Squash is a fruit with a thick, hard meat and plentiful seeds. Varieties of squash are available year-round, as most species are divided into summer and winter varieties.
Squash is low in fat, calories, sodium and a good source of fiber and potassium. The smallest squash have the best taste.
Squash shoots, leaves, and tendrils can be eaten as greens. The blossoms may be battered and fried with or without stuffing, used in frittatas, quesadillas, hush puppies and soup.
Types of summer squash include yellow crookneck, yellow straightneck, chayote, patty pan and zucchini.
Winter squash types include acorn, butternut, spaghetti, turban, banana, buttercup, calabaza, delicate, golden nugget, hubbard, sweet dumpling and pumpkin.
Summer Squash
Winter Squash
Winter squash will stay fresh for a longer period of time and are thus cultivated more thoroughly over a longer period of time. Butternut squash and pumpkin are two of the most prominent winter squash.
Nutritional Benefits
All squash are good sources of vital vitamins and nutrients, though winter squash have significantly higher values of vitamins A and C. Winter squash also provide a healthy portion of fiber and omega 3 fatty acids. Though a similar serving of summer squash does not contain quite as many beneficial minerals, they have about half the calories of winter squash.
How to Cook Zucchini
Tristan Blash of Hipcooks teaches how to cook Zucchini in this MahaloDotCom food tutorial. The zucchini are cut into small circles or half moons and sauteed in olive oil. Add fresh spices like rosemary, basil or Italian seasoning to season the vegetable. Cook until lightly seared. Flip when the tops start to sweat.
Zucchini and Squash Recipes
Videos shows tips for using yellow crookneck, straight neck, zucchini, pattypan and Mediterranean squash. Try sprinkling grated summer squash on sandwiches or salads. Mix with other vegetables like, onions, tomatoes, mushrooms, peppers eggplant or okra in vegetable medleys. Grill, steam, saute or use in stir-fry recipes. Sever raw summer squash with your favorite dip. Tiny baby summer squash can be use as appetizers or left and sauteed with other vegetables. The Mediterranean squash are pretty sliced on a raw vegetable plate. They are also great mixed with other vegetables, either raw or cooked.
Summer Garden Vegetable Medley
Wash and thinly slice about 4 cups of any variety of green or yellow squash. Wash and chop 1 bell pepper, 6 green onions and 2 tomato or other vegetables you have on hand.
Heat 1 tablespoon olive oil in skillet. Add peppers and onions. Cook 2 minutes. Add other vegetable and continue cooking for 5 minutes. Sprinkle with 1 teaspoon cumin seeds, salt and freshly ground black pepper. Delicious served hot or cold.
Store unwashed squash in a plastic bag in refrigerator for up to a week.
References
Fast Facts
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Often used as a vegetable, though a fruit in the botanical sense
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Squash shoots, leaves, and tendrils can be eaten as greens
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Squash blossoms are an important part of native American cooking
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Available all year
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Squashes are one of the oldest known crops, estimated some 10,000 years
