, carrots, offal. Let cool. All ingredients are cut into slices or cubes, carefully mixed, seasoned with mayonnaise, salted.
Boiled squash
Recipe:
- 500 grams of squash;
- 700 grams of water;
- Salt to taste;
- Chili ketchup.
Patissons are boiled in salted water, put on a plate, poured with ketchup.
fried foods
You can recreate many dishes from fried squash.
Fried egg roll
Recipe:
- 4 chicken eggs;
- 20 grams of flour;
- Two medium bulbs;
- 180-200 grams of any minced meat;
- 250 grams of squash;
- 50 grams of sunflower oil;
- 100 grams of cheese;
- Salt, dill and parsley.
Whisk eggs with a whisk, salt, add flour, bake scrambled eggs in a pan like a pancake. Separately, minced meat is fried with diced onions and squash until cooked. Salt, pepper. Minced meat is laid out in the middle of the scrambled eggs and wrapped on both sides of the edge, forming a roll. When serving, cut into pieces, pour over with sour cream, sprinkle with finely chopped dill and parsley.
mini cakes
Recipe:
- 4 medium patissons;
- 3 large tomatoes;
- 2 boiled eggs;
- 1 head of garlic;
- 450 grams of mayonnaise with a fat content of 50 percent;
- 250 grams of hard cheese;
- 2 eggplants;
- 180 grams of sunflower oil;
- 1 medium carrot;
- Salt to taste.
Squash, tomatoes and eggplant are cut into circles. Eggplants are salted, allowed to stand, drained of excess liquid. Squash breaded in flour. Squash and eggplant circles are fried in sunflower oil. Eggs, garlic, carrots are crushed in a blender, mixed with mayonnaise. Lay in layers and smear with prepared sauce: squash, eggplant, tomato. Sprinkle with grated cheese on top. Leave to brew for a couple of hours.
pancake cake
Test recipe:
- 4 medium patissons;
- 5 eggs;
- One glass of flour;
- Salt to taste.
Filling recipe:
- 400-500 grams of mayonnaise;
- 160 grams of cheese;
- 2 cloves of garlic;
- One medium carrot;
- 2 tomatoes;
- 250-300 grams of smoked sausage;
- Salt to taste.
To make pancakes, patissons are rubbed on a coarse grater, squeezed slightly, eggs, flour, and salt are added. Knead the dough. Spread a portion of the dough on a hot frying pan, gently spreading over the surface. The pancake is well fried on both sides. For the filling, grind carrots, cheese, garlic in a blender. Add these products to mayonnaise, mix. Cut tomatoes and sausage into cubes. Spread the pancake on a plate, grease with mayonnaise with carrots and cheese. Sprinkle with sausage and tomatoes. So lay out several layers. The top layer is decorated with greenery.
Patisson fritters
Test recipe:
- 800 grams of squash;
- 4-5 eggs;
- 300 grams of flour;
- Sunflower oil;
- Salt, sugar to taste;
- Soda;
- Sour cream.
Patissons are ground on a coarse grater, salted, slightly squeezed out the juice, eggs, flour, soda on the tip of a knife, a little sugar for taste are added. Let the dough rise for 15-20 minutes. Bake pancakes under the lid. Served with sour cream.
Fried eggs with squash
Recipe:
- 150 grams of squash;
- 50 grams of olive oil;
- 3 eggs;
- Salt to taste;
- 30 grams of milk.
Patissons are fried in butter until cooked, eggs are beaten with milk, salted, poured into a pan, covered with a lid. You can add tomatoes. Cook covered for 5 minutes.
Fried patissons
Recipe:
- 500 grams of squash;
- 100 grams of flour;
- 4 cloves of garlic;
- Hot pepper on the tip of a knife;
- 300 grams of mayonnaise.
The patissons are cut into circles, breaded in flour, fried in oil, put in a colander, and the oil is allowed to drain. Add chopped garlic and pepper to mayonnaise. After 40-45 minutes, the cooled patissons are laid out on a plate, salted, smeared with mayonnaise. Ready meal let stand in the refrigerator for an hour and a half.
Stews
Squash can be stewed and combined with other vegetables, thereby obtaining a new culinary masterpiece.
