Yellow Squash revisited…

It seems that in Nebraska we are all very familiar with our friend the zucchini – although we may not always spell it correctly.  However, one of its relatives – the yellow squash – is grossly under used.

Summer squash is a term for squash that is harvested at a tender, immature stage.  It has tender skin and does not require peeling like a winter squash.  Most of the nutrients are just under the skin, so try to cook with the skin on.  Summer squash comes in many shapes , colors and sizes.  Zucchini  and yellow squash are just a couple types of summer squash.  Try cooking your yellow squash just like you would a zucchini.

We love simple sautéed yellow squash.  Just a little olive oil with salt and pepper.


Did you know….

Zucchini seeds, as we know them today, were primarily developed in Italy even though summer squash can trace its ancestry to the Americas.

How to Choose: The stem end of a squash will tell you how fresh it is. Ideally, there should be a little juice coming out of the stem, indicating that it was recently harvested. Steer away from limp or very scratched squashes. The skins should be tight, shiny, and brightly colored and will scratch easily with a fingernail if fresh—handle them gently.

How to Keep: Keep squashes in a plastic bag in the warmest part of the refrigerator.

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