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Summer squash

Summer squash refers to the immature fruits of certain varieties of Cucurbita pepo, a species in the Cucurbitaceae family, characterized by thin, tender, edible skins and flesh that is harvested before the rind hardens, distinguishing it from mature winter squash.^[1] These warm-season annual plants are monoecious, bearing separate male and female flowers on the same vine or bush, and rely on pollinators like bees for fruit set.^[2] Common types include zucchini (cylindrical and green), yellow crookneck or straightneck (curved or straight with pale yellow skin), and pattypan (scalloped and disc-shaped in white, yellow, or green).^[3] Originating from the Americas and domesticated thousands of years ago, summer squash grows as bushy or vining plants.^[2]

Overview

Definition and characteristics

Summer squash encompasses the immature fruits of certain species within the genus Cucurbita, primarily Cucurbita pepo, which are harvested at a stage when the rind remains tender and fully edible, preserving the soft flesh and small seeds inside.^[4]^[5] This early harvest distinguishes them as a warm-season vegetable prized for their delicate texture and mild flavor, typically first harvested 45 to 60 days after planting, with individual fruits ready 4 to 8 days after flowering to ensure optimal tenderness.^[5]^[6] Physically, summer squash exhibits diverse forms, including cylindrical shapes like zucchini or elongated crooknecks, as well as rounded varieties such as pattypan.^[1] Their skins are soft and glossy, available in vibrant colors ranging from green and yellow to white or striped patterns, with most cultivars measuring 4 to 8 inches in length at harvest to maintain tenderness.^[7]^[2] Composed of over 95% water, these fruits have a high moisture content that contributes to their crispness but also leads to rapid spoilage if not consumed or stored promptly.^[8] As a versatile vegetable, summer squash is commonly enjoyed fresh in salads or cooked through methods like grilling, sautéing, or baking, making it a staple in light summer meals due to its subtle taste that pairs well with herbs and other produce.^[1]^[9] Everyday examples include the straight, green zucchini, often used for its noodle-like versatility, and the curved yellow crookneck, valued for its buttery texture when lightly cooked.^[10]

Distinction from other squashes

Summer squash is distinguished from winter squash primarily by its harvest stage, where it is picked while immature, featuring soft, edible rinds that are easily punctured by a fingernail, in contrast to winter squash, which is harvested fully mature with hard, thick shells designed for extended storage.^[11]^[6] This immaturity results in summer squash having a high water content and tender flesh, making it suitable for immediate consumption, whereas winter squash develops denser, starchier tissue over a longer maturation period.^[12] In terms of usage, summer squash is typically eaten fresh, raw in salads, or lightly cooked through methods like sautéing or grilling due to its delicate texture and mild flavor, while winter squash's tougher flesh necessitates longer cooking techniques such as baking, roasting, or pureeing to soften it for soups, pies, or side dishes.^[11]^[6] For example, zucchini as a summer squash can be sliced thinly and added to stir-fries without peeling, unlike butternut squash, a winter variety that requires its rind to be removed after cooking; similarly, pattypan squash is often enjoyed grilled whole, in opposition to acorn squash, which is halved and baked to access its fibrous interior.^[12]^[11] Storage differences further highlight this divide, as summer squash has a short shelf life of 1-2 weeks when refrigerated unwashed in a plastic bag to maintain humidity, reflecting its perishable nature, whereas winter squash can endure 2-6 months or longer in cool, dry conditions around 50-55°F, allowing it to serve as a seasonal staple through winter.^[6]^[12]^[11]