Squash caviar in a frying pan
Recipe:
- 600 grams of squash;
- 160 grams of onion;
- 250 grams of carrots;
- 2 tomatoes;
- 50 grams of sunflower oil;
- Salt, pepper to taste.
All vegetables are cut into cubes. In a dry frying pan, squash is fried until soft in small portions. In oil - onions, carrots, tomatoes. Add squash to them, simmer for 15-20 minutes over low heat under the lid, salt. Grind the cooled caviar in a blender.
Vegetable stew
Recipe:
- 250 grams of squash;
- 230 grams of eggplant;
- One sweet pepper;
- 170 grams of onion;
- 170 grams of carrots;
- 3 tomatoes;
- 80 grams of sunflower or olive oil;
- Salt, sugar to taste;
- Garlic;
- Parsley, dill, basil, green onion.
Squash, eggplant, peppers, onions, carrots, cut into cubes. Fry onions, carrots, eggplants, sweet peppers, squash, sliced tomatoes in butter. Salt, add a third of a teaspoon of sugar. Last, add finely chopped garlic and herbs, if desired. You can replace eggplant with pumpkin, mushrooms or broccoli.
Dishes in the oven
Squash can serve as an excellent raw material for cooking oven dishes.
Squash stuffed with rice and meat
Recipe:
- 10 pieces of squash;
- 200 grams of pork meat;
- 250 grams of rice;
- 500 grams of water;
- 350 grams of tomato juice;
- 100 grams of sunflower oil;
- One medium onion and carrots;
- 20 grams of flour;
- Salt, sugar, pepper to taste;
- Fragrant herbs optional.
For stuffing take squash 6-7 cm in diameter. Cut off the stem. Carefully remove the pulp with a teaspoon to make a deep bowl. A pre-prepared filling is applied to the fruits. For the filling, the rice is washed, boiled until half cooked in 400 grams of water. The meat is passed through a meat grinder, added to rice, salted, peppered, mixed. Ready-made patissons are placed in the pan, 100 grams of water are poured and steamed under the lid for 10-15 minutes. For tomato sauce carrots and onions are cut into small cubes, fried in sunflower oil until soft, add flour, after a minute pour in tomato juice. Let the sauce boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour the squash with sauce, stew until tender. Can be baked in the oven. Ready patissons are sprinkled with chopped herbs.
Squash stuffed with meat
Recipe:
- 10 pieces of patissons with a diameter of 6-8 cm;
- 600 grams of minced meat;
- 140 grams of onion;
- 170 grams of carrots;
- Three medium tomatoes;
- 200 grams of cheese;
- 25 grams of sunflower oil;
- Salt, pepper to taste.
The squash is cut off the stalk, the pulp is selected with a spoon so that a plate is obtained. Grind onions and carrots in a blender, pour into minced meat, salt, pepper, mix well. The squash is filled with prepared minced meat. Carefully place the squash on a greased baking sheet. Tomatoes are cut into 10 circles, spread them on squash, salted. Put to bake in the oven for about 35-40 minutes. Sprinkle with grated cheese, bake for another 5-7 minutes.
Sweet dishes
You can cook sweet dishes from patisson, only your own imagination can limit the cook.
Candied fruit
Recipe
- 1 kilogram of squash;
- 1 kilogram of sugar;
- Half a liter of water;
- 3 grams of citric acid.
Patissons are cut into slices, blanched in water for 1-2 minutes, poured into boiling syrup with citric acid, boil for 10 minutes three times, letting it brew for 10-12 hours. The patissons are thrown back into a colander, allowed to drain and dried until tender for 2-3 days at room temperature.
Sweet pancakes
Recipe:
- 400 grams of squash;
- 2-3 eggs;
- 1 glass of flour;
- 135 grams of sunflower oil;
- 5 grams of salt;
- Soda;
- Half a teaspoon of sugar;
- Sour cream.
Grate squash, squeeze the juice slightly, add eggs, flour, salt, sugar, a pinch of salt. The dough is kneaded and pancakes are fried in sunflower oil. Served with sour cream, yogurt or whipped cream.
They are "members" of the pumpkin family: they are even called plate pumpkins in a different way - the fruits of squash are really very similar to plates. The Chinese call them "Buddha's palms" - this name can be understood if you look at the fruits "in profile".
