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<h1>Squash</h1>

Squash are fruits from the various members of the gourd family (Cucurbita Pepo). Used in everything from <a href="/recipes/squash%20soup/best">soups</a> and side dishes to <a href="/recipes/zucchini%20bread/best">breads</a> and <a href="/recipes/squash%20pie/best">pies</a>, squash varies widely in size, shape and color.

Varieties

Squash can be divided into two categories: summer and winter. Summer squash have thin, edible skins and soft seeds. The flesh is mild-tasting and tender, so it doesn't require long cooking. Common varieties of summer squash include:

<ul>
	<li>Crookneck—Light to deep yellow in color with a long, curved neck and creamy flesh.</li>
	<li>Pattypan—Round and flattish, with pale green skin and scalloped edges.</li>
	<li><a href="/glossary/zucchini">Zucchini</a>—Cylindrical and slightly curved, with green, yellow or white skins and off-white flesh.</li>
	<li>Winter squash have hard, thick skins and seeds. The deep yellow to orange flesh is firmer in texture and requires more cooking. Common varieties of winter squash include:</li>
	<li>Acorn—Oval-shaped with ribbed, dark green skin and orange flesh.</li>
	<li>Butternut—Large and cylindrical with a bulbous end, beige skin and sweet, orange flesh.</li>
	<li>Hubbard—Very large, with a thick, bumpy dark green to bright orange shell. The grainy flesh is often mashed or puréed.</li>
	<li>Spaghetti—Watermelon-shaped with creamy yellow skin and flesh that separates into golden strands when cooked.</li>
</ul>

<h3>Buying Tips</h3>

Some squash varieties are available year-round, but summer squash are best from early to late summer. Choose smaller squash (these are more tender) with brightly colored skins and no spots or bruises. 
 
Winter squash are best from early fall through the winter. Choose squash with hard, deep-colored rinds that are heavy for their size. They should be free of blemishes or moldy spots.

<h3>Storage Tips</h3>

Refrigerate summer squash in a plastic bag for up to five days. The harder skin of winter squash allows them to be stored longer. Keep them in a cool, dark place for up to one month.

<h3>Preparation Tips</h3>

Summer: Wash the squash and trim both ends. Peeling isn't required (except for the chayote variety). Blot dry if sautéing or using in <a href="/recipes/squash%20salad/best">salads</a>. 
 
Winter: To cut through the hard skin, use a heavy knife. First slice off the stem, then cut down through the middle to halve. Use an ice cream scoop or large spoon to scoop out the seeds and membranes. 
 
Note: Winter squash are easier to cut if microwaved first. Pierce the rind several times and heat on high for one to two minutes. Another option is to peel after cooking.

<h3>Cooking Tips:</h3>

Summer 
 
• <a href="/glossary/steam">Steam</a>, bake, <a href="/glossary/saute">sauté</a> or deep fry. 
 
• Brush zucchini slices with <a href="/glossary/olive%20oil">olive oil</a> and grill for two minutes on each side.

The flowers from summer and winter squash are edible and especially delicious when batter-dipped and fried They also make a colorful, flavorful garnish for soups, salads and main dishes

Squash

Squash are fruits from the various members of the gourd family (Cucurbita Pepo). Used in everything from soups and side dishes to breads and pies, squash varies widely in size, shape and color.

Varieties

Squash can be divided into two categories: summer and winter. Summer squash have thin, edible skins and soft seeds. The flesh is mild-tasting and tender, so it doesn't require long cooking. Common varieties of summer squash include:

Crookneck—Light to deep yellow in color with a long, curved neck and creamy flesh.
Pattypan—Round and flattish, with pale green skin and scalloped edges.
Zucchini—Cylindrical and slightly curved, with green, yellow or white skins and off-white flesh.
Winter squash have hard, thick skins and seeds. The deep yellow to orange flesh is firmer in texture and requires more cooking. Common varieties of winter squash include:
Acorn—Oval-shaped with ribbed, dark green skin and orange flesh.
Butternut—Large and cylindrical with a bulbous end, beige skin and sweet, orange flesh.
Hubbard—Very large, with a thick, bumpy dark green to bright orange shell. The grainy flesh is often mashed or puréed.
Spaghetti—Watermelon-shaped with creamy yellow skin and flesh that separates into golden strands when cooked.

Buying Tips

Some squash varieties are available year-round, but summer squash are best from early to late summer. Choose smaller squash (these are more tender) with brightly colored skins and no spots or bruises.

Winter squash are best from early fall through the winter. Choose squash with hard, deep-colored rinds that are heavy for their size. They should be free of blemishes or moldy spots.

Storage Tips

Refrigerate summer squash in a plastic bag for up to five days. The harder skin of winter squash allows them to be stored longer. Keep them in a cool, dark place for up to one month.

Preparation Tips

Summer: Wash the squash and trim both ends. Peeling isn't required (except for the chayote variety). Blot dry if sautéing or using in salads.

Winter: To cut through the hard skin, use a heavy knife. First slice off the stem, then cut down through the middle to halve. Use an ice cream scoop or large spoon to scoop out the seeds and membranes.

Note: Winter squash are easier to cut if microwaved first. Pierce the rind several times and heat on high for one to two minutes. Another option is to peel after cooking.

Cooking Tips:

Summer

• Steam, bake, sauté or deep fry.

• Brush zucchini slices with olive oil and grill for two minutes on each side.

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by BigOven editorial team