A Information to Varieties of Summer time Squash

Wandering across the farmers market in July, August, and September, there’s all the time a deluge of summer time squash, together with zucchini, yellow squash, pattypan, and extra. In contrast to its winter counterpart, summer time squash has a comparatively brief shelf life. And though pickling, dehydrating, and freezing are tenable choices, summer time squash is at its greatest when contemporary. From grilling and roasting to blanching and sautéeing, there are a selection of how to take pleasure in squash, however given what number of varieties are on the market, it may be laborious to know the place to start out. 

To actually absorb each scrumptious chunk of this distinctive crop and be taught extra in regards to the completely different varieties and when and the right way to cook dinner with them, I reached out to vegetable skilled chef Sarah Grueneberg, govt chef and co-owner of Chicago’s critically acclaimed restaurant Monteverde. Her many years of cooking expertise—paired along with her childhood spent in her household’s private backyard and her 2022 cookbook Take heed to Your Greens—makes her an skilled on all issues greens, together with summer time squash. Learn beneath to study what defines summer time squash, its differing kinds, and suggestions that will help you purchase the precise one to fit your cooking wants—it doesn’t matter what sort you select.

Zucchini & Yellow Squash

Yellow Squash Casserole

What Is Summer time Squash?

Each summer time and winter squash belong to the genus Cucurbita, which additionally consists of pumpkins and gourds. Though the phrases “squash” and “gourds” are considerably interchangeable, most botanists agree that “squash” refers to crops inside Cucurbita which are cultivated for consuming, whereas “gourd” as an alternative refers to members of the genus which are grown as decorative crops. Regardless, all of the crops contained inside this genus are technically labeled as herbaceous fruits since they comprise seeds. 

There are a variety of qualities that differentiate a summer time squash from a winter squash. The latter has a thick, laborious rind that’s usually inedible; a dense, candy flesh that’s agency and retains a lot of its form when cooked; and is harvested in late summer time to early winter. Summer time squash, however, has a skinny, edible pores and skin; tender flesh with a light taste; and is harvested principally in June via August.

Summer time squash is native to the Americas and has lengthy been a staple ingredient in Central and South American cuisines. Squash derives its title from the Narragansett tribe’s phrase “askutasquash,” which interprets to “eaten uncooked or raw.” European colonization disseminated summer time squash throughout the globe, and it has since turn out to be a preferred ingredient in different nations around the globe, together with Italy, Lebanon, India, and the Philippines.

Apple

Chayote and Apple Salad With Citrus Dressing

cook dinner time:


70 minutes

serves:


2

Suggestions for Selecting Summer time Squash

Irrespective of the place summer time squash is grown or what particular selection it’s, in keeping with Grueneberg, there’s one overarching high quality to contemplate when assessing choices, relying on how you propose to arrange it. “The flesh-to-seed ratio [in a bigger squash] is unquestionably completely different than in a smaller squash,” says Grueneberg. “In the event that they’re small and child, they are not going to have plenty of seeds and they will be drier, so that they’ll char higher. They will keep a little bit firmer in texture. The bigger the squash are, the extra water content material it is going to have and the larger the seed content material can be.” Smaller squashes, subsequently, are higher for slicing and grilling or dressing and serving uncooked. Bigger squashes, however, fare higher break up in half, scooped out, and cooked.

Varieties of Summer time Squash

There are a variety of summer time squash you might come throughout in grocery shops, farmers markets, and worldwide markets. Under are seven varieties to familiarize your self with.

Yellow Squash

The yellow squash is probably the primary selection that involves thoughts when picturing summer time squash. Shiny and sunny in shade with a fats backside that tapers in direction of the neck, yellow squash has a light taste and barely agency uncooked texture. Straightneck and crookneck squash are two varieties which are below the umbrella of yellow squash. They’re appropriate for all kinds of makes use of, together with thinly slicing into uncooked medallions and tossing with a easy dressing, herbs, and different accompaniments for a refreshing summer time salad, or minimize into cash, topped with crushed, buttery crackers and baked right into a yellow squash casserole for a comforting dinner. 

Zucchini

The workhorse of summer time squash, zucchini—a inexperienced squash that grows a few foot lengthy, barely resembling an English cucumber—is a staple in dwelling gardens and at farmers markets. Sauteéd, baked into zucchini bread, sliced lengthwise and grilled, or served as a vegetable carpaccio, the zucchini can discover a dwelling with virtually any cooking technique. Their delicate and grassy taste—which ranges from barely candy to barely bitter—aids on this summertime staple’s versatility and enduring recognition. Grueneberg can also be a fan of consuming uncooked zucchini salads, utilizing smaller “child” zucchinis, and talked about one approach she employs to make sure her squash stay crunchy as an alternative of flabby.

“Should you shave them uncooked and should you simply toss them with a little bit little bit of salt, it completely adjustments texture,” says Grueneberg. Tossing uncooked zucchinis with salt attracts out the squash’s moisture via a course of referred to as osmosis. Because the salt sits on the floor of the zucchini, the moisture contained in the zucchini transfers throughout the plant’s cell membranes to the floor to be able to obtain an equal quantity of hydration on each side of the membrane. Salting the squash—a way we additionally advocate with tomatoes and cucumbers—on this manner whereas it sits in a colander within the sink or a salad spinner permits the surplus moisture to empty off. What you’re left with are the crunchy, uncooked zucchinis Grueneberg likes to snack on as soon as dressed with oil and seasonings.

“We chill them down and toss them with olive oil and basil,” she says. “And it is one of the scrumptious methods I consider consuming uncooked squash.”

