How To Cook Squash

Learn how to cook squash and you'll find yourself serving this versatile vegetable often. Squash is low in calories and high in flavor. It's easy to grow, inexpensive to purchase and available year-round. Both summer and winter squash are high in vitamin A, folate and fiber. Select ripe squash with firm, unbruised skins. Refrigerate summer squash and use within a week of purchase. Winter squash keeps much longer, several weeks if stored in a cool environment.

1. Boiled squash. Wash the squash. Peel winter squash but leave the peel on summer squash. Cut into one-inch cubes and put in a pot. Cover with water and add a half teaspoon of salt. Bring to a boil and boil until tender. Drain and season with butter, salt and pepper.
2. Fried squash. Peel and slice squash into slices about 1/4 inch thick. Dredge in flour, salt and pepper. Heat 1/2 inch of vegetable oil in a pan and fry the squash slices until golden brown on each side. Drain on paper towel and season with salt and pepper.
3. Grilled squash. Wash squash and slice long-ways into 1/2 inch slices. Brush each side of the squash with vegetable oil. Grill over medium-high heat, five minutes on each side.
4. Baked squash. Wash squash. Cut in half and scrape out seeds. Put 1/2 inch of water in a glass baking dish and place the squash halves cut-side down in the water. Bake at 350 degrees until tender when stuck with a fork. Remove from the oven, drain off the water. Season the squash with butter, salt and pepper. Add brown sugar to butternut squash for a sweet treat.

Another tip: squash mixes well with other vegetables. Add carrots, peppers and onions to your squash for a vegetable medley. 

Resources:

University of Illinois