Squash, summer
The name summer squash distinguishes the more delicate varieties of the Cucurbita family from their heartier and longer-lasting relatives, the winter squash. The entire vegetable, including the seeds and skin, is edible and the soft flesh has a very delicate flavor. In addition, some varieties, like the zucchini, produce edible flowers, which can be stuffed and fried and wholly enjoyed. When buying summer squash, look for ones that are heavy for their size and have soft, unblemished rinds. Small cuts can lead to quick decay. Also, purchase squash of small or medium size. Larger ones tend to be more fibrous and have larger seeds. Enjoy summer squashes sliced in salads, sauteed over pasta, or cooked into bread.
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Recipes with Squash, summer
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Super-Soft Zucchini with Harissa and LemonYotam Ottolenghi, Ixta Belfrage, and Tara Wigley, Ottolenghi Flavor |
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Roasted Summer Squash with Greek Yogurt and Red HarissaMichael Whiteman, Bluestem Brasserie |
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Roasted Summer Squash with Sungold Tomatoes, Salmoriglio, and YogurtMelissa Reitz, Locanda |
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Whole-Grain Pasta with VegetablesSaeeda Hafiz, The Healing |
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Articles about Squash, summer
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June 21, 2019Zucchini and Beyond: A Farmers Market Guide to Summer SquashAs we enter summer squash season, we’ve collected some common types you’ll cross paths with at the farmers market, along with some flavorful and creative ways to prepare them. |
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