Varieties

Zucchini - These light yellow to deep green squash are the perfect addition to a multitude of summertime dishes. Selecting the smallest zucchini will provide the most flavor, as the larger they grow, the more they loose their flavor and may develop undertones of bitterness.

Crooked-Neck - This lemon-colored squash is characterized by its bulbous end and mild, buttery flavor. Its firm, yet smooth, skin and seeds are edible.

Straight-Neck - This summertime squash has a generally uniform glossy finish covering its pale yellow skin. Cylindrical in shape, straight-neck squash’s flesh is similar to that of a zucchini, but contains more seeds.

Care & Handling

Availability - Green Giant Fresh Summer Squash is available from May through October.

Selection - Look for squashes with sound, glossy exteriors; avoid those with skins showing nicks, pits, bruises, or soft spots. The squashes should be plump (not shriveled), the stem ends fresh and green. Color should be uniform and bright.

Storage -Place summer squash in plastic bags and store in the refrigerator crisper. It should keep for up to a week.

Preparation -Wash squash well and trim the ends. Summer squash need not be peeled or seeded unless it is oversized and has a thick skin or large seeds. Squash can be prepared in various ways when used as a side dish or added to other recipes. For example, zucchini or yellow straightneck can be easily cut into julienne strips, or, if first halved lengthwise, cut into near half-round slices. You can also make squash "boats" to hold a filling--slice cylindrical squash and chayote in half lengthwise, then scoop out the seeds and some of the pulp, leaving a shell. To stuff patty pan squash, cut a small "lid" from the top, then scoop out some of the flesh. A melon baller works well for this purpose.

Because squash is mostly water, it will exude a lot of liquid during cooking. If you want to prevent a cooked dish containing the vegetable from becoming "waterlogged," salt the squash before heating it. To salt squash, cut it into thin slices or dice (depending on the recipe) and sprinkle the cut surfaces with salt; 1/2 teaspoon is sufficient for a pound of squash. Place the salted squash in a colander and let stand for about half an hour. You can then rinse the squash and pat dry with paper towels.

Cooking - Baking: Place squashes, whole, sliced, or halved lengthwise (for cylindrical squashes) or crosswise (for patty pan squash), in a baking pan. Add a few spoonfuls of liquid (broth, vegetable or tomato juice, or water) and cover. Flavor the squash with chopped onion and garlic and herbs, or layer it with onion slices. Or, top halved or sliced squash with breadcrumbs (or a mixture of breadcrumbs and grated hard cheese) and bake uncovered; broil after baking to crisp the topping. Cooking time: 30 to 35 minutes in a 350°F oven.

Boiling: Use this method for larger squash: Drop whole squash into boiling water and cook until tender. To shorten their cooking time, you can also boil hollowed-out squash halves prior to baking them. Cooking times: for whole squash, 10 to 15 minutes; for halves, five minutes.

Microwaving: Cut squash into 1/4" slices, then arrange in a microwaveable baking dish. Add 3 tablespoons of water, cover, and cook until tender. Stir the squash when halfway through. Cooking time: four to seven minutes.

Sautéing: Slices or chunks of squash (or grated squash) can be sauteed in stock or a mixture of stock and a little oil. Blanch or salt the squash first, if desired. Use a nonstick skillet, if possible, and toss frequently to keep the squash from browning. Cooking times: for summer squash, three to six minutes.

Steaming: Summer squash can be steamed whole, sliced, or diced, in a vegetable steamer. Cooking times: for whole summer squash, 10 to 12 minutes; for halves or slices, three to five minutes; for chayote halves, 35 to 40 minutes; and for slices, 18 to 22 minutes.

Stir-frying: The delicate flavor and texture of summer squash are best preserved by stir-frying alone or with other mild-flavored vegetables, such as green beans, mushrooms, or corn. Be sure to keep stirring and tossing the slices in the skillet or wok so that they cook quickly--before they can release all their juices and turn the dish watery. Cooking time: four to five minutes.

Freezing: To freeze summer squash, wash vegetable, then peel. Cut squash in ½ inch slices and blanch 2 - 3 minutes. Immerse in ice water immediately after blanching for same amount of time. Dry, then place in freezer bags.