Though it’s definitely not breaking news that summer squash is in season—the word “summer” is right there in the name—the breakdown of assorted squash, zucchini and pumpkin in the Cucurbita pepo family can get pretty confusing. The term “summer squash” actually comes from the short storage life of the vegetable as compared to “winter squash,” which can be stored for months at a time in a cool space.
Picked while still immature, the rind of the summer squash and zucchini is soft and thin, making it completely edible. Summer squash are bright in color, in shades of green and yellow, and make a colorful addition to casseroles, pastas and fritatas. Very mild in flavor, the vegetable also makes a hearty addition to any dish when cut in large slices, chunky pieces or even julienned. Aside from the varieties of spaghetti squash I have seen on Houston restaurant menus, I often see the summer squash as a supplemental ingredient to many dishes. Recently, however, I discovered a phenomenal dish featuring this star ingredient in a hip Midtown restaurant.
Fuente: http://www.houstoniamag.com/eat-and-drink/gastronaut/articles/star-ingredient-of-the-season-summer-squash-june-2015
