Types of squash summer

8 Types of Summer Squash to Know


Known for its deep green color and straight body, zucchini is insanely versatile. Eat it as crudité, zoodles, or, better yet, lasagna. Oh, and if you see zucchini blossoms, definitely grab ’em—they’re a wonderful salad addition.

Yellow Squash

Yellow squash has bright yellow skin (true to its name) and a bulbous bottom, tapering at the neck. With two varieties, distinguished by neck shape, straight neck and crookneck taste just the same. Yellow squash can be used interchangeably with zucchini, or mixed together for the ultimate summer sauté.

Eight Ball Zucchini

This adorable summer squash is exactly as the name suggests… it’s in the shape of an eight ball. With the same color scheme, mild flavor, and texture as a regular zucchini, it can be enjoyed raw, steamed, sautéed, grilled, or even stuffed (just scoop out the insides first).

Tatuma Squash

Popular in Mexico and Texas, tatuma squash is no stranger to farmers markets throughout the US during the warmer months. Similar in texture and color to zucchini, it’s wider and more bulbous shape makes it stand out. If you love zucchini fries, swap in tatuma squash. Then pat yourself in the back for your originality.

Costata Romanesco Zucchini

We love this zucchini for its light green ridges and specks, which create an unbelievable texture for every dish. Juicier, sweeter, and a bit nutty, prepare this as you would classic zucchini.

14 Types of Squash: Your Guide to Winter and Summer Squashes

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‘Squash’ is a very broad category, encompassing some of our favorite seasonal produce. From the orange-hued, sweet-potato-like butternut squash to green, watery, snappy zucchini, the squash family is large and extremely diverse. Most squash is technically classified as a ‘pepo,’ which is a one-celled, many-seeded berry with a hard rind. Although most types of squash are often referred to as vegetables, they have seeds and therefore are technically classified as fruits. All squashes belong to the gourd family.

Different kinds of squash peak throughout the year, meaning that you can snack on squash in the summer and the winter, and it’s always going to be fresh and seasonal. The two main harvest times for squash are the summer and the winter, and each season produces a very distinct product.

The primary difference between summer and winter squash is the skin; summer squash is harvested before it fully matures, which means its skin is still tender and full of flavor. Winter squash, however, often has a thicker, tougher rind; this allows it to stay strong and hardy through frost and lower temperatures, but it also means that you don’t want to munch on the skin. (There are a few exceptions to this rule, like delicata and acorn squash, which are winter squash varieties with flavorful, tender skins.)

Summer Squash

Summer squash is one of the most prolific types of produce, with zucchini, yellow squash, and pattypan squash bursting into harvest and flooding the markets throughout the season. You’ll find baskets full of these summer squash varieties at your local farmers’ market. Summer squash is harvested before it fully matures, which means its skin is tender and edible. It doesn’t need much dressing up; prepare it simply with a few minutes in the frying pan or on the grill and you’ll have a stunning fresh, seasonal side.

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One of the most common varieties of summer squash, you’ll find this tubular green variety at farmers’ markets across the South. It can be enjoyed raw (sliced zucchini is a great, lighter vehicle for dips and spreads) or prepared in myriad ways (sautéed, fried, baked, grilled, spiralized: the possibilities are endless). Learn everything you need to know about zucchini in this handy guide.

Try it in our Cornbread Panzanella with Squash, the crowd-pleasing Reunion Pea Casserole, or browse some of our favorite fresh zucchini recipes.

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Not to be mistaken for its green cousin zucchini, yellow squash is wider and has more seeds than zucchini. The two veggies, however, maintain the same texture and flavor profiles, so they can typically be used interchangeably.

Try it in our Old-School Squash Casserole or, if you’re looking for something sweet, our Yellow Squash Bundt Cake.

Zephyr Squash

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The two-toned zephyr squash has a straight neck, a yellow stem, and a pale green end. It’s a hybrid squash—a cross between yellow crookneck, delicata, and yellow acorn squashes—that’s harvested in the summer. Not only is it visually striking, but its tender skin makes it a great squash to eat raw.

Try it in our Squash Tart or grilled with eggplant and brushed with basil vinaigrette.

