Wandering across the farmers market in July, August, and September, there’s at all times a deluge of summer time squash, together with zucchini, yellow squash, pattypan, and extra. In contrast to its winter counterpart, summer time squash has a comparatively quick shelf life. And though pickling, dehydrating, and freezing are tenable choices, summer time squash is at its finest when recent. From grilling and roasting to blanching and sautéeing, there are a variety of how to get pleasure from squash, however given what number of varieties are on the market, it may be onerous to know the place to begin. 

To actually absorb each scrumptious chunk of this distinctive crop and study extra concerning the completely different varieties and when and how one can prepare dinner with them, I reached out to vegetable knowledgeable chef Sarah Grueneberg, government chef and co-owner of Chicago’s critically acclaimed restaurant Monteverde. Her many years of cooking expertise—paired along with her childhood spent in her household’s private backyard and her 2022 cookbook Take heed to Your Greens—makes her an knowledgeable on all issues greens, together with summer time squash. Learn under to find out about what defines summer time squash, its differing types, and ideas that can assist you purchase the best one to fit your cooking wants—it doesn’t matter what sort you select.

Zucchini & Yellow Squash

Yellow Squash Casserole

What Is Summer season Squash?

Each summer time and winter squash belong to the genus Cucurbita, which additionally contains pumpkins and gourds. Though the phrases “squash” and “gourds” are considerably interchangeable, most botanists agree that “squash” refers to crops inside Cucurbita which are cultivated for consuming, whereas “gourd” as an alternative refers to members of the genus which are grown as decorative crops. Regardless, all of the crops contained inside this genus are technically categorised as herbaceous fruits since they include seeds. 

There are a selection of qualities that differentiate a summer time squash from a winter squash. The latter has a thick, onerous rind that’s typically inedible; a dense, candy flesh that’s agency and retains a lot of its form when cooked; and is harvested in late summer time to early winter. Summer season squash, then again, has a skinny, edible pores and skin; tender flesh with a gentle taste; and is harvested largely in June via August.

Summer season squash is native to the Americas and has lengthy been a staple ingredient in Central and South American cuisines. Squash derives its title from the Narragansett tribe’s phrase “askutasquash,” which interprets to “eaten uncooked or raw.” European colonization disseminated summer time squash throughout the globe, and it has since turn out to be a preferred ingredient in different nations world wide, together with Italy, Lebanon, India, and the Philippines.

Apple

Chayote and Apple Salad With Citrus Dressing

prepare dinner time:


70 minutes

serves:


2

Ideas for Selecting Summer season Squash

Regardless of the place summer time squash is grown or what particular selection it’s, in keeping with Grueneberg, there’s one overarching high quality to contemplate when assessing choices, relying on how you intend to organize it. “The flesh-to-seed ratio [in a bigger squash] is certainly completely different than in a smaller squash,” says Grueneberg. “In the event that they’re small and child, they don’t seem to be going to have a whole lot of seeds and they will be drier, so that they’ll char higher. They will keep a little bit firmer in texture. The bigger the squash are, the extra water content material it is going to have and the larger the seed content material will likely be.” Smaller squashes, due to this fact, are higher for slicing and grilling or dressing and serving uncooked. Bigger squashes, then again, fare higher cut up in half, scooped out, and cooked.

Forms of Summer season Squash

There are a selection of summer time squash chances are you’ll come throughout in grocery shops, farmers markets, and worldwide markets. Beneath are seven varieties to familiarize your self with.

Yellow Squash

The yellow squash is maybe the primary selection that involves thoughts when picturing summer time squash. Vibrant and sunny in coloration with a fats backside that tapers in the direction of the neck, yellow squash has a gentle taste and barely agency uncooked texture. Straightneck and crookneck squash are two varieties which are below the umbrella of yellow squash. They’re appropriate for all kinds of makes use of, together with thinly slicing into uncooked medallions and tossing with a easy dressing, herbs, and different accompaniments for a refreshing summer time salad, or reduce into cash, topped with crushed, buttery crackers and baked right into a yellow squash casserole for a comforting dinner. 

Zucchini

The workhorse of summer time squash, zucchini—a inexperienced squash that grows a couple of foot lengthy, barely resembling an English cucumber—is a staple in residence gardens and at farmers markets. Sauteéd, baked into zucchini bread, sliced lengthwise and grilled, or served as a vegetable carpaccio, the zucchini can discover a residence with nearly any cooking technique. Their gentle and grassy taste—which ranges from barely candy to barely bitter—aids on this summertime staple’s versatility and enduring reputation. Grueneberg can also be a fan of consuming uncooked zucchini salads, utilizing smaller “child” zucchinis, and talked about one approach she employs to make sure her squash stay crunchy as an alternative of flabby.

“For those who shave them uncooked and in the event you simply toss them with a little bit little bit of salt, it completely adjustments texture,” says Grueneberg. Tossing uncooked zucchinis with salt attracts out the squash’s moisture via a course of referred to as osmosis. Because the salt sits on the floor of the zucchini, the moisture contained in the zucchini transfers throughout the plant’s cell membranes to the floor in an effort to obtain an equal quantity of hydration on each side of the membrane. Salting the squash—a method we additionally advocate with tomatoes and cucumbers—on this manner whereas it sits in a colander within the sink or a salad spinner permits the surplus moisture to empty off. What you’re left with are the crunchy, uncooked zucchinis Grueneberg likes to snack on as soon as dressed with oil and seasonings.

“We chill them down and toss them with olive oil and basil,” she says. “And it is one of the crucial scrumptious methods I consider consuming uncooked squash.”

