Mediterranean Sauteed Yellow Squash Recipe (2024)

FAQs

How do you give squash more flavor? ›

Brown Nicely When cooking summer squash, don't be afraid of a little browning. A nicely browned surface adds great flavor. 5. Partner Strategically Finally, balance squash's milder taste with stronger flavors like chilies, curry, ginger, garlic, lemon, goat cheese and so on.

Is yellow squash as nutritious as zucchini? The two are very similar in terms of their nutrition content and health perks. For example, both are about 95% water, making them low in both calories and carbs, and are decent sources of vitamins A and C, potassium, and fiber.

Yellow squash does not need to be peeled, because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or a potato.

We recommend planting zucchini and summer squash from late May to early July, depending on the season's temperatures and rainfall. It's a warm season crop, so it needs warm air, warm soil, and no chance of frost.

In temperate climates, sow seeds during the warmer months. In tropical zones, while squash can be grown all year round, it's best to sow during the cooler months. Sowing during the dry season will help reduce fungal problems in hot, humid weather.

Yellow squash can be eaten cooked or raw -- either way provides you with lots of nutrition. (Although you'll lose some of the water content when you cook the squash.) It's low-calorie, low-sugar, and its fiber and water content can help you stay fuller, longer.

While the high beta-carotene content in squash can provide many benefits, studies also suggest that consuming too much of this compound can increase the risk of lung cancer. In addition, some types of prepared squash include high amounts of added sugar.

Kidney-friendly squashes include yellow crookneck, scallop, and spaghetti. Some that should be enjoyed on occasion in half serving sizes (due to their potassium content) include pumpkin, butternut, acorn, hubbard and zucchini.

Vegetables with high water content tend to become mushy and bland if they aren't rid of excess moisture before cooking. To do that, you need two things: salt and time. Salting these watery vegetables draws out extra water and flavor molecules.

All varieties of squash should be firm to touch. External defects should not extend into or blemish the flesh. Store squash ideally between 41 to 50 °F with a relative humidity of 95%. Under these conditions, squash is acceptable for up to 2 weeks.

Why is my yellow crookneck squash bumpy? ›

What's the problem? Your summer squash is overmature! Pick off those that have turned dark yellow and bumpy, or the plant will stop producing additional fruits. Crook neck squash should be picked when it's still lemon-yellow and the flesh is tender.

Mature squash were often baked whole in the coals of a fire, or sliced and boiled. Strips of squash were laid in the sun to dry and then stored for use in winter.

Scoop the seeds out, place it cut side down on a pan with sides that has been oiled and cook until tender - a knife inserts through the skin and easily into the flesh. It doesn't matter as far as the cooking goes. The squash doesn't know the difference. Up and down is the only way to do it correctly.

To check your squash for ripeness, press your thumbnail against the rind. If your thumbnail easily pokes through then the squash is not fully ripe yet. If your thumbnail cannot break through the rind and leaves only a dent at the most, then it is ready to harvest and to eat or put into storage.

Improve Pollination

Squash plants produce both male and female flowers, so in theory one plant is enough to ensure pollination. But from experience I can tell you that pollination and fruit set is so much better if you have more than one squash plant growing in the same area.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

To do so, you'll need to transfer pollen from the male flowers to the female flowers. How to Hand-Pollinate: First, identify the male and female flowers. Recall that female flowers have a small bulbous growth at their base, which will eventually develop into the squash fruit.