Spotlight on Summer Squash

Yes, it’s Fall, but luckily in So Cal we continue to get the last of the Summer produce. As Halloween approaches and we look forward to picking pumpkins, consider enjoying the last of the seasonal zucchini, crookneck and pattypan squash.

Summer squash, like all squash, even pumpkin, are part of the same plant family as cucumbers and watermelon. Squash are native to the US; in fact, the name squash comes from a Native American group, the Narragansett, who referred to it as askutasquash, meaning raw or uncooked. Summer squash is eaten both ways due to its’ tender skin and flesh.

Summer squash are full of fiber, since we consume it skin, seeds and all. A cup of raw zucchini is only 21 calories, but full of potassium, vitamins B2, B6 and C. Adding zoodles- zucchini noodles- to pasta can help enhance the nutrition and satisfaction without increasing calories. Crookneck squash blend in well with mac and cheese, just grate it up and mix in with the cheese before baking.

See where you can add in some last of the summer squash as we head into Fall produce.

Consider trying an easy ratatouille, recipe link from thekitchn below. Ratatouille includes a mix of veggies simmered on the stove, and pairs well as a side with fish, poultry or beans.

https://www.thekitchn.com/one-pot-recipe-easy-french-ratatouille-recipes-from-the-kitchn-106669