Ambercup : Sweet flesh.

Buttercup (Kabocha) : It has a marrowy and sweet orange flesh; it looks like the flesh of Butternut squash. The skin is thick and smooth of green or orange color. In certain varieties, it is so hard that a knife succeeds to cut it only if we strike it with a wood mallet, a rolling-pin or even a hammer. Usually, this squash weighs approximately 1.4 kg. The conservation of this squash is approximately a month.

Ornamental : To dry and varnish

Giraumon : It shows a yellow-orange or gilt yellow dried flesh, thick but soft, very sweet, with a light hazelnut flavor; the cavity which shelters seeds is small. The peel, embossed, thin and tough, is of green color striped of various colors or strewn with spots. The Giraumont measures 15 to 20 cm in diameter and weighs approximately 1.5 kg at maturity.It increases the nutritional value of muffins, puddings and cookies. Make a soup and use the squash as a soup bowl.

Hubbard : It has a very hard and ribbed skin, fairly or strongly embossed and of dark green color, gray-blue or orange red; it is rather large and of oval or round form. The thick and dry flesh is sometimes less sweetened and less orange than the flesh of the majority of the other winter squashes. The green Hubbard squash usually weighs about 5 kg. It could be conserved 6 months.We can eat it raw or cooked "au gratin", in bread, puree, soup, jam or compote and delicious in French fries style.

Marrow : Replace the zucchini.

Butternut : It is better when it measures from 20 to 30 cm length and when its base is a dozen centimeters in diameter; it look like a large pear; the marrowy flesh is more or less sweetened and very orange because the carotene contents is particularly high. The smooth skin of cream color is easy to peel; if it is greenish, the squash is not at its maturity.It makes excellent gratins, couscous, stews and soufflés. Some prefer it raw, grated, with dressing. It makes also succulent French fries!

Pâtisson : Squash with an uncommon form, often compared as a mushroom hat; it has a round form with a festooned crown. The white flesh, firm and slightly sweetened is less aqueous than zucchini and its flavor is a bit like artichoke. The Patisson is tasty when it measures from 8 to 10 cm in diameter.

Acorn or pepper : It is decorated of deep veins which complicate peeling; it has a skin smooth and hard, of dark green color, with orange shade if it was gathered at maturity. The pale yellow-orange is fine and not very fibrous with a pepper and hazelnut taste. This squash is better when it measures a dozen cm height and 15 to 20 cm diameter. It could be conserved from 30 to 50 days.At the beginning of season, it can be stir-fried or stuffed but, more mature, serves it in purée, soufflé, tart or jam.

Pumpkin : These varieties of squash are distinguished by their flesh a little thicker and a little more pronounced flavor than other winter squashes. They are rarely used like simple vegetable; we cook them out of soup, dessert or jam. They can weigh 50 kg and measure more than 1.7 m of circumference. Their skin smoothes and hard is usually in the orange colors, sometimes yellow or green. The yellow-orange flesh rather dark, more or less thick, is dry and sweet. Their seeds are more appreciated than those of other squash. Too often bought to be used as decoration for Halloween, the pumpkin can be substituted or combined with other squashes.

Spaguetti : The spaghetti squash is quite mature when its whitish color skin becomes yellowish. Its flesh, not very thick and light yellow, is easy to remove in filaments with a fork when is cooked. Serves it like pasta with a tomato sauce or with oil and seasonings.

HISTORY

Of the family of Cucurbitaceae, squashes are used for more than 8000 years in Americas. At the Amerindians, they served as much food with the corn and the beans (nicknamed the three sisters) as of utilitarian objects, sacred or decorative.

Due to Christophe Colomb, the Europeans discovered the squash and adopted it quickly in their food.

NUTRITIONAL INFORMATION

Winter squashes contribute to the health of our immunity system, of our skin and our mucus membranes and favor night vision.

Squashes are low calories and have a high content in fibers.

Vitamins A, B, C (the more the squash is orangy, the more it contains of the vitamin A).

Rich in mineral salts: calcium, iron, potassium.

PURCHASE AND CONSERVATION

We should prefer your squash firm, compact and unmarked flesh or spots-less.

Winter squashes can be keep up to three months if stored in a cool and dry place, airy and light proof. We recommand to pack and cool squashes when they are cut. They freeze easily when cooked and peeled.

Beau-Far our brandmark is for our squashes.

A label Beau-Far guarantes a squash cultivated with care and chosen according to strict qualitative standard.
We distribute our squashes in Canada and in the United States.

The pollination of the flowers of squashes is made by domestic bees.

During summer, our squashes grow under our good care.

In autumn, we harvest them for you.

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