Mirliton Squash

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Also known as Chayote Squash, this large, flavorful squash migrated to Louisiana in the 1800s and has propagated in the state ever since. The Louisiana Mirliton almost faded off the culinary scene after Hurricane Katrina, but has since experienced a resurgence thanks to dedicated heirloom farmers.

Try stuffing the mirliton, adding it to stews, or pairing it with seafood like shrimp.

Round Zucchini

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These cute little zucchinis are also known as Eight Ball Squash and come in a perfectly-round ball shape. They grow extremely quickly (45 days!); they’re solid early producers that will be a hit at any summer cookout or potluck.

Try these round zucchinis stuffed with grits and sausage or with a Greek beef-and-couscous filling.

Pattypan Squash

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It may bear resemblance to a miniature pumpkin, but this yellow-toned squash grows in the summer. The squat, flat-bottomed shape makes this heirloom squash variety ideal for stuffing.

Try it in our Stuffed Pattypan Squash with Beef and Feta. You can also use baby pattypan squash to make the perfect party appetizer: Pimiento-Stuffed Summer Squash.

Winter Squash

Squash is one of the best sources of nutrients you can find in the cold winter months. Winter squash varieties like acorn squash, butternut squash, and sugar pumpkins are chock full of vitamin A, vitamin C, fiber, and even protein. They’re also low in saturated fat and cholesterol. In addition to its praise-worthy nutritional benefits, winter squash also happens to be delicious. It typically boasts a sweet flavor and a creamy, buttery texture that lends itself beautifully to roasting or mashing. In addition to the flesh, you can often also roast some squashes’ seeds to make a tasty (and healthy) seasonal snack.

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Acorn squash can be recognized for its distinctive dark, ridged exterior and orange interior. It’s sweet and buttery, making a great simple vegetable side. Unlike other winter squash varieties, the skin of acorn squash is tender and flavor, so there’s no need to peel this vegetable before roasting. It also boasts more calcium and potassium than other winter squash varieties, so this is one of the healthiest veggies you can cook this season.

Try a simple preparation with our Roasted Winter Squash recipe.

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Butternut squash has recently skyrocketed in popularity; today, it’s one of the most popular winter squashes, often found pureed in soups, simply roasted and added to winter dishes, or boiled and mashed. Its starchy texture makes it a great, healthier alternative to potatoes. The thick-skinned orange vegetable can be difficult to break down (you’ll want to peel this squash), but with these tips you’ll have no problem cutting and preparing your butternut squash.

WATCH: How to Cut a Butternut Squash

Try it prepared simply in our Mashed Butternut Squash, Butternut Squash Soup, or, if you’re feeling fancy, our Winter Vegetables and Gnocchi or Skillet Squash Blossom.

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You’ve probably seen this trendy squash all over—it’s recently surged in popularity because, when baked and shredded, it bears remarkable resemblance to spaghetti (but it’s a vegetable). The squash is large, round, and yellow, and once halved and roasted, the inside easily shreds to noodle-like strands. Make spaghetti squash when you’re looking for a healthier, yet still satisfying alternative to pasta. You can even buy it at Costco.

Once cooked, this squash can be treated similarly to spaghetti—bake it with marinara and mozzarella or try more eclectic flavor combinations.

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This fancy squash variety is beloved for its stunning green-and-white markings. Although it’s a winter squash, it’s known for its more delicate rind (like zucchini and yellow squash, the delicata’s skin is edible).

The delicata squash doesn’t need much dressing up. It tastes great when cut into half-moon strips (no peeling required) and simply roasted with olive oil, salt, and pepper. Try adding it to a light pasta dish.

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The dumpling squash is miniature (around the size of an apple) compared to its winter squash cousins. Like the delicata squash, the dumpling squash boasts a thin, edible rind, so it can be roasted whole. Its flavor is sweet and mild, making it a great vehicle for meats or cheeses.

Like the pattypan squash, the dumpling squash can be stuffed and baked. Try stuffing it with ground beef or adapting one of our stuffed vegetable recipes to use this cute squash variety.

Sugar Pumpkin

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It can be difficult to classify a pumpkin because it fits into so many different food categories: a pumpkin is technically a squash, a gourd, and a fruit. It can be cooked and baked or used decoratively. The round orange pumpkin is extremely versatile, and different parts of the squash—from the meat to the seeds—can be used for different purposes.

