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Products > Vegetables > Squash

Squash

General Information

Although we’ve put this article in our vegetables section, squashes are actually fruits! Because they aren’t sweet, they are typically used as vegetables. The squash is versatile.  While some require cooking, others like zucchini can be prepared raw.

Selection and Storage

Avoid storing squash near apples, avocados or passionfruit, all of which are are natural ripening agents that release ethylene gas.  When storing winter squash with woody stems (such as acorn, buttercup, butternut, turban and pumpkins) leave a 4-inch (or longer) stem on the fruit.  Fleshy or softer stems (such as those found on banana and hubbard squash) can be cut to one 1 to 2 inches. This helps to retain moisture.  

Preparation and Cooking

The squash is versatile.  While some require cooking others, like zucchini, can be prepared raw.  Squash can be cookied in nearly every conceivable way: raw, sautéed, grilled, steamed, boiled, broiled, baked, fried, microwaved or freeze-dried.

Popular Varieties

Summer Squash

Summer squash such as zucchini or yellow squash can be eaten either raw or cooked, except the stem.  It is used in a variety of recipes because of its mild refreshing flavor and satisfying texture.  Summer squash is more that 95 percent water, so while it only has a moderate amount of nutrients, it is very low in calories.

Pick summer squash that is the smallest you can find, unless you are going to stuff it.  It should have a bright, smooth skin with stem ends that are fresh and green. Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity.  Place uncut squash in plastic bags and they will last several days in the refrigerator.

	Zucchini is generally cucumber-sized but can range from a few inches long to over a foot.  The skin is green, the flesh is white or pale green and the stem end is somewhat of a square shape.
	Yellow, or golden, squash is exactly the same as the green zucchini but has a yellow skin.

 

 

 

 

 

 

Winter Squash

Winter squash have hard, thick rinds. They are so hard that you may find yourself needing a hammer to tap the knife’s handle when trying to cut one in half. This thick skin puts longevity on their side. You can keep winter squash fresh in cool, dark places for one to three months. Winter squash are drier—they contain less moisture—than summer squash.

	Acorn Squash is named for its acorn shape. Its skin is mostly dark green although some may have a golden color. The flavor is mild and sweet.
	Butternut Squash, also called the African Bell, is a light tan color and is very flavorful.
	Spaghetti squash is noted for its cooked flesh that turns into spaghetti-like strands when scoopped out.