Reported health benefits:  The winter squash (Hubbard and Banana varieties) have more carbohydrates, vitamins, minerals, and protein than the summer squash.  This variety of squash is useful in cases of diarrhea, hemorrhoids, inflammation of the colon (colitis), and ulcerations of the stomach or intestines.

Experiments conducted in a Cleveland clinic demonstrated that foods containing high quantities of Vitamin A would dissolve kidney, bladder, and gallstones, as well as prevent stones from forming.  Winter squash is high in Vitamin A content and would, therefore, be considered valuable for this purpose.

A rough or dry condition of the skin is often due to a deficiency of Vitamin A, and winter squash will tend to make the skin healthy, smooth, and firm.  Case histories indicate that foods with high Vitamin A content will also improve the eyesight and even make hair grow.

Preparation:  In cooking squash, it must be remembered, as with other vegetables, that steam cooking (using the water within the squash itself) is the preferred method.  Also, the squash should be cooked only long enough for softening.

A popular recipe is to take about four cups of raw squash and place into a steamer with one-quarter teaspoon of rosemary and one-quarter teaspoon of basil.  Portions of other vegetables may be added, such as chopped carrots, celery, or onions.

A delicious squash dessert may be made for six persons by blending together three cups of cooked and strained squash with two eggs, four tablespoons honey, two tablespoons lemon juice, four tablespoons of soy flour, two tablespoons of nutritional yeast, one-quarter teaspoon ground ginger, one-quarter teaspoon ground cinnamon, and one-quarter teaspoon ground nutmeg.  After the mixture has been mixed until smooth, it should be poured into custard cups slightly oiled with peanut oil or other pure vegetable oil and baked at 350 degrees for about thirty minutes.  It may then be served hot or cold.  For an extra fancy touch, the custard may be topped with yogurt.