s and shapes. They have co ors size a Squash c m n many different l , l h part of the vegetable. . o e i t cts the f es Y · rind (thick skin) which pro e cooped out b e f ore eating. . re usua Uy s Th e center has seeds whrc h a

Squash are commonly divided into 2 groups:

• Summer squash - Squash is often the rinds are rich in cooked, but some beta-carotene and summer squash can be eaten. may be eaten raw Zucchini is the most (try with vegetable popular variety in dip or add to the United States. salads). E 8 • Winter squash - You may steam, � usually have a hard � saute, grill or bake .� rind which is not eaten. squash. Add to f Some popular varieties stir-fries, soups and ·i2 are pumpkin, butternut, casseroles. Bake in breads, 'i acorn and spaghetti squash. cakes and pies. � which have smooth skin without �E fuzz. C. .c .,,. oers- :,: Squash a d cucurn re Veget b . e\ons an a. les. The �s e y are in the same gourd fa ily m es D pe nding m e 0r busn - on the variety, they either grow on vm s

Modified and Distributed By Originally developed by University of Nebraska-Lincoln Extension in Lancaster County Ka Cornell Cooperative Extension ITY VERS OI Genesee County Ne �co1n·EXTENSION

CCE of Genesee County is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with Disabilities and provides equal program and employment opportunities. . “ ” Squash are divided into the two groups, summer and winter.

Choose winter squash that are firm and fairly heavy for their size, otherwise they may be dry and cottony inside. Look for squash that have bright, glossy exteriors. Avoid buying squash that have nicks or bruises on their skins or ones that have soft spots.

Select the smallest possible summer squash (zucchini) that can be used for the recipe, because larger summer squash are less flavorful and can have bitter overtones. Choose firm, smooth skinned summer squash with a shiny surface and dark green color.

Avoid squash that is soft, wrinkled, blemished or dull in appearance.

Place summer squash in plastic bags and store in the refrigerator. Fresh summer squash should keep for up to a week. Thicker-shinned varieties such as chayote will stay fresh for two weeks or longer.

Store whole winter squash wrapped in newspaper in a cool, dry place for 3 to 6 months. Refrigerate cut pieces of winter squash wrapped in plastic wrap for up to five days.

WINTER SQUASH Boil — Rinse the outside of the squash before cutting. Cut into quarters and remove seeds and fibers. Peel and boil in a small amount of water for 25 to 35 minutes, or until tender.

Bake — Rinse the outside of the squash before cutting. Cut in half and remove seeds and fibers. Place cut side down in a baking dish and bake at 375°F for 40 to 50 minutes or until tender. Scoop out flesh and mash to serve. SUMMER SQUASH Zucchini are the basis for all sorts of dishes, from pasta sauces to main courses, and can also be eaten raw, grated on salad or with your favorite veggie dip.

Wash them, pat them dry, and trim off the ends (especially the stem end). If they're small there should be no need to re-

move the seeds. Cut or grate as needed for your recipe. Software from ESHA Research, Salem,

Skillet Summer Squash Makes 8 servings Ingredients: Directions: 2 teaspoons vegetable oil In a large frying pan, heat oil over medium 2 garlic cloves, minced heat. 3 green or yellow summer squash, sliced thick 1 cup corn Add garlic, summer squash and corn. Cook 1 ¾ cups chopped tomatoes for 2 minutes. Add tomatoes and black Black pepper to taste (optional) pepper.

Cover pan and simmer for 5 minutes or until squash is tender. Serve hot and enjoy!

Source: Just Say Yes to Fruits and Vegetables Cookbook In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disabilities.

This material was funded by USDA’s Food Stamp Program and Expanded Food and Nutrition Education Program. Nutrition Facts calculated by The Food Processor® Nutrition Analysis

CCE of Genesee County is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with Disabilities and provides equal program and employment opportunities. . “ ”