Botanical classification

Genus and species

Summer squash belongs to the genus Cucurbita within the family Cucurbitaceae, which encompasses various vining plants commonly known as gourds, melons, and squashes.^[13] The genus Cucurbita includes between 13 and 30 species (taxonomy debated), primarily native to the Americas, and is characterized by annual herbaceous vines that produce tendril-bearing stems and large, lobed leaves.^[14]^[15] The primary species associated with summer squash is Cucurbita pepo, a highly variable taxon that encompasses both edible and ornamental varieties harvested at an immature stage.^[16] Within C. pepo, the subspecies C. pepo subsp. pepo specifically includes the summer squash group, such as zucchini, yellow crookneck, and pattypan types, distinguished by their tender fruits and non-hardening rinds.^[17] This species was among the first domesticated plants in the Americas, with archaeological evidence tracing its origins to Mesoamerica around 10,000 years ago.^[15] While Cucurbita pepo dominates summer squash cultivation, other species in the genus contribute to broader squash diversity: Cucurbita moschata (e.g., butternut types) and Cucurbita maxima (e.g., hubbard varieties) are more commonly associated with winter squashes due to their mature, storable fruits, though some hybrids blur these lines.^[13] These species share a common evolutionary lineage as annual vines adapted to warm climates, originating from wild progenitors in North and South America before global dissemination.^[16]

Plant morphology and growth

Summer squash plants (Cucurbita pepo) typically exhibit a vining or semi-vining growth habit, with trailing stems that can reach lengths of 10 to 20 feet (3 to 6 meters), though many modern cultivars are bred for more compact, bushy forms to suit smaller gardens. These stems are angular, often five-sided, covered in coarse hairs, and bear branched tendrils that enable the plant to climb or anchor itself.^[18]^[19]^[3] The foliage consists of large, alternate leaves that are simple, ovate to triangular in shape, and prominently lobed or toothed along the margins, measuring 150 to 300 mm in length and width; these leaves are also pubescent with fine hairs that may deter certain pests. The plant is monoecious, producing separate male and female flowers on the same individual; both are bright yellow, trumpet-shaped, and solitary, with corollas up to 100 mm across, blooming primarily in summer.^[19]^[17]^[20] The root system is primarily shallow and fibrous, comprising a network of fine, lateral roots concentrated in the top 12 to 18 inches (30 to 45 cm) of soil, which supports the plant's rapid vegetative expansion but requires steady moisture to prevent stress.^[21]^[22]^[23] Fruit development occurs following pollination of the female flowers, which feature an inferior ovary; the resulting immature fruits grow swiftly, expanding at a rate of about 0.75 to 1 inch (2 to 2.5 cm) per day in warm conditions, and are harvested young—typically 4 to 8 days after bloom—to maintain tenderness and flavor before seeds fully mature.^[24]^[21]^[25] As an annual herb, summer squash completes its life cycle in 45 to 60 days from seed germination to first harvest, germinating in 5 to 10 days under warm soil temperatures and producing continuously through the growing season until frost or plant senescence.^[26]^[27]^[25]

Varieties

Common types

Summer squash encompasses several widely cultivated varieties harvested at an immature stage for their tender skins and mild flavors. These types are primarily bushy plants producing fruits that are versatile in home gardens and commercial production across various regions. Zucchini, also known as courgette, is one of the most globally popular summer squash varieties, characterized by its straight, cylindrical shape and smooth, dark green skin. The fruits typically measure 6 to 8 inches in length when harvested, with firm white flesh and a mild flavor that makes it suitable for a range of culinary applications.^[2]^[1] Yellow straightneck squash features a straight form with a tapered neck and bulbous base, covered in pale yellow, smooth to slightly bumpy skin. Harvested at about 6 to 8 inches long and 1.5 to 2 inches in diameter, it has creamy white flesh and a mild, buttery taste, particularly when young. This variety is especially common in North American production, notably in states like California and Florida.^[1]^[2]^[28]^[29] Crookneck squash is distinguished by its curved neck and bulbous blossom end, with bright yellow skin that is often slightly ridged or bumpy. The fruits are picked at 5 to 7 inches long for optimal tenderness, revealing creamy flesh with a mild, nutty undertone. Like straightneck, it is prevalent in North American markets, contributing significantly to fresh produce supplies.^[1]^[2]^[10] Pattypan, or scallop squash, has a unique saucer-like shape with scalloped edges and a flattened form, available in white, green, or yellow hues. These small fruits, harvested at 3 to 4 inches in diameter, offer dense, crisp flesh with a mild flavor. While grown worldwide, pattypan varieties add diversity to regional gardens, particularly in temperate climates.^[1]^[2]^[30]

