Summer Squash Basics
Summer squash are high in vitamin C, vitamin A, and fiber.
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- Summer squash are usually available year round but are freshest and less expensive from July through August.
- Look for squash that are firm with a thin, bright, and glossy skin. Avoid squash with soft spots, wrinkles, or mold.
- For best flavor and texture, choose smaller squash. Long types will be 6 to 8 inches long and round types 3 to 4 inches across.
- Larger summer squash have bigger seeds and less flavor, but they are good when stuffed or when grated for baked goods
Enjoy Squash Blossoms
- Squash blossoms can be enjoyed raw or cooked.
- Sprinkle pieces over a salad or taco, cook into a soup, or stuff with cheese and herbs to bake.
- Wash carefully just before using. Trim the end near the stem and remove the flower parts from inside.
- Blossoms are best used the same day but can be wrapped in a paper towel and refrigerated for up to 2 days.
Store Well Waste Less
- Wash summer squash just before using. Rub the skin gently under cool running water.
- Store in the refrigerator in an open plastic or paper bag to keep dry. For best quality, use within 3 to 4 days.
- Summer squash can be frozen in 1/2-inch pieces. Blanch first for best color and texture. Place in labeled freezer containers and use within 3 months.
- Summer squash that has been grated can be frozen without blanching. Squeeze to remove extra moisture, then measure recipe-sized amounts into labeled freezer containers. Drain water after thawing to use in baked goods.
1 pound of summer squash = about 2 medium squash = about 3 cups of raw slices = 3 cups of raw, grated squash = 1 1/2 cups cooked squash
When kids help make healthy food, they are more likely to try it. Show kids how to:
- wash produce under cool running water.
- measure ingredients and stir them together.
- grate summer squash with a box grater.