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    You are in: Home / Kitchen Dictionary Entry
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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.

    Ingredient

    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.

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    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?

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