Summer Squash

Grow.

• Summer squash can be planted from seed or transplants. Seed germination occurs
  when soil temperatures exceed 60oF with an ideal range of 65‐75oF at planting. Varieties
  include chayote, patty pan, yellow crookneck, yellow straightneck and zucchini. Squash
  prefer well‐drained soils with sufficient organic matter. Plant seeds ½‐1 inch deep in
  mounds of soil approximately 48 inches apart or 12 inches apart in rows. If planning in
  mounds, thin to 2‐3 plants per mound by pinching off plants at soil level when first true
  leaves have formed. Consistently water squash through the season. 
  
  For more growing information, look for the MSU Extension MontGuide: Planting a Successful Home Vegetable Garden,  or contact your local MSU Extension office.

Harvest.

• Summer squash only require 40‐60 days to mature, making them ideal for
  Montana’s short growing season. Harvest fruit when they are immature with thin skins.
  Picking before maturity encourages continual flowering of plants and additional fruit
  production.

• Select small to medium size squash with tender, firm and glossy skin. Avoid squash with signs of
  decay, such as cuts, moldy spots, sunken areas or punctures. Avoid large squash which will have
  harder seeds and dry texture. Large summer squash are often tough and bitter, but can be used in
  recipes using shredded squash, such as zucchini bread. Squash between 4‐10 inches in size usually
  have good flavor and are not fibrous or woody.

• Store in the crisper drawer in the refrigerator for up to one week. Do not store in a bag.

• Summer squash has a low nutrient value because it is picked when it is immature. Since summer
  squash consists of 95% water, it has few calories (about 20 per medium squash). This makes it a
  great summer meal side dish. The vitamins and minerals is found in the skin, therefore, it is best to
  not peel the squash before cooking.

Broil.

• Set broiler to high, with rack about six inches from heat. Cut squash in slices and drizzle with olive oil and low‐sodium seasoning before
  placing on a baking sheet. Cook 3‐5 minutes or until tender.

Grate.

• Add raw, grated squash to green salads, muffins or cookies. Use a vegetable peeler to make ribbons in place of pasta noodles.

Grill.

• Pierce cubed squash with a skewer and place over a preheated (medium‐high heat) grill. Cook 5‐8 minutes or until tender. Pair squash with
  tomatoes, onions, mushrooms, peppers or fruit.

Microwave..

• Place sliced squash in a microwave‐safe dish with 2‐3 tablespoons water. Cover and microwave on high for 3‐4 minutes or until
  tender.

Preserve.

• For more information on preserving vegetables, view these MSU Extension MontGuides: Freezing Vegetables. Or contact your local MSU Extension office.

Raw.

• Rinse and dry squash to enjoy sliced in salads or dipped in hummus or yogurt. For raw salads, toss sliced or diced squash with vinaigrette,
  place in refrigerator, allow to sit for at least four hours and serve cold.

Sauté.

• Heat pan to high, add butter or oil to coat bottom of pan and add sliced squash. Sauté until lightly brown, about 3‐5 minutes, or until
  tender. Remove from heat and use as side dish or add to vegetable dishes, lasagna, pasta and other dishes.

Season.

• To enhance flavor, experiment with low‐sodium seasonings such as allspice, basil, cumin, curry powder, dill, oregano, rosemary, sage,
  tarragon or thyme.

Steam.

• Place sliced or whole squash into steam basket. Steam 6‐10 minutes for sliced squash or 12‐15 minutes for whole squash.