Squash

• Squash is frequently roasted with herbs and spices to create a flavorful side dish. Roasting enhances its natural sweetness and creates a caramelized exterior.
• It can be pureed into soups, bisques, and sauces for a creamy and rich texture. Butternut squash soup is a classic example.
• Squash is a great ingredient to include in vegetable medleys and stir-fries, adding substance and nutritional value to these dishes.
• Many types of squash, like zucchini, are suitable for grilling or pan-frying. This method cooks it quickly while retaining a slightly firm texture.
• Squash can be baked into breads, muffins, and cakes, lending moisture, sweetness, and a subtle earthy flavor to baked goods.
• You can make stuffed squash, the cooked squash, usually a winter variety, is hollowed out and filled with a mixture of meat, rice, vegetables, and cheese, then baked until tender.

• Rich in vitamins and minerals, including vitamin A, vitamin C, and potassium, supporting overall health.
• High in antioxidants, which help protect the body against cell damage from free radicals.
• Good source of dietary fiber, promoting healthy digestion and regular bowel movements.
• Low in calories and fat, making it a great addition to a weight-management diet.
• May help support immune function due to its high vitamin C content.
• Contains carotenoids, which are beneficial for eye health.

Squash storage varies depending on the type. Winter squash like butternut, acorn, and spaghetti squash should be stored in a cool, dry, and dark place like a pantry or basement. They can last for several months when stored properly. Summer squash, such as zucchini and yellow squash, are more perishable and should be refrigerated in a plastic bag or container. Use summer squash within a week for best quality. Avoid washing squash before storing, as moisture can promote spoilage.