Summer squash is a main squash category that encompasses all that have edible skin. This category includes zucchini, acorn squash, delicata squash, and spaghetti squash (which all have their own pages because I love them so much). But this page is dedicated to the quintessential summer squash: Crookneck, Patty pan, and Multipik. The squash range in size/shape, but are mostly yellow with hints of green.
I use summer squash the same way I use zucchini. Summer squash is a fairly easy item to use: no peeling or de-seeding is needed. If you plan on using summer squash in a dish where extra liquid would be a problem, salt the summer squash first to draw out the moisture. I love using an abundance of summer squash in curries, grilled as a sized, tossed onto pizza, and soup.
Much like zucchini, summer squash is best frozen in either cubes or shredded. Blanch for two minutes, ice bath, pat dry, and place in a freezer safe container. Occasionally after blanching, I’ll give the squash a quick puree and freeze it that way. This becomes my creamy addition to soups in the fall.
Summer/Early Fall
Zucchini is a summer treat that can be grilled, roasted, sauteed, steamed, braised, or served raw. The only thing to be careful about is summer squash’s high water content, which can throw off a dish. Salting summer squash before using can help coax the water out and concentrate the flavor.
Size is important when looking for summer squash. Look for medium-sized summer squash that have a solid color, minimat cuts, and be firm when pressed. The skin of the summer squash should have a shine to it an be easily perforated. Overly large squash can have tough skin and a muted flavor.
Keep unwashed summer squash on the counter for a couple of days, or wrap in a tea towel and place in the crisper. Use it as close to purchasing as possible, and wait to wash until right before using.
Patty Pan
Crookneck
Jaune et Verte
Zephyr
