Squash - The Chef's Cooking School
acorn squash

Acorn Squash: Green with hint of orange, looks like an acorn with ribs

Flavor profile: Sweet, nutty

What to look for: 1 - 3 lbs., 5 - 8 in. long, smooth surface, no blemishes or soft spots

Uses: soup, roast, bake, broil, mash, steam, desserts

Storage: ideally 50 - 55 degrees, not in refrigerator. Will lose moisture content if to

warm

Preparation: Peel, Cut in half, deseed, cut as needed.


Butternut squash: Dark cream, orange flesh

Flavor profile: Sweet and nutty

What to look for: Smooth skin, firm

Uses: Soup, roast, bake, broil, mash, steam, desserts

Storage: Ideally 50 - 55 degrees, not in refrigerator. Will lose

                  moisture content if to warm

Preparation: Peel, deseed, cut as needed

butternut squash
cucumber

Cucumber: Long narrow, green, white seeded interior

Flavor profile: Fresh, mild,

What to look for: Firm, no soft spots,

Uses: Salads, sauteed, pickles,

Storage: Refrigerated

Preparation: Skin is edible but tough, peel slice dice as needed. Seeds are edible

Summer Squash: Yellow exterior, white flesh

Flavor profile: Mild, sweet

What to look for: 6 - 12 inches in length, free of blemishes, firm,

                bright colors

Uses: Sauteed, fried, salad, roast, grilled,

Storage: Under refrigeration, wrapped in tissue paper

                to prevent bruising

Preparation: Cut ends off, slice, dice as needed

summer squash
zucchini

Zucchini: Long, green outside, white flesh

Flavor profile: Delicate, moist

What to look for: 6 - 12 inches in length, free

             of blemishes, firm, bright colors

Uses: Bread, fried, roasted, grilled, salad

Storage: Under refrigeration, wrapped in tissue paper

               to prevent bruising

Preparation: Cut the ends off, slice, dice as needed

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