Squash is available year-round in most places. Winter squashes are typically high in fiber, vitamin A and potassium, while summer squashes are rich in B vitamins and vitamin C ( 4, 5). As they can be spiralized, they have also become a popular low-carb substitute for noodles.Īll types of squash are very nutritious and can be a healthy addition to your diet. Zucchini and yellow crookneck squash are usually sauteed, roasted or grilled with olive oil and garlic, or added to sweet breads and muffins. The seeds of winter squash can be roasted with oil and salt for a crunchy snack. Alternatively, try stuffing acorn, delicata or hubbard squashes with meats, beans or other vegetables. You can also add cooked winter squash to salads and soups. It is usually served with butter or olive oil and savory seasonings. Winter squash is often roasted, boiled or steamed.
#Summer squash skin#
These varieties have yellow or green skin with white flesh. Summer squash, including zucchini and crookneck, are typically in season from June through September.
They have green, yellow or orange skin and brightly colored flesh in different shades of yellow and orange. Winter squashes - such as butternut, acorn, hubbard, delicata, and pumpkin - are abundant from early fall through late spring. You can find squash year-round in most grocery stores and farmers markets. The entire squash plant is edible, including the flesh, skin, leaves, flowers and seeds. Squash can be eaten in a multitude of ways.
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