Squash is native to America. The early settlers found native Indians growing the vegetable and using the yellow flowers of the vine for herbs. Although squash is generally cooked, the term “askuta squash” meaning eaten raw, was commonly used to refer to this vegetable in early Colonial days.

Squash comes in many colors, sizes, shapes and textures. Basically, they are divided into two groups: soft-shell or “summer squash” and hard-shell or “winter squash.”

Types of Squash:

•Yellow Crook neck squash has a curved neck, is light yellow in color and has a smooth skin. The color becomes deeper as it matures.

•Yellow Straight neck squash is one of the best known summer squash. It is slender, somewhat bulb-shaped and has a straight or slightly curved neck. The skin is pale yellow and smooth.

•Scallop (Patty-pan) squash is disc-shaped with scalloped edges. The flesh is green tinged with white. This squash is best when three to four inches in diameter.

•Zucchini squash is dark green skin and greenish-white flesh. It is long, straight and slender. This squash is best when eight to 10 inches long.

Nutritionally, squash is a dieter’s delight, a good source of vitamins and minerals and low in calories. A half-cup of cooked diced squash is only 15 calories. Yellow and green squash are better sources of vitamin A than white squash.

Summer squash is harvested when immature and tender and is completely edible. There is no waste; you can eat skin, flesh and seeds. Soft-shell squash should be fresh in appearance, firm and fairly heavy for its size. It should have small immature seeds and a glossy, tender skin free from blemishes.

To freeze, use tender young squash with small seeds. Wash thoroughly in cold water, trim off blossom and stem ends. Cut in thin slices about ¼ to ½ inches thick. Blanch in boiling water to stop the action of enzymes. Drain and package in airtight, moisture-vapor-proof freezing bags or containers. With this easy method of freezing, summer squash can be enjoyed year round.