Serving Up Summer Squash

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Registered: 04-01-2004
Serving Up Summer Squash
Sun, 07-20-2008 - 10:27am
Serving Up Summer Squash

Ironically, most of us forget to take advantage of summer squash in the summer and only associate this gourd (a fleshy vegetable protected by a rind) with autumn. However, not only is it nutritious, but it's also versatile and inexpensive. Here's how to buy, store, and prepare summer squash.


Buying:
Once considered seasonal vegetables, today's summer and winter squashes can be found in markets throughout much of the year. You'll find a variety of summer squash in stores, including zucchini, chayote, yellow crookneck, and pattypan. When purchasing squash, select those that are firm and heavy for their size, with bright and glossy skin. Avoid those with nicks, bruises, or soft spots.


Storing:
You can store squash tightly wrapped or in plastic bags in the refrigerator for up to one week. Those with thicker skin can be kept for up to two weeks.


Eating:
Wash squash well and trim the ends before preparing. Because summer squash has thin, edible skin, it cooks more quickly than winter squash. Take advantage of this by steaming, baking, or sautC)ing sliced squash. Diced squash works well in soups, salads, and stews. Squash will add texture and flavor to any meal — and you can enjoy it on every Phase of the South Beach Diet.

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