Hybrid and specialty varieties

Hybrid varieties of summer squash have been developed to enhance desirable traits such as disease resistance and uniform fruit shape, improving yield and marketability for growers. For instance, 'Raven' zucchini is a popular hybrid characterized by its dark green skin, making it suitable for commercial production.^[2]^[31] Similarly, 'Goldbar' hybrid straightneck offers straight, cylindrical yellow fruits with a small seed cavity, promoting uniform shape and ease of harvest compared to traditional open-pollinated types.^[10]^[32] Heirloom varieties provide unique textures and flavors preserved through generations, often originating from specific regions. 'Costata Romanesco', an Italian heirloom zucchini, features distinctive ribbed skin and a nutty taste, with large male flowers ideal for culinary use beyond the fruit itself.^[33]^[34] Specialty varieties introduce novel colors and forms, expanding aesthetic and functional options for home gardeners and chefs. Round types like 'Ronde de Nice', a French heirloom, yield light-green, spherical fruits perfect for stuffing when harvested at 4 inches in diameter, with vigorous plants supporting early production.^[34] Colored variants such as 'Zephyr', a hybrid straightneck, display yellow bodies with pale green tips and subtle stripes, maintaining tenderness even at larger sizes and adding visual appeal to markets.^[2]^[34] Breeding programs for these hybrids and specialties prioritize traits like pest resistance, such as to cucumber beetles and squash vine borers, to reduce chemical inputs in cultivation.^[35] Efforts also focus on extending shelf life through firmer fruits that resist cracking and bruising post-harvest, alongside selecting for novel flavors like enhanced nuttiness or sweetness to meet consumer preferences.^[36]^[37] These goals ensure varieties perform reliably under diverse conditions while preserving the diversity of summer squash.^[38]

Cultivation

Growing conditions

Summer squash is a warm-season crop that thrives in climates with average temperatures between 65 and 75°F (18-24°C), requiring daytime highs of 70-85°F (21-29°C) and nighttime lows above 60°F (15°C) for optimal growth and fruit development.^[2] The plants are highly frost-sensitive and should not be exposed to temperatures below 32°F (0°C), as even light frosts can damage foliage and halt growth.^[39] For soil, summer squash prefers well-drained, fertile loam rich in organic matter to support moisture retention and nutrient availability, with an optimal pH range of 6.0 to 6.5.^[39]^[2] Heavy clay or sandy soils should be amended with compost or aged manure to improve drainage and fertility, preventing waterlogging that can lead to root rot.^[3] The crop requires full sun exposure, ideally 6-8 hours of direct sunlight daily, to promote vigorous growth and fruit production; inadequate light can result in leggy plants and reduced yields.^[40]^[39] Proper spacing, such as 3-4 feet between plants, helps ensure sunlight reaches all foliage without shading from sprawling vines.^[2] Consistent watering is essential, with plants needing 1-2 inches of water per week to maintain even soil moisture, particularly during fruit set and hot weather to avoid blossom-end rot.^[40]^[3] Mulching around plants with 2-3 inches of organic materials like straw or pine needles helps conserve soil moisture, suppress weeds, and regulate temperature.^[2]

