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Harvest of the Month: Yellow Squash

Did you know yellow squash is in the pumpkin family and are 95 percent water? 

Yellow summer squash is a great low-calorie food due to their high water content. They are also good sources of vitamin C, vitamin A, manganese, fiber, and potassium, among other nutrients. Most of their nutrients are found in the peel of the vegetable.

There are many ways to cook squash! You can throw it on the grill, sauté it, roast it, or even eat it raw. My favorite way to eat squash is grilled with a sprinkle of Italian seasoning! 

When preparing your squash, do not peel it! Simply wash it, cut off both ends, and cut it however you’d like. Squash will keep for 5 to 7 days when stored in the fridge. It also freezes well! 

Here are a few yellow squash recipes to try this summer: 

• Foil Packet Veggies 
• Ratatouille
• Squash Tomato Bake 
• Stuffed Summer Squash 
• Squash Casserole 
• Summer Italian Veggies 
• Yellow Squash Ribbons 

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