Photo credits (left to right): Photo credits (top to bottom): Flickr: nociveglia; Flickr: Mike Licht; Wikipedia: Sechium edule dsc07767
Zucchini, Crookneck, Yellow Squash, Chayote, Carnival squash, Hubbard squash, Banana squash, Sweet Dumpling squash
Summer squash come in many varieties and can be substituted for each other in cooking. Unlike winter squash, you can eat the skin and seeds in summer squash. Summer squash doesn't have as long of a shelf life as winter squash.
- Choose squash small to medium in size with skiny, tight skin.
- Summer squash should be stored at room temperature on the counter, rather than in the refrigerator, and will stay good for 1-4 days.
- Wash and trim ends when ready to eat.
- Slice squash and sauté in veg oil and garlic.
- Boil chunks for 20 minutes.
Why It's Great
- B Vitamins helps our cells grow and stay healthy.
- Vitamin C keeps our immune system strong and helps our bodies heal quickly.
- Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.
Oven Fried Chicken with Summer Squash
Carrots and Chayote with Lemon
Squash and Corn Pasta Soup
Zucchini White Bean Salad
Mackerel with Squash