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Fun Facts

Summer squash has been around for a very long time -- like 10,000 years! It's picked before the rind hardens, and all parts are edible: flesh, seeds and skin. You'll find yellow squash in two varieties: straight neck and crook neck. They have smooth to slightly bumpy, thin skin, and creamy white flesh with large seeds. Dried summer squash seeds are still used in some parts of the world for treatment of intestinal tapeworms or other tummy troubles. Native to the Americas, squash seeds were discovered in Mexico, and Native Americans often referred to squash as one of the three sisters, planted alongside corn and beans.

Star Power

Antioxidants, B vitamins and the mighty C are all just a bite away! Let's start with the Bs, folate, B6, B1, B2, B3, and choline, which are excellent for controlling blood sugar. C is the immune system booster, and antioxidants like lutein and zeaxanthin protect the eyes. Plus there are anti-inflammatory polysaccharides like homogalacturonan for protection against unwanted inflammation, and manganese for healthy bones. Did you know that steaming preserves the antioxidant power of summer squash?

Quick Preps

PREPARE: Rinse summer squash under cool water before cutting. Cut off both ends, then slice into thin rounds or cut in half and slice lengthwise into strips.

1. Sauté summer squash with olive oil, sea salt and black pepper.
2. Add summer squash to pasta water with 1 minute left to boil. Drizzle pasta and summer squash with olive oil and Parmesan cheese.
3. Add summer squash to stir fries, soups, stews, and scrambled eggs.