Pumpkin is best known for its sweet uses, from Pumpkin Cake to Pumpkin Cheesecake to Pumpkin Pie (and don’t even get us started on pumpkin spice). But you can also try it in savory dishes like our Pumpkin-and-Winter Squash Gratin, Slow-Cooker Chicken Stew with Pumpkin and Wild Rice, or Spiced Pumpkin Grits. And be sure to roast those pumpkin seeds for a healthy fall snack.

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Slightly sweet and creamy, the buttercup squash is one of the most underrated winter squash varieties. It has a tough green rind and orange flesh that bears resemblance to a pumpkin. Like the pumpkin, the buttercup squash’s seeds can also be roasted to snack on.

Pick a buttercup squash with a firm cap, halve, scoop out the seeds, and bake to bring out the squash’s sweetness. If you don’t want to go through the hassle of breaking down a pumpkin, substitute the similarly sweet buttercup squash in your favorite savory pumpkin recipe.

Squash Blossoms

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Don’t forget about the flowers! Squash blossoms grow on both summer and winter squash and make tasty dishes all on their own. These edible flowers can be stuffed with creamy cheese (like ricotta or mascarpone), lightly battered and fried, or used as a stunning raw garnish.

16 Common Types of Squash—and the Best Ways to Use Them

Squash season is right around the corner, and with it comes endless possibilities for soups, pies, side dishes, casseroles, and more. From yellow squash to butternut squash to kabocha squash, you’ve probably noticed more than a few types of squash at your local farmers market or grocery store. In fact, there are over 100 types of squash that are categorized into both summer and winter varieties.

Wait—Is Squash a Fruit or Vegetable?

Most squash varieties have a mild, nutty flavor and silky texture. As a result, they’re usually treated like vegetables in cooking. However, squash is technically a fruit. This is because it contains seeds and comes from the flowering part of plants. Other “fruits” that are treated like vegetables are cucumbers, eggplants, and tomatoes.

Now that we’ve settled that, read on for a list of sixteen common winter and summer squash varieties, plus easy ways to cook with them.

Common Types of Squash

When it comes to winter squash, there are a dozen common varieties readily available. Winter squash is harvested in the summer, but gets its name based on how long it will keep. It typically has a tough exterior, which ensures that it will keep for months after its harvested (no refrigerator necessary!). When picking any variety of winter squash, the stem is the best indicator of ripeness. Ripe squash should have a tan, dry stem and a matte exterior (rather than a glossy finish). For more, check out Four Ways to Cook Winter Squash.

Spaghetti Squash

Maybe the trendiest of all squash varieties, spaghetti squash has a shredded flesh that resembles, you guessed it, spaghetti. That’s why it is often used as a healthy, low-carb substitute for pasta. It’s also perfect for stuffing due to its roomy interior.

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Popular Spaghetti Squash Recipes:

  • Roasted Spaghetti Squash with Ground Turkey and Vegetables
  • Baked Spaghetti Squash Casserole
  • More Spaghetti Squash Recipes

Read More: How to Cook Spaghetti Squash

Butternut Squash

This squash is typically shaped like a bulb, with a tan outer hue. The classic sweet flavor and rich texture of this winter squash makes it a popular pick for cold weather dishes such as soups, risotto, or gnocchi. It’s also incredibly versatile and can be simply baked or sauteed to bring out its unique flavor.

VIDEO: See How to Make Roasted Butternut Squash Soup

“Roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious,” says Chef John. “If you’re feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.” See how it’s done!

Popular Butternut Squash Recipes:

  • Curried Butternut Squash Soup
  • Simple Roasted Butternut Squash
  • More Butternut Squash Recipes

Acorn Squash

The acorn squash is shaped like its namesake, and has a green exterior and yellow-orange flesh. It has a mild flavor and is great for roasting or stuffing. Simply scoop out the seeds and glaze the inside flesh with syrup or brown butter for the perfect baked acorn squash.

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Popular Acorn Squash Recipes:

  • Simple Roasted Acorn Squash
  • Parmesan Roasted Acorn Squash
  • More Acorn Squash Recipes

Delicata Squash

Delicata is an heirloom variety with a cream and green striped rind. This oblong-shaped squash is very tender and the taste resembles that of a sweet potato. The skin on a delicata squash is actually edible, since it is very thin. They’re delicious baked or stuffed, and you can even roast the seeds for a salty fall snack!

