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Yellow squash is an excellent source of vitamin C as well as a good source of vitamin
A. Vitamin C is an antioxidant that may reduce your risk of heart disease and certain
Summer squash also provides potassium, magnesium and fiber. Potassium helps maintain
healthy blood pressure, magnesium helps build and maintain strong bones, and fiber
helps control cholesterol and keeps you regular.
Be sure to select small squash, which will be younger and therefore more tender and
have thinner skins. The skins should be free of blemishes and have a vibrant color.
Selecting the larger squash will sometimes yield rock-hard, tougher ones with inedible
seeds and the less sweet flavor.
Once you have your squash, store it in a plastic bag in the crisper of the refrigerator.
The entire squash can be eaten, so there’s no need to peel it. Even the blossoms are
edible, either raw or cooked. Wash summer squash just before use.
Store at a cool (40 to 50 degrees F), moist (95 percent relative humidity) conditions
for 5 to 14 days.
There are so many ways to enjoy squash! You can eat it raw in salads and on sandwiches,
but most people prefer cooked. It can be grilled, steamed, boiled, sautéed, fried,
or even grated and used for breads. You can also use a spiralizer tool and make noodles
with it! They mix well with onions, tomatoes, and okra in vegetable medleys. Different
types of squash can be used interchangeably.
Nutrition Information per Serving: Calories-190, Fat-12 g, Sodium-470 mg, Carbohydrates-14
g, Fiber-2 g, Protein-7 g
For more recipes download our Arkansas Foods Summer Squash publication
Warm soil is necessary for germination of seed and proper growth of plants. Plant
seed directly in the garden after the danger of frost has passed and the soil has
warmed above 62 degrees F in the spring. This is generally after April 1 in southern
Arkansas, April 10-15 in central Arkansas and April 21-30 in northern Arkansas and
at higher elevations.
For more information check out our Summer Squash Home Gardening page