Squash or kalabasa, is a viny, creeping and trailing crop producing fruits and considered to be one of the most delicious vegetables. It is the most commonly and regularly grown vine plant due to its rich source of Vitamin A, phosphorous and calcium. The young and tender shoots make good vegetable salad. The fruit is excellent for ginataan.
Experts at the Food and Nutrition Research Institute of the Department of Science and Technology classified squash to the A-list of superfoods—containing pro-vitamin A that can help those fond of consuming it gain better eyesight, healthier hair, smoother and clearer skin, as well as for better overall growth.
Here are some steps on how to make squash cuchinta.
Materials:
- 1 cup mashed boiled squash
- ¾ cup brown sugar
- ¾ cup all purpose flour, shifted
- 1 cup water
- 1 teaspoon lye (dissolved)
Procedures:
- Dissolve the sugar in water and boil, allow to cool.
- Add the flour little by little.
- Add the squash, keep on stirring until it becomes fine in texture.
- Shift.
- Add the lye, stir.
- Put the mixture in molds, with allowance of a little space from the rim.
- Cook in double boiler for 20 minutes.