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Popular Roasted Delicata Squash:

  • Roasted Delicata Squash
  • Baked Delicata Squash with Lime Butter
  • Stuffed Delicata Squash
  • More Delicata Squash Recipes

Kabocha Squash

This Japanese squash has a squatty shape, green rind, and orange flesh. The dense flesh and sweet flavor makes it well-suited for mashing and using in baked goods. It is also commonly used in soups, and is primarily grown and eaten in Japan, South Korea, Thailand, and the United States.

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Popular Kabocha Squash Recipes:

  • Kabocha Squash Mini Muffins
  • Vietnamese Kabocha Squash Soup

Sweet Dumpling Squash

Sweet dumpling squash is much smaller than other winter squash varieties. It’s roughly the size of a large apple and resembles a small pumpkin with a multi-color rind. Because of the size and shape of this squash, it is often carved out and used as a bowl for soups or stuffed with meats, grains, cheeses, and other vegetables. The taste is similar to a sweet potato, and the flesh is smooth and tender. Try substituting sweet dumpling squash for acorn squash in your recipes.

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Read More: How Sweet It Is: Sweet Dumpling Squash

Sugar Pumpkin

This bright orange gourd is a fall favorite, but there’s much more to it than simply decoration. The sugar pumpkin is used mostly for pumpkin pie, but it’s also great in breads, muffins, cupcakes, and soups.

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Popular Sugar Pumpkin Recipes:

  • Mrs. Sigg’s Fresh Pumpkin Pie
  • Pumpkin Soup
  • Pumpkin Muffins

Red Kuri Squash

This squash, also known as an orange Hokkaido pumpkin, has a teardrop shape and an orange skin that is edible once cooked. Its flesh has a smooth texture, yellow color, and chestnut flavor. The word “kuri” is actually Japanese for chestnut. Like sweet dumpling squash, red kuri squash can also act as a substitute for acorn squash. Try stuffing it with rice, vegetables, beans, or meat.

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Read More: How to Prepare and Cook Red Kuri Squash

Carnival Squash

This stunning, multi-color squash is a cross between acorn and sweet dumpling squash, and can be easily substituted for either one. The flesh is sweet is great for stuffing, baking, or using in soup.

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Try this Carnival Squash Recipe:

  • Chicken and Mushroom Pot Pie with Squash Crust

Buttercup Squash

Not to be confused with butternut squash, buttercup squash is similar in appearance to kabocha, with an orange flesh that dries up after cooking. This squash requires peeling, since the skin is inedible. It’s best roasted as a side dish, baked into a casserole, stuffed, or mashed for soups.

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Popular Buttercup Squash Recipes:

  • Buttercup Squash with Apples and Pecans
  • Buttercup Squash Soup
  • Autumn Squash Casserole

Hubbard Squash

This massive squash can weigh anywhere between five to fifteen pounds, and has a slate-toned color and a lumpy exterior. But don’t let looks fool you- this squash has a sweet flesh that can be used as a substitute for pumpkin. The texture is grainy, so its best mashed or pureed. Try hubbard squash as a substitute for acorn squash in these Fall-Infused Mashed Potatoes.

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Popular Blue Hubbard Squash Recipes:

  • Grandma’s Sweet Hubbard Squash
  • Hubbard Squash Pie

Read More: Hubbard Squash: How to Cook this Giant Squash

Banana Squash

Like their namesake, this squash has a light yellow exterior, and a long shape. Its flesh is orange and sweet and is perfect mashed or pureed for soups. It can also be used as a salad topping by thinly shaving pieces of the flesh.

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Popular Banana Squash Recipes:

  • Squash Potatoes
  • Banana Squash Soup with Sweet Potato and Green Apple

While yellow squash and zucchini squash can be found in the grocery store most of the year, summer brings new varieties of squash too. The major difference between summer and winter squash is their time on the vine. Summer squash is harvested much earlier than winter squash, giving it a soft and tender exterior. Summer squash is best chopped and sauteed, and requires less time to cook than winter squash. Remember that when it comes to summer squash-it should be chilled and eaten within a week or two of purchase (unlike that those hard winter squash types).