In the wild, patissons are not found- at least, no one has seen them in nature, and where their homeland is, it is not known exactly. This may be Africa, but most scientists believe that this is Central America.
At the end of the 16th - beginning of the 17th century they came to Europe, but to Russia, like many other vegetables, only in the 19th century. And now patissons are not very popular with us: most gardeners prefer to grow zucchini, because there is “less fuss” with them, and they taste almost the same. Indeed, patissons require more thorough care than their counterparts, and they do not produce as rich a harvest. Cleaning is also more difficult, but nutritionists believe that they healthier than zucchini and they have a milder taste. But the Americans respect squash: they are not too lazy to grow them, and of different sizes - the local housewives are very fond of them stuffed. In France, patissons are also popular: the French called the fruit - it seemed to them that it resembles a pie - and this is also true, and the pie in French is “pate”.
Composition of patissons
Not so long ago, only white ones were known to us, but then breeders brought out beautiful multi-colored fruits: light and dark green, golden yellow, orange, purple and speckled.
Young patissons are tastier and healthier, and at the same time they don’t even need to be peeled.: they are good together with the peel, and the content of minerals and vitamins in them is very high, but there are few calories - only about 20 kcal per 100 grams, so they are “just right” for unloading diets. The weight of young fruits is small - from 100 to 300 grams, and large mature squash can weigh a whole kilogram, but their taste is lost, so you should not keep them in the garden for longer than 5 days.
Squash rich in vitamins - C, group B, PP, carotene; and minerals are potassium, magnesium, sodium, calcium, phosphorus, iron; they contain dietary fiber and organic acids, natural sugars, enzymes, pectins.
Properties of patissons
Taste and dietary squash properties allow them to be used in cooking and dietology, but they are also used for medicinal purposes - many doctors introduce them into the diet of their patients, and in traditional medicine there are even recipes with their juice and seeds.
The yellow-orange fruits contain lutein - a substance, in the absence of which a person's eyesight is irreversibly deteriorated. Today, this problem has begun to manifest itself more often - the load on the visual apparatus of a modern person is enormous, and ultraviolet radiation also contributes to the destruction of eye tissues. With antioxidant properties, lutein eliminates excess free radicals and protects our cells from aging.
The use of patissons normalizes metabolism: fats and proteins begin to be absorbed correctly, bile is better separated, and glycogen, the polysaccharide we need to restore energy, begins to accumulate in certain quantities where it is needed - in the liver and muscles.
For people with diseases of the digestive tract, liver and gallbladder should be a mandatory component of the diet. The fiber contained in them gently stimulates the intestines, prevents fermentation and constipation. The kidneys also work better if there are a lot of dishes on the menu with squash; with them, even meat becomes safe and easily digestible - they have a lot of alkaline compounds that neutralize its oxidizing effect.
Due to the large amount of potassium and magnesium, patissons are an excellent means of preventing vascular diseases, hypertension, obesity, liver and kidney diseases - they have a mild diuretic effect.
patisson seeds
The seeds of squash also have a lot of useful but they must be used. for a long time to get a positive result. For example, with their help, you can get rid of excess salts accumulated in the body, as well as alleviate gout, an intractable disease that occurs due to the accumulation of uric acid in the tissues.
Taking crushed seeds for several weeks, you can relieve swelling and improve kidney function. 100 g of peeled seeds are crushed in a coffee grinder, and the resulting mass is taken 20 minutes before meals, 4 times a day, 3-4 tsp, washed down with a large glass of clean water.
Juice and pulp of squash
Fresh squash juice also helps with kidney diseases - it should be drunk 100 ml up to 4 times a day, adding 10 g of honey.
For constipation, once a day - preferably in the morning, half an hour before breakfast - they drink pure squash juice, also 100 ml each.
The juice and pulp of patissons are so rich in healing natural substances that they are also used in cosmetic purposes. With their help, heal damage to the skin and mucous membranes; masks with them soften, rejuvenate and brighten the skin. The simplest homemade squash mask is applying its thin plates to the face. You need to keep them for about 20 minutes, and then remove and wipe your face with a swab dipped in unboiled milk.
