Summer Squash

 Heather Little-White, PhD, Contributor

When my friend Glenda Simms brings me squash and other vegetables from her network of women farmers in St Elizabeth, I know I will be able to have an excellent variation to my meals because of the versatility of squash. You may see squash and not know what it is - it is yellow and one common variation is summer squash, which is elongated with a crooked neck. It is also related to another summer squash, zucchini, which resembles the cucumber.

Squash belongs to the gourd or melon family with variations of summer and winter squash. Regardless of the variety, seeds and skin of all varieties can be eaten, like the pumpkin. Squash is native to Central America and has been consumed for over 10,000 years. Its production and consumption spread over the world by early explorers, including Christopher Columbus, who took it to Europe where production escalated. Large production of squash is now found in China, Japan, Egypt, Romania, Japan, Italy and Argentina.

Water-based

The 95 per cent water content in squash makes it ideal for low-calorie meals, with only 14 calories per three and a half ounces. It provides fair amounts of vitamins, potassium and carotenes. The anti-cancer effect of squash has been established, and equals the benefits from pumpkin, leeks and radishes.

To purchase squash of excellent quality, look for those that are heavy for their size and are shiny with unblemished rinds. Select average sizes with rinds that are not too hard. Summer squash is fragile and, on purchase, should be stored without washing in perforated plastic bags, and placed in the crisper in the refrigerator where it will last for about seven days. To freeze, blanch slices of squash for two minutes then freeze.

Preparation

For preparation, wash squash thoroughly under cold, running water and scrub gently. For basic cooking, summer squash is usually unpeeled and cooked whole, sliced or cubed. The versatility of squash lends itself to the preparation of:

Salads and sandwiches with the squash grated and sprinkled on top;

Steamed vegetables spiked with herbs, spices and lemon juice;

Crudités [raw vegetables served as appetisers] accompanied by a tasty dip;

Boats, by cutting lengthways, removing seeds and stuffing with breadcrumbs topped with grated cheese, or having them baked or filling with the national dish, ackee and saltfish;

Squash can be used like pumpkin to make muffins or bread, by carefully reducing the amount of liquid by about a third due to the amount of moisture in the squash.

Summer squash bread

Ingredients:

3 eggs, beaten

2 cups granulated sugar

1 cup vegetable oil

2tsp vanilla extract

3 cups all-purpose flour

3tsp baking powder

2tsp ground cinnamon

2tsp ground nutmeg

2 cups shredded summer squash

Method:

1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

2 In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.

3 Bake for 45 minutes in the preheated oven, until a knife inserted in the centre comes out clean.

Source: allrecipes.com