Lesson 6.3.1 CHILACYOTE - Food Value

 

FOOD FOREST COURSE 

AGRO-ECONOMY Lesson 6.3.1 

CHILACYOTE - Food Value

 

Food Value

The squash is best eaten at the immature stage before the seeds form.  At maturity the seed can be cleaned out and eaten raw or roasted and they are high in oleic acid (also found in olive oil).  The mature squash can also be kept for eating at a later time as they keep exceptionally well.  If the hard, thick skin of the chilacyote is not damaged the squash will keep for many months in storage.  When the mature squash is baked whole or halved, they are somewhat like the spaghetti squash as the flesh comes out all stringy.  This will also help to separate the flesh from the seed.

The nutritional value of chilacyote is like any other squash where it is mostly composed of water.  Chilacyote has one peculiar trait though, and that is its high pectin content.  When making jam, the chilacyote can be added to increase the bulk and the pectin content will help to make the jam set.  Pectin is also a good type of fibre to add to the diet as it helps to absorb cholesterol from the blood stream.

The chilacyote flowers can also be eaten and it is advisable to eat only the male flowers so the female flowers can go on producing the fruits.  The stems of the leaves can be eaten after stringing them first and the young tips of the vines can be steamed as well.  So much food from something that takes no effort to grow!

An easy and delicious way to eat chilacyote is to slice it into smaller sections and fry in a frying pan in hot ghee with a sprinkling of freshly ground black pepper.  The chilacyote can also be served up in any other typical recipe where squash is used.  Other tips are to grate the young chilacyote and add to salads.

When there are too many chilacyote squash to cope with then you can always feed them to the pigs!

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,



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