Planting and maintenance

Summer squash is typically planted by direct seeding after the last frost, once the soil has warmed sufficiently to support germination, or by transplanting young seedlings started indoors 3-4 weeks earlier. Seeds should be sown 1 inch deep and spaced 4 to 6 inches apart within rows that are 3 to 4 feet apart, or planted in hills with 3 to 4 seeds per hill and hills spaced 3 to 4 feet apart; thin seedlings to 12-15 inches apart in rows or 2 strong plants per hill once they reach 2 true leaves. This spacing allows for adequate vine growth and air circulation while maximizing garden efficiency.^[2]^[25]^[1] Fertilization begins at planting with a balanced NPK fertilizer, such as 10-10-10, applied at a rate of 2 to 3 pounds per 100 square feet or 2 to 3 tablespoons per hill to provide essential nutrients for establishment. Mid-season, side-dress with a nitrogen-rich fertilizer, like ammonium nitrate (34-0-0) at about 1 pound per 100 feet of row, once vines begin to spread or just before flowering to support vigorous growth and fruit development without excess vegetative overgrowth. Soil testing is recommended to adjust rates based on existing nutrient levels, ensuring optimal uptake.^[2]^[3]^[41] To maintain plant health, prune excess leaves periodically to improve airflow and reduce humidity around the foliage, focusing on lower leaves that may trap moisture. For vining varieties, provide support structures such as trellises or fences to elevate plants off the ground, which helps prevent fruit rot and eases maintenance; train vines upward using soft ties as they grow. These practices enhance overall vigor in the warm soil environment required for summer squash.^[42]^[43]^[44] Pollination is crucial for fruit set in summer squash, which produce separate male and female flowers; bees are primary pollinators, so planting companion flowers like marigolds or borage nearby can attract them to the garden. In enclosed spaces like greenhouses or areas with low pollinator activity, hand-pollination may be necessary: collect pollen from male flowers (those without a miniature fruit behind the bloom) using a small brush in the morning and gently apply it to the stigma of open female flowers, repeating for multiple visits to ensure full pollination. This method mimics natural bee activity and can significantly boost yields when natural pollination is insufficient.^[45]^[46]^[47]

Harvesting practices

Summer squash is typically harvested 45 to 55 days after planting, depending on the variety and growing conditions, when fruits reach an immature stage for optimal tenderness and flavor.^[2]^[6] Harvesting should occur every 2 to 3 days, or daily in warm weather, to prevent fruits from overmaturing and to stimulate continued production, as the rapid fruit growth characteristic of these plants can lead to quick enlargement if not managed.^[48]^[22] Fruits are ready when they measure 6 to 8 inches long for zucchini types, 1.5 to 2 inches in diameter for crookneck or straightneck varieties, or 3 to 4 inches across for scallop types, with shiny, tender skin indicating immaturity.^[2]^[6] To harvest, use a sharp knife to cut the fruit from the vine, leaving a short stem attached to avoid damaging the plant and to extend shelf life; pulling or twisting can injure the vine and reduce future yields.^[48]^[22] Wear cotton gloves during picking to prevent scratching or puncturing the delicate skin, and remove any oversized or defective fruits promptly to encourage further flower and fruit set.^[22] Under good management, a single summer squash plant can yield 10 to 20 fruits over the season, though commercial fields often achieve 250 to 300 hundredweight per acre with intensive practices.^[49]^[48] Post-harvest, cool fruits immediately to 45°F to 50°F (7°C to 10°C) at 80% to 90% relative humidity to maintain quality and prevent chilling injury or decay, allowing storage for 7 to 10 days.^[48]^[22]

Culinary uses

Preparation methods

Summer squash requires minimal preparation due to its tender skin and flesh. Begin by washing the squash under cool running water to remove any dirt, then trim the stem and blossom ends with a knife. The edible skin contains valuable nutrients, so peeling is generally unnecessary unless the squash is oversized and tough.^[50]^[51] Once prepared, it can be sliced into rounds or half-moons, diced into cubes, grated for baking, or halved and hollowed for stuffing, depending on the recipe.^[52]^[53] Versatile cooking methods highlight the squash's mild flavor and quick cooking time, typically 5 to 10 minutes to preserve its crisp texture. Sautéing in olive oil with garlic and onions is a simple approach, often yielding tender yet crunchy results over medium-high heat.^[54] Grilling sliced squash on a hot surface for 3 to 5 minutes per side adds smoky char, while steaming slices in a small amount of water for 5 to 8 minutes keeps it light and nutrient-rich.^[55]^[56] Frying, such as in a tempura-style batter, involves dipping thin slices in a light coating and deep-frying until golden, providing a crispy exterior. Stir-frying with other vegetables over high heat ensures even, rapid cooking without sogginess.^[57] Common dishes showcase summer squash's adaptability in both savory and sweet preparations. It features prominently in ratatouille, a Provençal stew where sliced zucchini or yellow squash simmers briefly with eggplant, tomatoes, and herbs. Zucchini bread incorporates grated squash into a moist quick bread batter, baked until golden. Stir-fries often combine diced squash with proteins and vegetables for a fast meal, while raw slices or ribbons add crunch to salads. Pattypan squash, with its scalloped shape, is ideal for stuffing with grains, cheeses, or meats before baking.^[58]^[59]^[53]^[60]^[61] Flavor pairings enhance the squash's subtle taste without overpowering it. Fresh herbs like basil complement sautéed or stewed preparations, as seen in Italian-inspired dishes. Cheeses such as Parmesan or mozzarella pair well in baked or grilled recipes, adding richness. Meats like sausage can fill stuffed varieties, while garlic and onions provide a savory base in most cooked applications.^[62]^[50]^[52]^[63]

