ZUCCHINI (AND OTHER SUMMER SQUASH) Perfect for Both Savoury Dishes and Sweet Desserts, Versatile Summer Squash Is Mild-Tasting and Has Thin, Edible Skin

HOW TO COOK S�ash

A versatile and afordable vegetable, squash is typically categorized into summer and winter varieties. Summer squash includes all colours of zucchini and has a subtle taste and tender texture when cooked. Winter squash comes in a variety of shapes, sizes and colours; it's harvested in late summer to early fall and is ﬂavourful and hearty. The best part? You can substitute squashes for one another in most recipes (just choose from within the same variety, whether summer or winter).

ACORN A small winter variety named for its resemblance to an acorn, this squash has a sweet, pale orange ﬂesh and edible hard skin.

CLASSIC CLASSIC UNEXPECTED

1 Halved, baked and stufed 2 Cubed and tossed with 3 Sliced thinly, dipped in with rice or cheese oil and pumpkin pie tempura batter and spice, then baked deep-fried

BUTTERNUT Known for its sweet, nutty and buttery ﬂavour, this type has an inedible hard skin.

CLASSIC UNEXPECTED UNEXPECTED

1 Puréed into the classic 2 Diced and boiled, then 3 Peeled, seeded and creamy soup and drizzled combined with sautéed grated, then folded into with balsamic vinegar onions, goat cheese and mufn batter toasted walnuts in a baked pasta PIE PUMPKIN Pie pumpkins are small, with edible hard skin and tender ﬂesh that has a candy-like sweetness. Note that pie pumpkins are diferent from the jack-o'-lantern variety, which are for decorative use only and not suitable for cooking.

CLASSIC UNEXPECTED UNEXPECTED

1 Cooked in risotto, spiced 2 Roasted and cubed, then 3 Cooked in a pumpkin with cumin, chili powder, combined with arugula and chickpea curry sage and thyme and crumbled goat cheese in a quinoa salad

SPAGHETTI Its hard skin is inedible. After cooking, the ﬂesh separates naturally into long, thin spaghetti-like strands that have a crunchy texture and slightly nutty ﬂavour.

UNEXPECTED UNEXPECTED UNEXPECTED

1 Cooked, separated into 2 Cooked, separated and 3 Made into curry rosti strands with a fork and topped with baked and served with a dollop topped with meatballs chicken Parmesan of yogourt

ZUCCHINI (AND OTHER SUMMER SQUASH) Perfect for both savoury dishes and sweet desserts, versatile summer squash is mild-tasting and has thin, edible skin. It’s available in yellow, white, striped and the common deep green variety.

CLASSIC CLASSIC UNEXPECTED

1 Baked in zucchini loaf 2 Thinly sliced (with a 3 Combined with eggs and with walnuts and vegetable peeler) in a cheese to make ﬂatbread pumpkinseeds salad or in place of noodles

HOW TO HANDLE

Summ� S�ash

Selection Storage Prep

Look for smaller zucchini, Place unwashed zucchini in Wash gently, as the skin is which tend to be less watery, a plastic bag and store in prone to scratches, and discard that are free of dents and the refrigerator’s crisper stem. Peel only if desired. scratches. Choose squash drawer for up to a week. that are bright in colour and smooth-skinned. Part of the stem should still be attached.

Wint� S�ash

Selection Storage Prep

Choose squash that is Handle carefully, as squash Wash, trim and discard stem heavy for its size, bright in bruises easily. Store and peel. Or halve and bake colour and smooth-skinned. thick-skinned squash in a with peel on. Discard seeds Part of the stem should still cool, dark place—it will last or roast them: rinse, pat dry, be attached. Avoid squash for a month or more. sprinkle with olive oil salt, that is bruised, cut or has and roast at 375˚F (190˚C) soft patches. for 15 minutes.

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