To lose weight with squash, you just need to include them in the composition of different dishes, and they should be their main component. Salt in dishes should be put less, and ideally do without it at all: squash quickly normalize metabolic processes, and remove excess cholesterol; it is not difficult to maintain a long diet on them - they are very tasty and are combined with any products.
Squash in cooking
Squash can be prepared in many ways: fry, stew, steam, marinate, bake in the oven or on the grill, pickle - when salted, they taste like porcini mushrooms. They cook pies, pancakes, pancakes, casseroles and even dumplings.
You can also stuff patissons with anything: vegetables, cheese, meat, eggs, mushrooms, cereals - especially rice; some housewives even manage to fill them with sweet cream, but this is not for everyone, although squash jam turns out to be surprisingly tasty. Salads with raw squash and vegetable caviar are tasty and tender.
No exotic ingredients are needed to prepare delicious squash dishes.
Recipes with squash
Good patissons in sour cream.
4-5 young fruits should be washed, boiled in salted water or steamed until soft, then cooled and cut into slices. Put the sliced patissons on a large flat plate, pour over sour cream and sprinkle with finely chopped dill and parsley.
Stuffed patissons
As diet food stuffed patissons are suitable - better with minced vegetable. The stalk is cut off from the squash, some of the pulp and seeds are taken out, the fruit is boiled for 10-12 minutes, and filled with minced meat. For minced meat, they take an onion, a couple of carrots, parsley root, green onions, black pepper, a few cloves of garlic and cheese (100 g). Shredded vegetables are sautéed for several minutes in oil, mixed with finely chopped green onions and garlic, grated cheese, and squash is stuffed. Then they are placed on a baking sheet or in a baking dish, sprinkled with cheese and black ground pepper, and baked at 150-170°C for 25-30 minutes. Serve topped with sour cream. You can not sauté the vegetable filling, but simply mix and stuff the squash with it; you can also add their taken out pulp there, chopping it - it will also be tasty, and even more useful.
Salad with raw squash
helps to lose weight and improves bowel function. It is necessary to cut into strips 300 g of young squash, add chopped onion, 1.5 tbsp. grated horseradish, chopped green onion and parsley, salt everything and sprinkle with black pepper, pour olive oil and mix.
Because of their unusually beautiful shape and bright color, squash fruits are often used for decorative purposes: they can decorate any feast and even the interior.
There are no contraindications to the use of squash, however, they should not be eaten by those who are prone to diarrhea and intestinal disorders. However, in combination with rice, they can still be consumed little by little - they are very tasty and healthy to refuse them completely.
What vitamins, micro- and macroelements are contained in the squash, how it is useful. Can this vegetable harm and who should not eat it. Best Recipes and the most interesting facts.
The content of the article:
Squash is an artificially bred vegetable crop from the Pumpkin family. It is not found in the wild, growing all over the world. The plant is an annual and has edible fruits that can be fried, boiled, baked, stewed, preserved. They are considered an analogue of zucchini, more beloved by gardeners in the CIS countries. Patisson is widespread in Western Europe, the USA and South America, from where it came to Russia around the 17th century. It got its name from the very unusual shape, it is of French origin and comes from the word "pie". Only young fruits with tender pulp and soft seeds are suitable for food.
The composition and calorie content of patisson
There are 13 varieties of this vegetable - Orange, White, Sunshine, Cheburashka, Bunny, Umbrella, Disc, Piglet, Malachite, Snow White, Gosh, Sunny Delight, Chartreuse. The first two are the most valuable.
Caloric content of raw squash - 19 kcal per 100 g of product, of which:
- Proteins - 0.6 g;
- Fats - 0.1 g;
- Carbohydrates - 4.1 g;
- Water - 92 g;
- Dietary fiber - 1.3 g.
- Thiamine, B1 - 0.03 mg;
- Riboflavin, B2 - 0.04 mg;
- Ascorbic acid, C - 23 mg;
- Nicotinic acid, PP - 0.25 mg.
- Calcium - 13 mg;
- Sodium - 14 mg;
- Potassium - 203 mg;
- Phosphorus - 12 mg;
- Magnesium - 26 mg.
Digestible carbohydrates (mono- and disaccharides) per 100 g - 4.1 g.
