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.
