Yellow Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucurbita pepo
Baked, roasted, fried, microwaved or steamed.
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 product that is soft, wrinkled, blemished or dull in appearance. Large squash will be less tender than smaller product.
Always store squash in your refrigerator, but only wash just prior to use.
In general, vegetables will not ripen further after harvest.
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
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.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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