Nutritional value

Summer squash is a low-calorie vegetable, providing approximately 16 kcal per 100 g serving, largely attributable to its high water content of about 95%. It offers modest amounts of macronutrients, including 1.2 g of protein, 3.4 g of carbohydrates (with 1.1 g of dietary fiber and 2.2 g of sugars), and negligible fat at 0.2 g per 100 g.^[64] In terms of micronutrients, summer squash is notably rich in vitamin C, supplying 17 mg per 100 g, which represents about 19% of the daily value (DV). It also provides vitamin A (10 mcg RAE per 100 g), potassium (262 mg per 100 g), and folate (29 mcg per 100 g), along with smaller amounts of other vitamins and minerals such as vitamin K (3 mcg per 100 g). Additionally, it contains antioxidants like beta-carotene, which contributes to its vitamin A content.^[64] The nutritional profile of summer squash confers several health benefits. Its high water and fiber content supports hydration and digestive health by promoting regular bowel movements and aiding in gut motility. Vitamin C contributes to immune function by enhancing white blood cell activity and acting as an antioxidant to protect cells from oxidative stress. With a low glycemic index of approximately 13, summer squash helps manage blood sugar levels, making it suitable for diabetes control as it causes minimal spikes in glucose.^[65] Nutritional variations exist between types of summer squash. Green varieties, such as zucchini, tend to have higher levels of vitamin K (4.3 µg per 100 g), supporting blood clotting and bone health. Both green and yellow varieties contain significant amounts of lutein and zeaxanthin (2125 µg per 100 g), antioxidants that promote eye health by filtering harmful blue light and reducing the risk of age-related macular degeneration; however, green varieties like zucchini have higher beta-carotene levels (120 µg per 100 g) compared to yellow varieties (63 µg per 100 g).^[66]^[67]

History and cultural significance

Origins and domestication

Summer squash, belonging to the species Cucurbita pepo, originated from wild populations native to Mesoamerica, particularly in the Oaxaca region of southern Mexico, where evidence suggests human interaction with these plants dates back to approximately 10,000–7,000 BCE.^[68]^[69] These wild C. pepo were small-fruited gourds with bitter flesh, primarily valued by early foragers for their seeds and rinds, which could be used as containers or for oil extraction.^[68]^[70] Domestication of C. pepo began around 10,000 years ago in the Oaxaca Valley, initiated by indigenous hunting-gathering groups who selectively bred plants for larger fruits with reduced bitterness, transforming them from marginal wild resources into reliable food sources.^[68]^[70] This process predated the domestication of other key crops like maize and beans in the region, marking C. pepo as one of the earliest plants brought under human cultivation in the Americas.^[68] Archaeological evidence from Guilá Naquitz cave in Oaxaca provides the oldest direct proof, with radiocarbon-dated seeds and rind fragments indicating sustained cultivation by 10,000 BCE, initially focused on seed production before expanding to edible flesh.^[70]^[20] By the pre-Columbian period, domesticated summer squash had become integral to indigenous agriculture among groups such as the Maya and Aztec in Mesoamerica, where it was intercropped with maize and beans in a symbiotic system known as the "Three Sisters," enhancing soil fertility and crop yields through mutual support.^[71]^[72] This polyculture practice, rooted in earlier domestication efforts, sustained complex societies by providing a versatile staple that complemented the nutritional profiles of its companion crops.^[71]

