Interesting Facts About Yellow Squash


"Squash" comes from the Narragansett Native American word askutasquash, which means "eaten raw or uncooked."

Yellow squash belongs to the curcubit family that includes pumpkins, melons and zucchinis.

Among substances present in summer squash are these two phytochemicals, coumarins and flavonoids.

The skin and rind of summer squash are rich in the nutrient beta-carotene, but the fleshy portion of this vegetable is not. To gain the full nutritional benefits of this vegetable, the skins or rinds must be eaten.

Though considered a vegetable in cooking, botanically speaking, squash is a fruit (being the receptacle for the plant's seeds), and not a vegetable.

Summer squash differs from the winter type by being more tender and having a thinner rind.

Because it has a high water content, it’s best not to salt squash until after cooking or too much water will cook out.

Keep all summer squashes unwrapped in the fridge, and use them within 3 days of purchase or delivery.

Presidents Washington and Jefferson grew squash in their gardens.