The low calorie content of patissons allows them to be widely used in various diets for weight loss.
Useful properties of patisson
Of great importance is the fact that almost all existing micro- and macroelements are present in the fruits of the plant. As a source of vitamins, they are not very popular, since they can boast only a high content of ascorbic acid, which is necessary for the successful absorption of iron. Old vegetables that have been in the garden for more than two weeks from the moment they appear are no longer suitable for human consumption, but serve as good feed for pigs.
Here are the properties endowed with patissons:
- Normalization of the heart and blood vessels. This is facilitated by the fact that potassium is included in large volumes of the patisson. It is worth rethinking your diet high blood pressure, predisposition to heart attack, thrombosis, coronary disease, varicose veins and atherosclerosis. These fruits are recommended for dietary nutrition.
- Cleansing the body. These vegetables are known as wonderful antioxidants, due to the high percentage of vitamin C. They put things in order in the liver, intestines, blood vessels and blood, removing all unnecessary garbage from them.
- Alkalinization of the body. Raw and pickled fruits, without salt, help here especially well. To make the effect of their use even better, you should additionally drink at least 1.5 liters of water per day.
- Weight loss. This allows you to achieve this low calorie a product that is quite nutritious and quickly saturates the stomach. After its use, the appetite is quenched for at least a few hours!
- Eye protection. Orange fruits are a rich source of lutein, with a lack of which the picture in the eyes becomes not so clear. They help prevent the development of astigmatism and asthenopia. This is especially true for those who like to sit longer at the computer.
- Slowing down the aging process. The patisson has such an opportunity due to the large amount of ascorbic acid and potassium, which are directly responsible for these processes.
- Improvement of the psycho-emotional state. It is achieved as a result of regular consumption of fruit seeds, with which vitamins C, B1 and B2 enter the body.
- Relief of gout. It is a consequence of the consumption of fruit pulp with a high content of alkaline water. It stimulates protein metabolism, normalizes the level of oxalic and uric acid, an excess of which causes this serious disease.
Important! The great benefit of patissons is also for pregnant women, since when they are used, the risk of fermentation and constipation is reduced, and intestinal function is stimulated.
Harm and contraindications of squash
This vegetable is definitely not suitable for those who frequently visit a gastroenterologist. This is due to the fact that it is able to increase intestinal motility and cause indigestion. For the stomach, this product also poses a threat due to its ability to increase acidity, which, if deviated from the norm, corrodes the gastric mucosa and can lead to an ulcer. You should be especially careful when eating fried fruits.
Replace squash with zucchini or some other vegetables should also be used for the following problems:
- Chronic hypertension of 2-3 degrees;
- Biliary dyskinesia;
- Cholecystitis;
- Flatulence;
- Heartburn.
Important! An unequivocal contraindication is the staleness of a vegetable - when it grows for more than two weeks, caustic substances are produced in it that can cause intoxication of the body.
Squash recipes
The fruits of the plant can be cooked in all possible ways - pickled, canned, baked, fried, stewed, boiled. They are ideally combined with any food, both vegetable and animal origin. Especially tasty are dishes with the addition of tomatoes and cheese. The menu can include salads, mashed potatoes, stews, casseroles and more. It is allowed to combine them with various spices - oregano, basil, coriander, etc.
Here are some of the most interesting ways to cook patisson:
- in the soup. Peel 2 patissons and cut them into strips. Then repeat the same with 1 potato, onion and carrot. Fry all this in cold-pressed corn oil, put it in a 1.5 liter saucepan and fill it to the top with water. Then bring the broth to a boil over high heat, make it smaller and salt the mass. After that, boil the soup for about 20 minutes and, removing it from the stove, use your favorite spices. Recipes with patissons often include parsley, sour cream and cheese, which can be used to decorate the finished dish.
- Stewed. Peel 2 vegetables and cut them into slices, divide the onions into rings, one head will be enough. Next, grate the carrots and combine it with other ingredients. This mixture must be poured with tomato, if there is no homemade one, then twist 2 tomatoes through a meat grinder, dilute the resulting composition in half with water, salt and pepper. After the mass is completely covered with gravy, put it on medium heat and boil for about 30 minutes. Periodically try the stew, as soon as the vegetables become soft, turn it off. This dish is served both in pure form and in addition to mashed potatoes or cereals.
