I think squash is pretty underrated.
It may have something to do with the weird and wonderful shapes they come in, I suppose they do look a little odd. But, I think they deserve more attention.
If you haven’t tried squash, it has a really great taste, and it’s actually very versatile and easy to use.
So, is it a vegetable or a fruit? Most people would say squash is a vegetable, after all they are found in the vegetable section at the grocery store, right?
However, because they contain the seeds, they are actually a fruit. And, like tomato, they can be used as a vegetable when cooking.
Summer squash is less mature, and smaller in size, with thin, edible skins and soft seeds. They include:
Crookneck — yellow skin (sometimes green), with white flesh.
Straightneck — yellow/orange skin, with white flesh.
Zucchini — smooth green or yellow skin, with white flesh.
Pattypan — small in size, with pale green or yellow skin, and creamy white flesh.
Other varieties of summer squashes include:
- Cousa squash
- Yellow summer squash
Summer squash nutrients
Summer squash is an excellent source of manganese and vitamin C. It is also a very good source of magnesium, vitamin A, dietary fibre, potassium, copper, folate, and phosphorus, and a good source of omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein.
How to cook summer squash
Summer squash have a pretty high water content, which means dry-heat methods of cooking are best — think stir-frying, grilling or sautéing.
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