All About Squash

HOMEMAKER’S COLUMN
BY: CHRISTINE PATRICK
COUNTY EXTENSION AGENT

ALL ABOUT SUMMER SQUASH
If you like summer squash, then June is an excellent month to get it fresh. It grows well all over the state and is being harvested right now. Summer squashes come in a range of shapes and colors and can be prepared in various ways. The following tips will help you to get the most out of this tasty vegetable.
Whether you are growing or buying summer squash, it should be handled with care. It is very thin-skinned and easily damaged—select small to medium sizes for the best flavor and texture. Squash can be stored for up to a week in the refrigerator.
Squash can be eaten raw and is a perfect addition to a vegetable tray. It can be cooked in a variety of ways, including sautéed, roasted, baked, and deep-fried. You can even make a “pasta or noodle” with it. This technique works beautifully with zucchini and is created by cutting the squash into long thin strips or using a vegetable spiral slicer or mandolin so that it resembles noodles. Once prepped the noodles can be sautéed with garlic and olive oil for about 5 minutes. According to the Joy of Cooking1, squash has an affinity for butter, cream, or olive oil, grated parmesan, red pepper flakes, and sauces typically used on pasta. It pairs well with tomatoes, onions, peppers, garlic, oregano, marjoram, basil parsley, dill, rosemary, sage, and tarragon, as well as lemon, cheese, butter, olive oil, and capers.
Summer squash is about 95% water and very low in calories. Many varieties offer vitamin C, potassium, and beta carotene (when the skin is eaten).

Spiral Summer Squash
1 small zucchini, sliced into a pasta shape
1 medium yellow squash, sliced into a pasta shape
1 clove of garlic, chopped
1-tablespoon of extra virgin olive oil
1-teaspoon red pepper flakes
¼ cup Parmesan cheese, grated
¼ cup pasta sauce, if desired
Fresh ground pepper, to taste
Sea salt, to taste
Sauté garlic in olive oil, for 1 minute, on medium-high. Add squash and sauté for 3-5 minutes. Add sea salt, fresh ground black pepper, and red pepper flakes. Top with parmesan cheese and marinara sauce. (Source: Rombauer, Irma S., Becker, Marion Rombauer, Becker, Ethan; The Joy of Cooking, New York, 2006 )

For more information about preserving summer squash, visit the Clemson University Home and Garden Information Center on the web at http://hgic.clemson.edu.

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