The squash is a genus of herbaceous vegetables in the gourd family. Five species are grown worldwide for their edible vegetables, variously known as squash, pumpkin, or gourd, depending on species, variety, local parlance, and their seeds.
According to species, the fruits of the genus Cucurbita are good sources of nutrients, such as vitamin A and vitamin C, among other nutrients. In addition, the fruits have many culinary uses, including pumpkin pie, biscuits, bread, desserts, puddings, beverages, and soups.
In France, squash is traditionally served as a gratin, sieved and cooked with butter, milk, and egg, and flavored with salt, pepper, and nutmeg, and as soups. In Italy, zucchini and larger squashes are served in a variety of regional dishes, such as cocuzze alla puviredda cooked with olive oil, salt, and herbs from Apulia; as torta di zucca from Liguria, or torta di zucca e riso from Emilia-Romagna, the squashes being made into a pie filling with butter, ricotta, parmesan, egg, and milk; and as a sauce for pasta in dishes like spaghetti alle zucchine from Sicily.
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