Pattypan

Characterised by their quick and squat look, pattypans are one other versatile summer time squash with a great deal of potential. Since they ripen in yellow, inexperienced, white, and variegated coloration patterns, pattypans supply cooks extra fascinating presentation choices in dishes past the usual yellow and inexperienced colours of different summer time squashes. Though they give the impression of being strikingly completely different from zucchinis, pattypans have a similar-but-sweeter style. They’re finest harvested when ripe however nonetheless small; the bigger they get, the starchier and extra bitter they turn out to be.

Their squat form makes them excellent for roasting, and so they additionally fare effectively on the grill if sliced in half lengthwise. As soon as barely cooled, grilled pattypan squash could be diced, seasoned, and added to salads, like on this grilled summer time squash salad with chimichurri. When grilled, they lend a definite calmly charred taste with out overpowering the opposite greens in a salad.

Chayote

Chayote squash, native to Mexico, has discovered a spot in a number of cuisines world wide. The squash is a pale inexperienced coloration with a barely bumpy exterior and a brief, stout form that resembles a pear. Its crunchy, white flesh and barely candy, refreshing style is someplace between an apple and a cucumber. It’s turn out to be a globally widespread ingredient with many functions. In Filipino delicacies, the place chayote is known as “sayote”, it is added to stir-fries, chop suey, and soup. In southern Louisiana, chayote is known as “mirliton” and is stuffed, stewed, sautéed, and even utilized in casseroles. In Mexico, the squash is commonly included in soups, like caldo de res, or sliced in salads. Chayote can also be a part of the cuisines of Mauritius, Portugal, and India, to call a number of. Many of those cuisines incorporate the edible stems and leaves of the squash plant as effectively.

“I’ve discovered that shaving them and simply doing an actual fast blanch on them and consuming them in a salad is admittedly yummy,” says Grueneberg. However working with chayote is sort of completely different from different summer time squashes, on account of their noticeable excessive starch content material and tough texture when left uncooked. “I’d undoubtedly put on gloves as a result of your palms will get that bizarre sort of starchiness, like if you work with artichokes,” Grueneberg suggests.

Cousa

In style in Center Japanese cooking, cousa is gentle inexperienced with a barely stumpier look than different summer time squash. Its form, coupled with its tender flesh and candy taste, makes it splendid for scooping out and stuffing with rice, meat, and spices, a preferred preparation throughout Center Japanese cuisines (which frequently go by the title dolma). After hollowing out the squash from its neck and stuffing it with a spiced floor beef combination, the entire squash is poached in tomato paste till it’s tender and the meat is effectively accomplished. In Arabic, “cousa” refers to each the particular squash used on this dish, in addition to stuffed squash dishes themselves.

Tromboncino

Simply recognizable by its larger-than-life measurement, gentle inexperienced pores and skin, and signature curve, the tromboncino squash is a longtime favourite amongst Italian cooks for a taste that’s gentle, nutty, and sweeter than zucchini. It’s an heirloom number of squash from the northern Italian area of Liguria. Italian cooks adore the massive, curvy squash for its versatility, taste, and abundance throughout harvest.

Conventional Italian cooking strategies of the tromboncino embrace slicing, pan frying, and serving the squash as a aspect dish, and utilizing its flesh instead of the extra normal russet potato to make gnocchi. Grueneberg is a fan of slicing tromboncino lengthwise and layering the slices instead of eggplants to make a tromboncino Parmesan, or incorporating them right into a Provençal tian.

Zephyr

The zephyr is a definite summer time squash marked by its two-tone yellow and inexperienced pores and skin that has a agency divide between the 2 colours on the squash’s pores and skin. In style for its candy and nutty taste, the zephyr is a flexible summer time squash with a firmer texture that provides a little bit complexity to any dish, together with pastas. It’s usually harvested when it’s between 4 and 6 inches lengthy. 

At residence, Grueneberg likes so as to add this squash to her pasta dishes whereas contemplating how its form will maintain up towards the burden of the noodles: julienned for longer noodles, like spaghetti, or spiralized earlier than tossing with a curly noodle, like fusilli or cavatappi. 

Squash Blossoms

Technically squash blossoms aren’t summer time squashes themselves, nevertheless it felt improper to not at the very least point out what I take into account to be the most effective bites of the summer time. Squash blossoms are precisely as they sound: the fragile blossoms from the squash plant. You’ll be able to typically discover them at farmers markets, however in the event you’re going to prepare dinner garden-grown blossoms, it’s vital to know which of them to reap.

Squash crops produce two varieties of flowers, with one in every of them offering pollen and the opposite being pollinated; the pollinated flowers are the blossoms that finally mature into squash. In an effort to maximize the variety of mature squash you’re producing whereas nonetheless having fun with one of many season’s finest bites, pollen-producing blossoms are those to snip from the vine. These kind of blossoms could be recognized by their lengthy stems that place the blossoms far-off from the vine and the pollen-bearing anthers within the heart of the petals. It’s vital to not harvest all the pollen-bearing blossoms, although, as they’re important to creating positive the squash vines bear fruit.

Although it will be straightforward to imagine squash blossoms would have a floral taste to them, they’re really fairly gentle on their very own, with only a trace of squash taste. If left uncooked, they add a slight chew to any dish as a garnish. When fried within the conventional method, although, the blossoms have a satisfying crunch that rapidly yields a delicate, nearly melting mouthfeel. “They’ve such a lovely, pure, delicate taste of squash,” says Grueneberg. “They’re so enjoyable to both tear and fold right into a dish or to a salad. However fried squash blossoms are the most effective issues ever.”