Yellow Squash

Yellow squash has a bright yellow exterior and a bulbous bottom that tapers towards the top. It is often used interchangeably with zucchini or paired with it (they’re like peas in a pod). There are two varieties of yellow squash, distinguished only by the shape of their neck: straight neck and crookneck. They tend to have thin, tender skins that make them easy to chop and saute or bake into a casserole.

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Popular Yellow Squash Recipes:

  • Yellow Squash Casserole
  • Yellow Squash and Corn Saute
  • Grilled Yellow Squash
  • More Yellow Squash Recipes

Zucchini Squash

Zucchini is summer’s favorite squash, and for good reason. This versatile veggie has a deep green color and straight shape. Zucchini tends to take on the flavor of the accompanying spices, making them perfect for just about anything: grilling, sauteing, steaming, baking, and more. It also makes a great low-carb substitute for fries or noodles. And of course, zucchini is great for baking. Whether it’s classic Zucchini Bread or even cookies, you can pretty much do it all with zucchini.

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Popular Zucchini Recipes:

  • Cheesy Sausage Zucchini Casserole
  • Lemon Herb Chicken and Zucchini Pasta and Ricotta
  • Chicken Zoodle Soup
  • More Zucchini Recipes

Pattypan Squash

This summertime squash takes the shape of a spaceship, and can come in a variety of colors including white, yellow, and green (or a mix). This unusual squash is not as readily available in grocery stores like yellow squash or zucchini, but it can often be found at local farmer’s markets. This is another versatile squash. It’s great steamed, sauteed, fried, Gotgrilled, baked, and stuffed.

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Popular Pattypan Squash Recipes:

  • Pattypan Squash Pancakes
  • Stuffed Pattypan Squash
  • Chorizo Stuffed Summer Squash

Chayote Squash

This little-known squash resembles a pear, but you probably don’t want to bite directly into it. Chayote squash originated in Mexico, and is now grown all over the world. This is a very low-calorie squash, with a taste similar to that of a cucumber. Like other summer squash, it’s extremely versatile and can be grilled, sauteed, baked, or used in soup. You can even eat it raw as a salad topping for added crunch.

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Popular Chayote Squash Recipes:

  • Chayote Soup
  • Chayote and Sausage Stew
  • Chicken and Chayote
  • More Chayote Recipes

Browse our entire collection of Squash Recipes.

Not to be mistaken for its green cousin zucchini, yellow squash is wider and has more seeds than zucchini. The two veggies, however, maintain the same texture and flavor profiles, so they can typically be used interchangeably.

Try it in our Old-School Squash Casserole or, if you’re looking for something sweet, our Yellow Squash Bundt Cake.

What Is the Difference Between Summer Squash and Winter Squash?

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If you’re looking to squash rumors about winter and summer varieties of your favorite vegetable*, look no further than this helpful guide. (*Squash is technically a fruit.) While summer squash and winter squash are obviously related, the primary differences lie in their maturity and growing times.

Time on the Vine

Summer squash is best consumed when its skin is soft and tender, while winter squash is best when its exterior is rigid and hard. Both depend entirely on their length of time on the vine, with the latter spending up to a whopping 120 days growing on the plant before being harvested (summer squash, by comparison, goes to the grocery store after only about 40-60 days on the vine).

Best Uses

Due to the difference in texture, it’s no surprise that summer squash and winter squash are appropriate in different dishes. Hardier winter squash is ideal for baking and stuffing (though zucchini can be stuffed and roasted too), while summer squash is better served sliced, chopped, and quickly sauteed or grilled—or even raw (not something you’d want to do with a sugar pumpkin).

They can both work in soups and stews, but more delicate summer squash will cook much more quickly. That said, even softer summer squash is good made in a slow cooker. Basically, you can cook you summer squash as long as you want or not at all, but your winter squash will always need more time in the oven, slow cooker, or soup pot to become tender, so plan accordingly.

Storing Winter Squash and Summer Squash

Winter squash can be stored for several months outside of a refrigerator, while chilled summer squash must be eaten within a week or two of purchase.

Summer Squash Varieties

Examples of summer squash include green and yellow zucchini, patty pan squash, crookneck squash, and cousa squash; all of these fall under the Cucurbita pepo species, but so do some hardier pumpkins. (While some types of winter squash are in other families, like Cucurbita maxima and Cucurbita moschata, almost all summer squash is classified as C. pepo.)

