Cooking With Winter Squash & Pumpkins



Cooking With Winter Squash & Pumpkins
Winter squash and pumpkins are a good source of vitamin A. Squash and pumpkin flesh can be used as a poultice for burns and inflammations. One large glass of juice taken before breakfast is a reliable laxative.
The seeds, high in leucine, tyrosine, and the B complex vitamins, are reputed to be a cure for both roundworms and tapeworms. The seeds are slightly sedative in nature, and it is said that they also calm sexual excitement, which may or may not be an asset. Oddly, these same seeds can cause inebriation of ducks, who are very fond of them.
The leaves and blossoms are also edible. The young leaves can be cooked and eaten like any other green if you are looking for novelty. The blossoms should be eaten fresh. When choosing blossoms for any recipe, be sure to take the male flowers, that is, the flower with the longer stem. Leave the female to bear fruit. Squash and pumpkin flowers are delicately flavored.

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