Monday 28 October 2019

Squash - Low Cal/Low Carb/High Fibre Alternative to Potato

Thompson & Morgan is launching two intriguing new winter squash varieties. Intriguing because when cooked, they taste just like mashed and baked potatoes whilst offering fewer calories, along with lower carbohydrate and higher fibre content.

As a type 2 Diabetic who needs some heather options and to loose some weight these are a couple of squash that I'm interested in growing next year especially as I will hopefully have more of the infrastructure on my second half plot in place. 

Squash plants are vine-like and will trail on the ground and are a god send come the annual  site inspection as they can cover areas you have not quite finished with if you are putting in a infrastructure of beds and paths. Both varieties typically produce 3 to 4 fruits of approximately 450-700g each.

The press release states that the cooked flesh of both squash is lower in carbohydrates and calories, and higher in fibre than that of potato. Per 148g portion, ‘Mashed Potato’ has 23 calories against potato with 110; 2.25% carbohydrate against 9%; 9% dietary fibre against 7%. 

Winter Squash ‘Mashed Potato’ is a white-skinned acorn-type with almost white flesh that when baked, scooped out, mashed and seasoned has the look and taste of mashed potato. 

Winter Squash ‘Baked Potato’ is an acorn-type with a pale butternut-coloured skin and off-white flesh that when cooked has the appearance, texture and taste of baked potato.

Peter Freeman, Thompson & Morgan’s new product development manager, said:

We’re excited to be offering these two new squash varieties for next season. Jumbo plugs and seeds will be available, enabling gardeners and allotmenteers to grow these highly productive plants. In staff taste tests, we’ve been amazed at how similar to potato the winter squash flesh is!”

Plants and seeds of both squash are available to order here:

A 10% discount is being offered when the hashtag #squashpotato is used when ordering from Thompson & Morgan’s website until 6th November 2019. 

Seeds ordered now should be dispatched in December. 

Cooking suggestion:

Both squash should be cooked in the oven, with the cut side lightly oiled and placed cut side down on a baking tray, at 200 °C for approx 30 mins. The flesh can then be scooped out and in the case of Squash Mashed Potato, mashed with butter, salt and pepper according to taste and enjoyed as you would regular mashed potato. In the case of Squash Baked Potato, the flesh can be eaten as you would that of a baked potato, with butter and cheese or any other filling of your choice.

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