Global dissemination and modern role

Following the Columbian Exchange initiated after Christopher Columbus's voyages in 1492, summer squash (Cucurbita pepo) was introduced to Europe by early explorers who encountered the crop among Indigenous peoples in the Americas.^[73] The first visual depictions of Cucurbita species in Europe appeared in herbal illustrations between 1503 and 1508, reflecting initial curiosity and documentation by botanists.^[73] By the mid-16th century, specific cultivars such as scallop squash had been established in European gardens, with records from herbalists like Dodoens in 1554 and Bauhin in 1561 confirming their cultivation.^[74] Adaptations led to regional varieties, including the cylindrical zucchini developed near Milan, Italy, in the mid-19th century, and the similar courgette in France, which became integral to Mediterranean and French cuisines.^[75] The crop's dissemination continued through colonial trade routes, reaching Asia and Africa primarily in the 19th century via European settlers and merchants.^[76] In Asia, summer squash varieties spread to regions like India and Japan, where they integrated into local agriculture, often alongside winter squash influences such as kabocha introduced earlier by Portuguese traders in the 16th century.^[77] In Africa, it arrived through trans-Saharan and coastal trade networks, adapting to subtropical climates and becoming a staple in North and East African diets.^[76] Today, summer squash is cultivated worldwide in temperate and subtropical zones due to its versatility and short growing cycle.^[78] In modern agriculture, summer squash serves as a significant commercial crop, particularly in the United States. U.S. squash production, predominantly summer varieties, reached approximately 6.2 million hundredweight in 2024, with a farm value of $204 million.^[79] It is widely grown for home gardening due to its ease of cultivation and high yields, contributing to local food systems and urban agriculture initiatives.^[80] Culturally, summer squash holds a playful yet prominent role in contemporary society, featured in festivals that celebrate its abundance and versatility. Events like the Vermont State Zucchini Festival include zucchini races, where carved vegetables serve as toy cars in derby-style competitions, highlighting community creativity and seasonal harvest traditions.^[81] Similar gatherings, such as the Healdsburg Zucchini Festival in California, feature giant zucchini contests and races, fostering local pride and economic boosts through tourism.^[82] As a low-calorie, nutrient-rich vegetable, it has become a staple in vegan and seasonal cuisines, emphasizing fresh, plant-based eating in global diets.

