By: Valerie Ann Dismaya
The common squash often seen in local markets is more than just an ingredient in everyday Filipino dishes, experts say it is technically a fruit packed with nutrients that support eye health.
While Filipinos usually treat squash as a vegetable for dishes like pinakbet and okoy, botanists classify it as a fruit because it grows from a flower and contains seeds.
Records show squash has been part of Native American food and culture for thousands of years, with discoveries tracing it back to ancient America around 10,000 years ago.
According to Cleveland Clinic Health Essentials, squash is rich in vitamins A, C, and B6, as well as beta-carotene, lutein, and zeaxanthin, compounds known to help maintain healthy eyesight.
It also contains minerals and antioxidants that support immunity, heart health, and digestion.
Squash blossoms, which many households cook with other vegetables, offer their own nutritional value while adding flavor.
More than a hundred squash varieties exist worldwide, ranging from summer to winter squash, each with its own shape, color, and taste, one reason the ingredient is widely used across global cuisines.
Nutritionists also point out that squash is a low-calorie and low-fat food, making it suitable for people watching their diet.
While many associate squash with Halloween’s jack-o’-lanterns, historians note that early lanterns were actually carved from turnips and beets before pumpkins became the modern choice.
From traditional Filipino dishes to its role in ancient cultures, squash remains more than just a cooking staple.
