Squash, summer

The name summer squash distinguishes the more delicate varieties of the Cucurbita family from their heartier and longer-lasting relatives, the winter squash. The entire vegetable, including the seeds and skin, is edible and the soft flesh has a very delicate flavor. In addition, some varieties, like the zucchini, produce edible flowers, which can be stuffed and fried and wholly enjoyed. When buying summer squash, look for ones that are heavy for their size and have soft, unblemished rinds. Small cuts can lead to quick decay. Also, purchase squash of small or medium size. Larger ones tend to be more fibrous and have larger seeds. Enjoy summer squashes sliced in salads, sauteed over pasta, or cooked into bread.

In Season

June, July, August, September, October

Available From

Recipes with Squash, summer

Smoked King Salmon, Corn Purée, Summer Squash & Salsa Verde

Paul Burzlaff, 31st Union

Farmers Market Paella Verde

Ryan Pollnow, Aatxe Kitchen

Summer Squash Tartine

Frances Wilson, Culinary Instructor

Creole Remoulade with Shrimp and Summer Squash

Justin Simoneaux, Boxing Room


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