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May 4, 2021 · Cucurbits are highly susceptible to Downy and Powdery Mildew and focused watering with lower leaf defoliation aka pruning (once your plants ...
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[PDF] Cucumbers, Melons and Squash - Virginia Cooperative Extension
Training on a trellis or fence along the edge of the garden will reduce space needed and also lift the fruit off the soil. If trellised, plant four to five ...
[44]
Pollination of Cucurbita spp. (Squash and Pumpkin) Crops in Florida
Feb 22, 2021 · Squash and pumpkin in Florida rely on insect pollination, mainly bees, with multiple visits needed. Wind is not adequate. Poor pollination can ...
[45]
Be a Pollinator | Extension | West Virginia University
Jan 29, 2021 · The squash plant produces female flowers second to ensure pollen is present and pollination can occur. Squash blossoms require several visits by ...
[46]
[PDF] Fruit Set Problems in Squash, Melons, and Cucumbers In Home ...
Fruit set in squash, melons, and cucumbers relies on honeybees for pollination. Lack of bees or early male flowers can cause fruit set problems. Hand ...
[47]
Harvest and Handling | USU
Cucumbers and summer squash stored at these conditions generally keep for 7-10 days before fruit shriveling, yellowing, or decay occurs. Storage or transit ...Missing: practices | Show results with:practices
[48]
Summer Squash: How to Grow It - SDSU Extension
Aug 1, 2024 · There are many types of summer squash, including the familiar zucchini (which can be green, green-striped, or yellow), crookneck, ...Description · Planting · Plant Care
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Preparing Summer Squash and Zucchini - Illinois Extension
Summer squash can be grilled, steamed, boiled, sauteed, fried or used in stir fry recipes. They mix well with onions, tomatoes and okra in vegetable medleys.Missing: methods | Show results with:methods
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Using & Storing Summer Squash - HGIC@clemson.edu
Dec 2, 2020 · Before using, wash squash well and trim the ends. Summer squash does not need to be peeled or seeded unless it is oversized and has a thick skin ...
[51]
Summer Squash | Cooperative Extension Service
Summer squash is frequently cooked in simple ways, such as frying in a small amount of oil, roasting, steaming or simmering in its own juices in a covered pan.
[52]
Growing and cooking summer squash | Squash recipes
It can be grilled, steamed, boiled, sautéed, fried, or even grated and used for breads. You can also use a spiralizer tool and make noodles with it!
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[PDF] Summer Squash - Florida Department of Agriculture
Heat oil in large sauté pan on medium-high heat. 2. Add yellow squash and cook, stirring occasionally, for 5 to 10 minutes until tender and slightly browned.
[54]
Summer Squash Kabobs | Nutrition.gov
20 minPlace constructed kabobs on a hot grill and cook for about 7 minutes on each side brushing every few minutes with marinade until cooked through. The squash will ...
[55]
[PDF] Summer Squash Brochure - DSHS
Steaming is a easy way to cook summer squash. Place slices in a pan with a small amount of water and cook for 5-8 minutes. Selection. &. Preparation. Cheesy ...
[56]
[PDF] Untitled - Kirtland Community College
batter and fry. 11. Dip slices or blossoms in a tempura batter, then fry. —. 12. Slice squash in half lengthwise, scoop out enough of the seed mass to make ...
[57]
Ratatouille - HappyHealthy.MS - Mississippi State University
INGREDIENTS · 1 small red onion · 2 medium cloves garlic · 1 small eggplant · 1 medium zucchini · 1 medium yellow squash · 1 large tomato · 3 Tablespoons oil · 1 ...Missing: summer | Show results with:summer
[58]
10 recipes for the zucchini and summer squash overflow
Aug 11, 2021 · Grilled Zucchini-Tomato Cheese Toastie | · Zucchini-Carrot Bars | · Berry-Nana-Squash Smoothie | · Roasted Zucchini | · Zucchini Pineapple Bread | ...
[59]
Summer Squash - Bedford County
Summer squash can be used either raw or cooked. Salads are a great way to use up summer squash. Put them in a green salad or make a salad with chopped summer ...
[60]
[PDF] Sally's Kitchen Week 1 - NC State Extension
2013 Summer Recipes from: Sally's Kitchen. Week 9. Stuffed Pattypan Squash. Yield: 4 servings. Ingredients: 4 pattypan squash. 2 tablespoons olive oil, divided.
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Italian Inspired Summer Squash - MyPlate.gov
Rating 3.3 (25) Arrange squash in pan, add water, and season lightly with salt, pepper, if using, and basil. Cover and cook over medium heat for 5 minutes, or until tender ...<|control11|><|separator|>
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[PDF] SUMMER SQUASH - University of Alaska Fairbanks
Bake at 325°F for one hour. Sausage Stuffed Summer Squash. 1 teaspoon extra-virgin olive oil, plus more for bak- ing dish. 2 pounds summer squash, halved ...
