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.