Pattypan

Characterised by their brief and squat look, pattypans are one other versatile summer time squash with a great deal of potential. Since they ripen in yellow, inexperienced, white, and variegated shade patterns, pattypans provide cooks extra fascinating presentation choices in dishes past the usual yellow and inexperienced colours of different summer time squashes. Though they appear strikingly completely different from zucchinis, pattypans have a similar-but-sweeter style. They’re greatest harvested when ripe however nonetheless small; the bigger they get, the starchier and extra bitter they turn out to be.

Their squat form makes them excellent for roasting, and so they additionally fare effectively on the grill if sliced in half lengthwise. As soon as barely cooled, grilled pattypan squash could be diced, seasoned, and added to salads, like on this grilled summer time squash salad with chimichurri. When grilled, they lend a definite flippantly charred taste with out overpowering the opposite greens in a salad.

Chayote

Chayote squash, native to Mexico, has discovered a spot in a number of cuisines around the globe. The squash is a pale inexperienced shade with a barely bumpy exterior and a brief, stout form that resembles a pear. Its crunchy, white flesh and barely candy, refreshing style is someplace between an apple and a cucumber. It’s turn out to be a globally well-liked ingredient with many purposes. In Filipino delicacies, the place chayote is known as “sayote”, it is added to stir-fries, chop suey, and soup. In southern Louisiana, chayote is named “mirliton” and is stuffed, stewed, sautéed, and even utilized in casseroles. In Mexico, the squash is commonly included in soups, like caldo de res, or sliced in salads. Chayote can also be a part of the cuisines of Mauritius, Portugal, and India, to call a number of. Many of those cuisines incorporate the edible stems and leaves of the squash plant as effectively.

“I’ve discovered that shaving them and simply doing an actual fast blanch on them and consuming them in a salad is basically yummy,” says Grueneberg. However working with chayote is sort of completely different from different summer time squashes, on account of their noticeable excessive starch content material and tough texture when left uncooked. “I might positively put on gloves as a result of your fingers will get that bizarre sort of starchiness, like whenever you work with artichokes,” Grueneberg suggests.

Cousa

Standard in Center Japanese cooking, cousa is mild inexperienced with a barely stumpier look than different summer time squash. Its form, coupled with its tender flesh and candy taste, makes it splendid for scooping out and stuffing with rice, meat, and spices, a preferred preparation throughout Center Japanese cuisines (which regularly go by the title dolma). After hollowing out the squash from its neck and stuffing it with a spiced floor beef combination, the entire squash is poached in tomato paste till it’s tender and the meat is effectively accomplished. In Arabic, “cousa” refers to each the particular squash used on this dish, in addition to stuffed squash dishes themselves.

Tromboncino

Simply recognizable by its larger-than-life dimension, mild inexperienced pores and skin, and signature curve, the tromboncino squash is a longtime favourite amongst Italian cooks for a taste that’s delicate, nutty, and sweeter than zucchini. It’s an heirloom number of squash from the northern Italian area of Liguria. Italian cooks adore the big, curvy squash for its versatility, taste, and abundance throughout harvest.

Conventional Italian cooking strategies of the tromboncino embody slicing, pan frying, and serving the squash as a facet dish, and utilizing its flesh instead of the extra customary russet potato to make gnocchi. Grueneberg is a fan of slicing tromboncino lengthwise and layering the slices instead of eggplants to make a tromboncino Parmesan, or incorporating them right into a Provençal tian.

Zephyr

The zephyr is a definite summer time squash marked by its two-tone yellow and inexperienced pores and skin that has a agency divide between the 2 colours on the squash’s pores and skin. Standard for its candy and nutty taste, the zephyr is a flexible summer time squash with a firmer texture that provides a little bit complexity to any dish, together with pastas. It’s usually harvested when it’s between 4 and 6 inches lengthy. 

At dwelling, Grueneberg likes so as to add this squash to her pasta dishes whereas contemplating how its form will maintain up in opposition to the burden of the noodles: julienned for longer noodles, like spaghetti, or spiralized earlier than tossing with a curly noodle, like fusilli or cavatappi. 

Squash Blossoms

Technically squash blossoms aren’t summer time squashes themselves, but it surely felt improper to not at the least point out what I contemplate to be the most effective bites of the summer time. Squash blossoms are precisely as they sound: the fragile blossoms from the squash plant. You possibly can usually discover them at farmers markets, however should you’re going to cook dinner garden-grown blossoms, it’s necessary to know which of them to reap.

Squash crops produce two varieties of flowers, with one among them offering pollen and the opposite being pollinated; the pollinated flowers are the blossoms that finally mature into squash. With a view to maximize the variety of mature squash you’re producing whereas nonetheless having fun with one of many season’s greatest bites, pollen-producing blossoms are those to snip from the vine. Most of these blossoms could be recognized by their lengthy stems that place the blossoms distant from the vine and the pollen-bearing anthers within the heart of the petals. It’s necessary to not harvest all the pollen-bearing blossoms, although, as they’re important to creating positive the squash vines bear fruit.

Although it could be straightforward to imagine squash blossoms would have a floral taste to them, they’re truly fairly delicate on their very own, with only a trace of squash taste. If left uncooked, they add a slight chew to any dish as a garnish. When fried within the conventional method, although, the blossoms have a satisfying crunch that shortly yields a gentle, virtually melting mouthfeel. “They’ve such a stupendous, pure, delicate taste of squash,” says Grueneberg. “They’re so enjoyable to both tear and fold right into a dish or to a salad. However fried squash blossoms are the most effective issues ever.”