1. Summer squash are 95% water
2. Squash blossoms can also be cooked
3. Recipes include both sweet and savory

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• by Susan MacDowell

• Summer squash differs from winter squash in that it is harvested before the fruit is fully mature.University of Illinois Extension: Summer Squash The skin has not yet hardened and the seeds are still small and tender.University of Illinois Extension: Summer Squash This guide to how to cook summer squash will introduce you to several techniques you can use to successfully enjoy this versatile vegetable.

• While there are a number of different types of summer squash, the three most popular varieties are yellow squash, zucchini and patty pan.How Stuff Works: Summer Squash Types KraftFoods.com: Seasonal Produce: Summer Squash

• Yellow squash varies in shade from pale yellow to deep gold. Although it is traditionally boiled or steamed, serving as a perfect foil for butter, it also benefits from more creative preparation techniques.Recipezaar: Steamed Summer Squash in Butter

• Many people think of zucchini in connection with Italian cooking.Winston Salem Journal: Using up all that Summer Squash Recipezaar: Italian Stewed Zucchini and Tomatoes However, you can do a lot more with it! In addition to being steamed, sauteed, grilled or roasted, it works well in casseroles, mixed with pasta or grated and used in a cake or meatloaf.

• Sometimes called scallop squash, patty pan's round shape makes it particularly well suited to stuffing.Healthy Recipes for Kids: Scallop Squash Recipes All Recipes: Stuffed Pattypan Squash Patty pan squash can be green or yellow.

• Because of the thin peel and immature seeds, the entire squash is edible.University of California: Summer Squash (85.17 KB) Summer squash shouldn't be washed until immediately before preparing, to make sure the skin stays intact.Cambridge Culinary Institute: How to Prepare Summer Squash

• Summer squash has a high water content.KraftFoods.com: #Seasonal Produce: Summer Squash If you're using it in a recipe where excess water would be a problem, such as a casserole, you'll want to "salt" it first.Green Giant: Summer Squash In addition to the squash and salt, you'll need a colander and paper towels.

1. Slice the squash.
2. Sprinkle the slices lightly with salt on both sides.
3. Place the colander in the sink, or in a larger bowl, to catch the water.
4. After an hour, wipe the squash dry with paper towels, and proceed with the recipe.
5. If you're on a salt restricted diet, you may want to rinse the salt off, instead of just wiping it.

• Steamed squash is a simple way to enjoy this vegetable. If you don't have a steamer basket, see our How to Steam Vegetables page for alternate methods.

• Summer squash, 1 cup per person
• Butter, melted, 2 - 3 teaspoons per personRecipezaar: Stemed Summer Squash in butter
• Salt and pepper, as desired
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• Pot with lid and steamer insert, large enough to fit squash and water comfortably
• Chef's knife and cutting board
• Serving bowl
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1. Place steamer insert in pot.
2. Fill pot with water, stopping at the base of the insert.
3. Set pot aside.
4. Wash squash thoroughly.
5. Trim off both the stem and blossom ends of the squash.
6. Chop squash into bite sized chunks or slices.
7. Place squash in steamer basket.
8. Bring the water to a boil.
9. Turn heat down to a simmer.
10. Steam until squash is tender when pierced with a fork, about 5 - 10 minutes. Epicurious.com: Zucchini with Lemon-Basil Dressing Recipe at Epicurious.com Recipezaar: Steamed Summer Squash in Butter
11. Transfer squash to serving bowl, and season with butter, salt and pepper as desired.

• Simple and delicious sauteed summer squash can be enjoyed on its own or served with pasta for a quick dinner.

• 2 tablespoons olive oilFood Network: Sauteed Summer Squash and Tomatoes
• 2 teaspoons garlic, choppedFood Network: Sauteed Squash
• 2 lbs. summer squashSimply Recipes: Mom's Summer Squash (August 22, 2006)
• Herbs, such as basil, thyme, oregano or marjoram if desired
• Salt and pepper
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• Frying pan
• Chef's knife and cutting board
• Mixing spoon
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1. Wash and thinly slice squash, discarding the ends.
2. Pour olive oil into frying pan.
3. Saute garlic just until color starts to change to a light gold.
4. Add the squash to the pan.
5. Saute until tender.
6. Add herbs, mix well, and continue to cook for another minute.
7. Add salt and pepper to taste.

• Roasted summer squash is a delicious side dish to plan when the oven is already in use for another part of the meal. It also mixes well with pasta for a savory main dish.Food Network: Baked Penne with Roasted Vegetables

• 4 medium summer squashFood Network: Baked Penne with Roasted Vegetables
• 1/4 cup olive oilFood Network: Baked Penne with Roasted Vegetables
• 1/4 cup cup fresh herbs, if desiredKalyn's Kitchen: Easy South Beach Recipes: Roasted Baby Summer Squash with Feta and Thyme
• Salt and pepper
• 1-2 cups other vegetables such as peppers, onions and/or mushrooms if desired
• Cooking spray
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• Chef's knife and cutting board
• Mixing spoon
• Roasting pan
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1. Preheat oven to 400 F.Kalyn's Kitchen: Easy South Beach Recipes: Roasted Baby Summer Squash with Feta and Thyme
2. Lightly grease a 9 by 13 inch roasting pan with olive oil or cooking spray.
3. Slice the squash and additional vegetables.
4. Place sliced vegetables in prepared roasting pan.
5. Toss vegetables with olive oil, herbs and salt and pepper.
6. Place pan in preheated oven.
7. Bake for approximately 30 minutes, or until tender.Kalyn's Kitchen: Easy South Beach Recipes: Roasted Baby Summer Squash with Feta and Thyme

• 4 medium summer squash
• 1/4 cup olive oilAll Recipes: Grilled Yellow Squash
• 1/4 cup fresh herbs, if desired
• 1-2 tablespoons minced garlic, if desired
• Salt and pepper
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• Chef's knife and Cutting board
• Mixing spoon
• Gas or charcoal grill
• Spatula
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1. Slice squash about 1/4 inch thick.Food Network: Marinated Zucchini and Summer Squash
2. Season olive oil with garlic, herbs or salt and pepper to taste.
3. Preheat grill according to manufacturer's instructions.
4. Brush squash on both sides with oil.
5. Grill until tender, turning often, about 8 minutes.Food Network: Marinated Zucchini and Summer Squash

• Food Network: Summer Squash Casserole
  • Paula Deen uses 6 yellow or patty pan squash in this savory casserole featuring onion and garlic.
• Epicurious.com: Summer Squash Bread and Butter Pickles
  • This unique pickle recipe uses two types of summer squash instead of cucumbers.
• All Recipes: Summer Squash Puffs
  • Corn muffin mix and squash combine to produce these deep fried fritters.