Summer Ingredient Essentials: Summer Squash

Another sign that summer has arrived is the abundance of summer squash at your neighborhood markets. With their creamy flesh and delicate flavor, they're a seasonal favorite, perfect for grilling, pickling, or munching on raw. These beauties are also bursting with antioxidants including Vitamin C and lutein, which helps protect eyes from macular degeneration. Boasting over 2 grams of fiber and 2 grams of protein per medium sized squash, it’s a winner in our book and a welcome ingredient in the Latin kitchen.

How do I pick the best summer squash?

Choose squash that are medium to small in size, less than 8 inches long. The larger the squash gets the more bitter it is, so for a sweeter taste go small. Summer squash colors can range from a deep green to a bright yellow. No matter the shade, the skin should be rich in color and free of any blemishes, cuts, nicks, or soft spots. The squash itself should feel firm, heavy for its size and look crisp with a bright stem. Steer clear from any stems that appear dry, cracked, or moldy. If the squash blossom is still attached, lucky you! Blossoms should look fresh with little wilting.

What can I make with summer squash?

Summer squash can be grilled, roasted, baked, steamed, or enjoyed raw. Grill some summer squash, sausage, and shrimp kabobs for a hearty BBQ snack; slice thinly and layer with ricotta and roasted vegetables for a noodle free lasagna; rough chop and sauté with onion and garlic for a savory side; or quarter, salt, and munch on raw for an afternoon pick-me-up. Zucchini boats stuffed with whipped cauliflower, smoked chorizo, and pepper jack cheese is a crowd pleaser while a puree of squash, sautéd leeks, parsley, and lime juice is a quick, refreshing, and low calorie dinner option. Since the skin, flesh, blossoms, and seeds are edible the possibilities are truly endless.

To prep simply rinse squash under warm water to remove any grit or dirt and pat dry. Cut off the stem, then slice, dice, and chop as needed.

Fresh, ripe summer squash picks should be refrigerated until ready to use. To store, simply place unwashed squash in an airtight bag or container and keep in the refrigerator crisper. The squash will remain fresh for up to a week.

Recipes to try include: Marinated Vegetable Pinchos, Summer Squash Stack, and Summer Squash Pasta with Chorizo.