- Conservation. This perfect recipe for the winter, when it is difficult to find fresh squash. To prepare them for the cold season, you will first need 1-liter jars. They should be washed well with detergent and sterilized for 1-2 minutes. In the meantime, cut peeled fruits (1.5 kg), cherry tomatoes (0.5 kg), two onions and the same number of carrots into circles. Pour all this with boiling water and leave for 3 hours, and after this time, transfer to prepared jars (fill them, not reaching the neck by 5-7 cm). Then fill this composition with marinade prepared in the following proportions: black peppercorns (10 pcs.), sea salt(1 tbsp), sugar (1 tsp), Apple vinegar(1 tsp), garlic (3 cloves) and bay leaf (2-3 pcs.). Distribute this composition evenly over all the banks so that it completely covers the mass. Now it remains only to roll up the jars with boiled metal lids and put them in a warm place, covered with a towel. After a week, the preservation can be transferred to the basement.
- fried. This is the simplest and yet quite tasty dish, for the preparation of which you need to cut the fruits of the plant into circles and just fry over low heat in sunflower oil. Do not wait for the formation of a golden crust, it is enough to simmer the vegetables for 2-3 minutes. Before you eat squash in this form, put them on a large flat plate, brush with melted butter, salt and sprinkle with chopped dill. Serve the dish as a side dish for mashed potatoes, pasta, cereals, etc.
- soaked. They taste very tender, soft and sweet, somewhat similar to apples. To prepare such a sweet, prepare a wooden barrel with a volume of about 20 liters, put 0.5 kg of blackcurrant and cherry leaves, 200 g of sugar or honey there, transfer the squash divided in half and fill them to the top with water. Cover the container with oppression and leave in the basement for a week, stir them from time to time and ventilate them.
- stuffed. Can be used as a filling chicken fillet and any vegetables - eggplant (2 pcs.), Tomatoes (1 pc.), Peppers (1 pc.). It turns out very tasty if you combine them, the main condition is that they should be slightly fried. Meat (250 g) should be ground in a meat grinder and also thermally processed. Now combine all the ingredients and add mayonnaise (3 tablespoons) to them. Do not forget to salt the mass. Then clean the patissons, cut out the middle of them, leaving the walls no more than 2-3 cm thick, rub with salt and fill the recesses with the prepared filling. Next, put everything on a baking sheet and put in the oven, heated to 150 degrees. Keep the vegetables in it for about 40 minutes, if they are baked earlier, take them out. Before you start tasting, sprinkle the dish with cheese.
Important! The benefits and harms of patissons depend on how you store them - this should be done in plastic bags on the balcony or in the basement, they can start to rot if the humidity is high. They become less useful after freezing, in which case they are cut into cubes and put in the freezer.
It is not surprising that this vegetable did not take root in the beds of gardeners in the CIS countries. This should be blamed on his pickiness to the soil, the bush is unlikely to bear fruit on sand and clay. He feels at ease only in high-quality black soil, regularly watered with water. The acidity of the soil is also very important, the higher it is, the more obstinate the plant will be. It is because of such a complex nature that zucchini is more popular in our latitudes.
Squash is a favorite product in France, Switzerland, Italy, Venezuela and Brazil. This is due to the fact that these countries have a milder climate in which they feel great.
It is interesting that outwardly this vegetable looks like a pumpkin, especially orange varieties, and porridge from it turns out to be about the same. To many, the fruits resemble porcini mushrooms, both in visual inspection and in tasting.
In domestic literature, another name is more common - "Dish pumpkin", and young vegetables are known as "chickens". In Western countries, they are used not only for culinary and medical purposes, but also for decorating rooms. Various baskets are made of them, and in the USA they even replace classic pumpkins on Halloween.
What to cook with patisson - look at the video:
It remains only to say that this vegetable, of course, cannot compete with the same cabbage or pumpkin. Perhaps that is why he never took pride of place on the table in Eastern Europe. But at the same time, do not forget that due to the low calorie content, the squash is ideal for any diet menu. It turns out delicious in the most different form and in combination with all kinds of food!
