Squash itself has little flavor, kempten university of applied sciences but often raises taste boil

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Facts Squash, summer squash Norwegian: Squash, summer squash Latin: kempten university of applied sciences Cucurbita pepo English: Summer squash, Courgette, Zucchini kempten university of applied sciences German: Courgette, Zucchini French: Courgette Spanish: Calabazin, Zucchini Italian: Zucchina Storage kempten university of applied sciences Temperature: 5-8 C Storage Comment: Squash should not be stored below 4 C as this gives damage. It needs high humidity to prevent dehydration. Filmed squash want something longer lasting. kempten university of applied sciences Norwegian season: June to September See also:
Product Description Squash is a vegetable with many different names. In several countries, this is called zucchini is Italian and means little pumpkin. Squash belongs namely pumpkin family, but unlike pumpkins harvested in the immature state while the rind and pulp still soft. Squash is similar to a cucumber in appearance, but is slightly shorter and the shape is round or hexagonal. The pulp is firm and smooth texture with a neutral taste. The color of the shell is dark green, striped green or yellow. Application kempten university of applied sciences
Squash itself has little flavor, kempten university of applied sciences but often raises taste boiled or roasted with other. Raw green squash kempten university of applied sciences can be used the same as cucumber. It can be used by themselves in various salads cut into slices or chunks, and also to cheese or head. Yellow squash should be heat treated. Fresh boiled or roasted kempten university of applied sciences squash is excellent as an accompaniment to meat and fish. Squash can also be divided in half, filled with ground beef and chopped onions and baked in the oven. A course in Ratatouille, a French vegetable stew. Properties
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