Clean Eating Roasted Summer Squash Recipe (2024)

FAQs

What is the most flavorful summer squash? ›

Tatuma. This Mexican heirloom squash (also called calabacita) is firmer than other types of summer squash, but it's sweeter and more flavorful. They're usually shaped like paler green zucchini, although sometimes they're spherical. Use them in any of your favorite zucchini recipes to give the dish a flavor boost.

First, nutritional values do not vary much between the different varieties of summer squashes (the broader category in which zucchini and yellow squash live, along with many other types!), according to the University of Illinois Extension.

Nutrition and Health Benefits of Summer Squash

Summer squash is a good source of vitamin B6, which helps maintain skin health and red blood cells. Summer squash is a great source of vitamin C, which helps heal cuts and wounds. The rinds are rich in beta-carotene, which helps eye health.

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.

Boiled summer squash is a quick and flavorful addition to soups, stir-fries, and pasta entrées. In just a few minutes, the squash is tender and ready to blend into a soup, toss into a wok, or fold into a bowl of pasta.

The difference in color is the only discernable difference. Green and yellow zucchini, crookneck and papaya pear (yellow) squash, Mediterranean pale green squash and marrows, and pale green, white or yellow pattypan squash are all summer squash, so-called because they're only harvested in a brief Summer season.

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.

One cup of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice to lose excess weight and body fat. It contains both insoluble and soluble fiber. Soluble fiber has been associated with fat loss and decreased appetite.

Summer squash is known for its prolific production in a short time span, but its drawback is a short shelf life after harvest. Winter squash is the other and is known for its holding capacity in storage through the fall and winter.

Is it OK to eat a lot of squash? ›

There are no known health risks associated with eating too much zucchini or other types of squash or vegetables. However, it is important to eat a variety of foods to get the nutrients you need. Eating too much of one type of food can lead to nutrient deficiencies.

Squash can be a good choice for many peritoneal and home hemodialysis patients when you may need to eat more potassium rich foods. Eating squash will not have an effect on forming kidney stones. The National Kidney Foundation wishes to thank its Council on Renal Nutrition (CRN) for the development of this fact sheet.

Summer squash are a little different. The seeds and skin are soft and fully edible. They are sometimes referred to as “soft shell squash” and as such, can be cooked or eaten raw. The entire squash is edible, versus the winter squash's hard seeds and shell that needs to be removed.

Both yellow squash and zucchini are filled with small translucent seeds that can have a bitter taste and slimy texture. To avoid slippery squash, choose small to medium specimens that weigh 8 to 10 ounces (they contain fewer seeds), halve the squash lengthwise, and use a spoon or melon baller to scoop out the seeds.

Yellow Crookneck Squash

The skin on crookneck squash is a bit harder than some other yellow squash, but is still quite edible. This variety has a slightly sweet and nutty flavor and is perfect for any yellow squash recipe.

Butternut squash

A great all-rounder producing dozens of small fruits with firm, tasty orange flesh that's at its best drizzled with olive oil and then slow-roasted. Sample it in our butternut squash & cherry tomato crumble — an ideal choice for a cosy autumn supper.

Honeynut. Honeynut looks like a butternut, but has an even sweeter taste. One of the best tasting winter squash for seasonal soups, this honeyed variety is also delightful when roasted and mashed.

The mustard color flesh of the kabocha squash is very sweet and rich tast-ing. Its texture is floury dry, like a balance between a sweet potato and a pumpkin. It has the highest sugar content of any squash, and is excellent baked as a side dish or stuffed.