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Kitchen Dictionary: squash

Pronounced: SKWAHSH

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.


Season: available year-round

How to select: Look for a solid heavy squash free from bruises and a firm stem.

How to store: 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.

How to prepare: Summer Squash: steam, bake, saute or deep fry. Winter Squash: remove seeds then bake, steam or simmer.

More Squash Recipes
Popular Squash Recipes
Quick Butternut Squash Soup
How to Cook Spaghetti Squash
Caramelized Butternut Squash

Nutrition Facts

Calculated for 1 medium
Amount Per Serving %DV
Calories 31
Calories from Fat 3 (10%)
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 513mg 14%
Total Carbohydrate 6.6g 2%
Dietary Fiber 2.2g 8%
Sugars 2.2g
Protein 2.4g 4%

How is this calculated?