Image of Yellow Squash

Scientific Binomial Name: Cucurbita pepo

SELECTION INFORMATION
Usage

Baked, roasted, fried, microwaved or steamed.

Selection

Good-quality yellow straight and crookneck should be firm, smooth-skinned and small in size. The surface will shiny and bright yellow in color

Avoid

Avoid product that is soft, wrinkled, blemished or dull in appearance. Large squash will be less tender than smaller product.

Storage

Always store squash in your refrigerator, but only wash just prior to use.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Squash is low in Saturated Fat, and very low in Cholesterol and Sodium. It's also a good source of Vitamin A, Thiamin, Riboflavin, Niacin, Calcium, Iron and Phosphorus, and a great source of Dietary Fiber, Vitamin C, Vitamin B6, Folate, Magnesium, Potassi

  • Tips & Trivia
  • The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.

    Squash was unknown in Europe until early explorers returned from America with squash seeds.

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