This flavorful squash is available at its peak all year round. It is a mild and extremely versatile vegetable. Slice, chop, stuff, or grate it. Green squash adds a fresh garden flavor to breads, soups, and pastas, and it's great by itself as a simply sautéed side dish.
This beautiful squash adds sunny color and bright flavor to your menu. Toss it into a sautéed vegetable medley to add color and taste. The skin is as nutritious as it is attractive. Try yellow zucchini sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.
This squash adds flavor to your menu. Toss it into a sautéed vegetable medley to add taste. Try gray squash sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.
Butternut squash has a lush, sweet flavor that goes naturally with roasts and game. No harvest feast is complete without a steaming bowl of mashed butternut squash. We season it with a touch of nutmeg an old New England trick. Roast and puree this versatile squash as a base for a comforting winter soup.
(x2) Chayote, also known as mirliton squash, is an edible plant belonging to the gourd family, Cucurbitaceae. Chayote was one of the several foods introduced to the Old World during the Columbian Exchange.
Pumpkins are often used in cooking for soups, stews, and most known for pumpkin pie.
