Summer squash is harvested while the skin is still tender and edible, unlike winter squash. Popular varieties include yellow gooseneck, crookneck, scallop, and zucchini. Summer squash is best used in casseroles or salads and has a short shelf life.
Summer squash is a classification for the different squash varieties. The term is usually reserved for types of squash that are harvested while the skin of the plant is still tender and edible. This is contrary to winter squash varieties which normally have a tougher skin that must be removed before preparation.
One of the most common and popular of all the summer squash options is yellow gooseneck squash. This variety has bright yellow skin that is soft and edible. The body of this type of squash is squash-like, complete with the fuller body and smaller neck that is common with many types of squash. Crookneck squash can be cooked or sliced and diced for use in salads or as a bit of color on a raw vegetable platter.
Scallop squash and zucchini are two more examples of summer squash. Both of these varieties tend to lend themselves more to being used in casseroles or as an ingredient in a stir-fry dish. The light seasoning often helps bring out the flavor of these two squash varieties, much like a little salt enhances the flavor of the squash.
There are a number of easy-to-make pumpkin recipes. Many of the recipes call for nothing more than dicing or dicing the whole squash and adding one or two other vegetables to the mix and adding some type of filler to make a simple casserole. Summer squash tends to work very well with onions, as the two foods tend to enhance the flavor of the other.
In addition to casseroles, squash can be added to pickled vegetables to add some color. For example, slices of yellow squash can be added to sliced cucumbers, cooked chickpeas, tomato wedges, and purple onions and marinated in a simple Italian dressing. Served chilled, this simple dish takes very little time to prepare and works extremely well as a side dish on a hot summer day.
Along with the tender skin, summer squash also differs from winter squash in terms of shelf life. Summer squash usually won’t keep its freshness for very long. This means that squash needs to be prepared and eaten in a relatively short period of time after harvest. Hardier winter squashes tend to stay put for longer periods, making them ideal for the colder months of the year.
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