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https://www.uaf.edu/ces/publications/database/food/files/pdfs/FNH-00561I_Summer_Squash.pdf
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Summer squash nutrition: calories, carbs, GI, protein, fiber, fats
Summer squash nutrition (100 grams). Richest in Vitamin C: 17mg (19% of DV), Vitamin A: 200 IU (4% of DV). Glycemic Index: 13, Calories:16, Net carbs: 2.25, ...
[65]
Squash vs. Zucchini: Which Is Better for Digestion, Heart Health, and ...
Oct 13, 2025 · Loaded with beta-carotene and other carotenoids that convert to vitamin A, far outpacing zucchini. Supplies more calcium, magnesium, and vitamin ...
[66]
Documenting plant domestication: The consilience of biological and ...
Pepo squash was domesticated first in Oaxaca by hunting-gathering groups about 10,000 years ago. When maize was brought under domestication in the central ...
[67]
The History of Squash | The Garden Scoop | Illinois Extension | UIUC
Nov 22, 2017 · Around 8,000 years ago, the earliest known domestication of Cucurbita species occurred in Mexico, some 4,000 years before domestication of the ...
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(PDF) The Initial Domestication of Cucurbita pepo in the Americas ...
Cucurbita pepo was domesticated in Guilá Naquitz cave around 10,000 years ago, predating other crops. Direct AMS radiocarbon dating shows C. pepo cultivation ...
[69]
Squash Bee Overview : USDA ARS
Jun 26, 2018 · Squash, beans and corn are the so-called Three Sisters of pre-Columbian agriculture that together fueled Mesoamerican civilizations (Mayan ...Missing: pepo | Show results with:pepo
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Reuniting the Three Sisters: collaborative science with Native ...
Jul 17, 2022 · Before Euro-American settlement, many Native American nations intercropped maize (Zea mays), beans (Phaseolus vulgaris), and squash (Cucurbita ...
[71]
First Known Image of Cucurbita in Europe, 1503–1508 - PMC
Background The genus Cucurbita (pumpkin, squash, gourd) is native to the Americas and diffused to other continents subsequent to the European contact in 1492.
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Cucurbita pepo (Cucurbitaceae) - jstor
At least two scallop cultivars were introduced into Europe by 1561 (Bauhin 1651; Dodoens 1554). Recently, a hypothesis was developed from studies of ...
[73]
Origin of the zucchini squash, Cucurbita pepo subsp. pepo Zucchini ...
Among the summer squash, the zucchini (also known as courgette) is, on a worldwide basis, the most familiar. The word zucchini is derived from Italian and means ...Missing: globally | Show results with:globally
[74]
Origin and domestication of Cucurbitaceae crops: insights from ...
Jun 22, 2019 · Domestication started c. 11 000 years ago in the New World and Asia, and apparently more recently in Africa. Some cucurbit crops were ...
[75]
American Squashes - A Wandering Botanist
Sep 28, 2025 · Europeans spread squashes from the Americas all over the world, leading to the diverse and curious varieties found in Asia, India and Italy in ...Missing: global | Show results with:global
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Summer Squash: History, Diversity, and Distribution - ResearchGate
Aug 9, 2025 · Summer squash (Cucurbita pepo L.) is grown in many temperate and subtropical regions, ranking high in economic importance among vegetable crops worldwide.
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Squash Production in the United States
Oct 14, 2025 · More recently, production has stabilized, with 6,555,000 cwt in 2022, 6,032,000 cwt in 2023, and a slight increase in 2024.Missing: summer | Show results with:summer
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Which State Produces The Most Squash? - Yahoo
Oct 6, 2024 · The value of the 2023 squash crop across the U.S. was estimated at $215 million, with Michigan as a key contributor. The state harvested ...
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[PDF] Squash: Effect of Imports on U.S. Seasonal Markets, with A Focus on ...
U.S. estimates are based on the median value for the costs shares of total production of summer squash across five different enterprise budgets compiled ...Missing: 2023 | Show results with:2023
[80]
Summer Squash Production in Miami-Dade County, Florida
Summer squash is grown annually on about 6,000 acres and sold nationwide during the winter in the fresh market. Production costs range from $14.51 to $11.47 per ...
[81]
Vermont State Zucchini Festival marks 10 years - Rutland Herald
Flexibility and creativity with the vegetable have become hallmarks of the festival over the years. Zucchinis have been adapted into Pinewood Derby-style race ...
[82]
Zucchini Festival 2025 – Healdsburg Farmers' Market
Aug 9, 2025 · Saturday, August 9TH, 2025 ... DON'T MISS THE HILARIOUS AND CREATIVE ZUCCHINI RACES AND GIANT ZUCCHINI COMPETITION! REAL ZUCCHINI MADE INTO RACE ...Missing: cultural significance