Pâtisson is a variety of squash that differs from classic squash (like zucchini) by several interesting characteristics. Here’s why you might opt for squash instead of regular squash:
Taste and Texture:
The patisson has a less watery flesh than that of the zucchini.
Its flavor is slightly reminiscent of artichoke.
The whitish flesh of the squash is firm and slightly sweet.
Edible Skin:
Unlike some squashes, the skin of the squash is edible. You can therefore leave the skin on during preparation.
Season:
Pâtisson is a summer squash, to be eaten at the end of summer.
On the other hand, varieties like pumpkin, butternut or pumpkin are fall and winter squashes.
Nutritional Richness:
Squash, including patisson, is rich in vitamins B1, B2, B3, C, D and E, amino acids, carbohydrates, proteins and fiber.
They are excellent for eye health, act as antioxidants and strengthen the immune system.
In summary, patisson is a delicious and nutritious option to vary your dishes. Try it mashed, in round slices on a pie, in oven fries or even in sweet preparations!
