Squash

How can they be used in the kitchen?

Squash belongs to the cucurbit family, alongside melons and cucumbers. Botanically speaking, they’re fruits, but in the kitchen they’re prepared and enjoyed much like vegetables. Their culinary uses vary depending on whether they’re summer or winter squash.

Summer squash, such as zucchini and pattypan, are harvested young, with thin, tender skins. They cook quickly—sautéed, grilled, baked into ratatouille, or even served raw in salads.

Winter squash (butternut, acorn, spaghetti, buttercup, Hubbard, and others) have firm skins and sweet, dense flesh. They shine in soups, gratins, purées, and even desserts. Spaghetti squash, once cooked, naturally separates into strands that make a tasty alternative to pasta.

Versatile and satisfying, squash lends itself to both sweet and savory dishes—and don’t forget the seeds, which can be roasted into a crunchy, nutrient-rich snack!