Summer squash is available year-round in some regions, with peak season being June to August.
Health Benefits of Summer Squash:
Summer squash is a rich source of Vitamin A, Vitamin C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6.
The nutrients in summer squash help lower cholesterol, guard against asthma, strengthen teeth and bones, reduce blood pressure and aids in eye development.
Additionally, the manganese in summer squash helps the body process fats, carbohydrates and glucose.
How to Select Summer Squash:
Choose small to medium-sized summer squash (6-8 inches in length, 2 or less inches in diameter) with shiny, bright yellow skin. It should be firm and feel heavy for its size.
Minor superficial scratched or bruises are common and perfectly fine.
Avoid summer squash with pitted skin, spongy textures, or soft or wrinkled ends.
How to Store Summer Squash:
Store summer squash unwashed in a perforated plastic bag in the crisper drawer of your refrigerator for up to 5 days.
If summer squash starts to soften or wilt, use immediately.
How to Prepare Summer Squash:
Always wash before preparing. Summer squash does not need to be peeled.
To freeze: slice into rounds, blanch in boiling water for 2 minutes then plunge into ice water to stop the cooking process. Drain and pat dry. Store in airtight containers or a plastic bag up to 1 year.
Fun Facts About Summer Squash:
Summer squash can grow up to 2 inches in length every 24 hours.
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