Summer Squash:

Study:  

Squash – it’s a fruit, not a vegetable!

Analysis:  

The squash belongs to the family Cucurbita, a rapidly growing plant that produces as many as 30 different edible varieties. Think zucchini, pattypan, zephyr, and yellow squash!

Back in the Day:  

Squash was a staple for the Native American diet dating as far back as 8,000 years. Winter squash served not only as a food source, but also as storage containers, baking dishes, and utensils after being hollowed out and eaten.

Geographical Roots:  

The species Cucurbita is native to the Americas, and were planted together with corn and beans using a method called The Three Sisters. This permaculture-friendly planting technique provides many benefits to both the plants and the soil, resulting in prolific crops. The approach is also extremely water efficient as opposed to irrigating three separate crops.

Why It’s a Gem:  

All parts of a summer squash are edible, including the leaves, tendrils, shoots, stems, flowers, seeds, and fruit. The summer varieties have softer skins than winter squash, which are tender and mouthwatering when roasted or grilled. Below you’ll find recipes that celebrate summer squash in style!

Here are some of our favorite recipes:

• Summer Squash & Corn Orzo from Love & Lemons, a Whole Food Recipe blog
• Grilled Summer Squash with Blue Cheese and Pecans Food & Wine
• Pesto Spaghetti with Summer Squash from Delish