A fruit of the gourd family native to the Western Hemisphere. Wide variety in size, shape, and color. Generally two categories: summer squash and winter squash. Summer squash have thin, edible skins and soft seeds. The flesh has a mild flavor and does not require long cooking. Winter squash have hard, thick skins and seeds. The flesh is firmer and requires longer cooking.
Look for a solid heavy squash free from bruises and a firm stem.
Summer Squash should be refrigerated in a plastic bag for a maximum of 5 days. Winter Squash will keep for one week at room temperature, and up to one to two months in a cool, dark, well-ventilated place.
Summer Squash: steam, bake, saute or deep fry. Winter Squash: remove seeds then bake, steam or simmer.