Winter Squash Varieties

Examples of winter squash include butternut squash, spaghetti squash, acorn squash, kabocha squash, and pumpkin. (For more fall and winter squash varieties, check out our guide to gourds, from red kuri to cheese pumpkins.)

Summer Squash Recipes

Since summer has officially arrived, we’ve rounded up some of our favorite summer squash recipes for you to enjoy in the coming months. When the cold returns again, we’ll be devoted to roasted delicata squash, fresh-baked pumpkin pie, and toasted pumpkin seeds, of course. But for now, all hail the mighty zucchini’s versatility in baking and cooking!

1. Summer Squash Pizza

Your weekly Papa John’s order is about to get a homemade upgrade with this quick and easy summer squash recipe. And you’ll save money on delivery too! (Plus, using a mix of dark green zucchini and bright yellow squash makes a far prettier pie.) Get our Summer Squash Pizza recipe.

2. Savory Summer Squash Quick Bread


Honestly, you could put anything in bread and we’d find an excuse to eat it. Bring on the carbs. Always. Get our Savory Summer Squash Quick Bread recipe.

3. Zucchini Blossom Tacos

Similarly, we will turn anything into a taco, including tender zucchini blossoms. Just add cheese. (And hot sauce.) Get our Zucchini Blossom Tacos recipe.

4. Sauteed Zucchini


Here’s a fast and easy way to make a perfect summer side dish. Get our Sauteed Zucchini recipe.

5. Grilled Summer Squash with Feta and Mint


Sometimes it’s the simple things in life that leave the biggest impressions. This can certainly be applied to grilled summer squash with hints of cheese and herbs…the perfect BBQ side! Get our Grilled Summer Squash with Feta and Mint recipe.

6. Linguine with Squash Noodles and Pine Nuts

The pasta kind of defeats the purpose of using a squash noodle (from a health perspective, at least), but the variety of textures and fresh ingredients makes this an Italian dinner to remember. Mangia! Get our Linguine with Squash Noodles and Pine Nuts recipe.

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7. Ratatouille


You shouldn’t need an animated rat or a trip to France to convince you that ratatouille is always a delicious way to eat your summer vegetables. Take our word for it, this colorful dish never misses the mark. Get our Ratatouille recipe.

8. Spiced Zucchini Muffins


Jazz up your boring breakfast with these zucchini-based zingers. They’re certainly a much healthier alternative to Cinnamon Toast Crunch, but they still have a little brown sugar and cinnamon spice. Get our Spiced Zucchini Muffins recipe.

9. Zucchini Layer Cake with Tangy Buttercream Frosting


Looking to sneak some green into your kids’ cuisine? Zucchini is the perfect ingredient for a summertime treat. And who can honestly resist buttercream frosting? Get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe.

Check out all the best of pumpkins on Chowhound, and new ways to serve up summer squash.

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Given its name, it’s no surprise that summer squash grows more favorably in warm weather — but this delicious summer vegetable, often used in side dishes, doesn’t often survive the fall. Frost and cold temperatures can easily destroy summer squash, so it’s important to pay attention to your local growing season.

In this article, we’ll discuss growing summer squash, different types of summer squash, how to select summer squash and health benefits of summer squash.

Squash & Squash Recipes Image Gallery

Summer squash needs warm weather and sunshine.
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About Summer Squash
Summer squashes are weak-stemmed, tender annuals. They have large, cucumber-like leaves, and separate male and female flowers appear on the same plant.
A summer squash usually grows as a bush, rather than as a vine. The fruits have thin, tender skin and are generally eaten in the immature stage before the skin hardens. Of the many kinds of summer squashes, the most popular are crookneck, straightneck, scallop, and zucchini.
Growing squash involves a good amount of sunshine and warmth because squashes are warm-season crops and are very sensitive to cold and frost. They like night temperatures of at least 60 degrees Fahrenheit.
Common Name: Summer Squash
Scientific Name: Cucurbita pepo
Hardiness: Very Tender (harvest before the first frost)

In the next section, we’ll discuss how to grow summer squash.

Want more information about summer squash? Try:

  • Vegetable Recipes: Quick guides to delicious meals using squash.
  • Vegetable Gardens: Grow a full harvest of great vegetables this year.
  • Gardening: We answer your questions about all things that come from the garden.

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