Get to Know Your Squash

Summer squash or winter squash – what side are you on?

Personally, I love it all, as evidenced by my refrigerator’s vegetable bin.  It is completely full of summer squash right now and I’m constantly checking my winter squash on the vine for readiness.  I think we are going to be having acorn squash this week!

Are you familiar with all the different types of squash that exist?

Squash can be divided into two main categories: winter and summer.

  • Winter Squash – Despite its name, it is grown in the summer.  It ripens fully on the vine, at which time the rind becomes hard.  It can be stored for use in the winter.
  • Summer Squash – Also grown in the summer, this squash is harvested when the rinds are tender and do not store well.  It must be eaten shortly after harvest, which is during the summer, thus the name.
Here is a list of different types of winter squash that we are growing right now:




Hybrid Acorn

Flying Saucer, Patty Pan

Scalloped, Patty Pan

Yellow, Crook-Neck


And now that you are familiar with the squashes, what do you do with them?  Currently, we have an abundance of summer squash.  I’m trying all kinds of new recipes and loving them all.  I wanted to share one that I am particularly fond of with you today.

Zucchini Stuffed with Tomatoes and Mozzarella

2 zucchinis
Salt and Pepper, to taste
20-ish Cherry Tomatoes
1 tsp chopped, fresh oregano
1/4 tsp white vinegar
1/3 cup shredded mozzarella
1.  Preheat oven to 400
2.  Cut zucchini in half and scoop out inside.  Sprinkle with salt and pepper.
3.  Chop cherry tomatoes and mix with oregano and vinegar.
4.  Spread tomato mixture evenly among the four zucchini halves.
5.  Cook for 15 minutes.
6.  Remove and sprinkle with cheese.

7.  Put zucchini back in the oven with the broiler on high.  Watch closely until cheese is melted and begins to brown – about 3 minutes.