Squash Vegetables Recipes

Squash Vegetables Recipe

The squash family comprises pumpkins, zucchinis (courgettes) and cucumbers. Squashes ranges in size from finger-length zucchini to huge pumpkins that are too heavy to hold in one hand. Their flesh has a fairly sweet flavor and a high water content.

Squashes are categorized as summer or winter varieties. Summer squashes such as zucchini, crookneck and pattypan are picked when immature. Their skin and seeds are edible. The flowers are edible, prepared by deep-frying, sauteing or braising. Winter squashes, by contrast, are harvested when fully grown, and most types, including pumpkin, butternut and acorn, have tough skin, hard seeds and starchy flesh.

Store summer squashes in the vegetable crisper of the refrigerator for three or four days, and winter squashes in a cool, dark place for up to one month.

  1. Baked Squash with Tomato and Basil Risotto

  2. Refreshing Cucumber Dip

  3. Gratin of Roasted Whole Baby Zucchini with Red Pepper and Herbs

  4. Pumpkin and Zucchini Curry

  5. Roasted Acorn Squash with Parsnips and Apple Cider

  6. Zucchini Onion Pie

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  2. Hearty Pumpkin Soup

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