Summer Squash




Fall, Summer

Region of Origin:

North Africa, West Asia


A mix of green, yellow, and striped colors with flat or long cylinder shapes depending on the variety.

How to Prep

Wash thoroughly. Both the outer skin and seeds inside can be eaten.

SAUTÉ: Cut the top stem off and discard. Cut squash lengthwise in half and then into semicircles. Add to a pan with butter or oil, salt, and pepper, and cook for 10-15 minutes.

ROAST: Preheat the oven to 400°F. Cut the squash into desired shapes, drizzle with olive oil, and roast for 15-20 minutes.