If we had to define a typical example of a universal fruit crop, the best one is probably squash. It is classified as a fruity vegetable and finds an incredible number of culinary uses, from a main dish to a squash fruit drink. As a dish, it is suitable for everyone, even during a diet, because it contains few calories and satiates well.
This representative of the melon family also has a real abundance of varieties. It is difficult for novice cooks to choose the most suitable one for their particular need, so it is good to trust farmers. They most often choose the butternut Matilda variety. It is a hybrid variety of Dutch origin. It is preferred because it is unpretentious to grow and withstands all climatic conditions.
However, for foodies, the flavor qualities of butternut Matilda and its use in various squash recipes are more important, but the health benefits should not be overlooked either. We can immediately say that the flesh of the pumpkin fruit contains a lot of cellulose and has an unusual taste.
It can certainly be counted among the dietary products with a rich biochemical composition. It contains vitamins of group B, A, C, PP, H, K, micro- and macroelements, among which are potassium, calcium, magnesium, sodium, iodine, zinc and others. Polyunsaturated fatty acids are particularly valuable in the composition of butternut Matilda and the calories are only 22 in 100 g of fruit.
The bright orange flesh of the pumpkin has a pleasant nutty aroma when ripe. This delicate variety is characterized by excellent taste and low sugar content.
Culinary application of butternut Matilda
Butternut Matilda is used in the preparation of various cereals, for squash cream soups and also for baking. Squash porridge is used for various dessert recipes. Butternut Matilda can also be filled with nuts and honey or other goodies. If it is added to the baking dough, then the pumpkin pie, for example, acquires its nice nutty flavor.
Roasted squash is the best. Here is an extremely delicious butternut Matilda recipe.
You need 1 squash, which is cut into 4 pieces and arranged in a pan with a finger of water in it. Put 2 tablespoons of strawberry jam on each piece for flavor, sprinkle with some raisins and cover it with foil. Bake at 200°C in an oven for about 30-40 minutes. Then the foil is removed and baked until the water evaporates and the squash acquires a nice color. When it is removed, sprinkle with some crushed walnuts.
