Squash is one of those vegetables that is not used enough in summer cuisine. Here's how to buy, store, and prepare summer squash.

Buying: The potential health benefits of summer squash are numerous. They are rich sources of magnesium, vitamin C, beta-carotene, vitamin A, fiber, potassium, vitamin B6, niacin, folate, copper, and riboflavin. In the market, you'll find a variety of summer squash, including zucchini, sunburst, crookneck, pattypan, and yellow squash. When purchasing, select squash that are firm and heavy for their size, with bright and glossy skin. Avoid those with nicks, bruises, or soft spots.
Storing: You can store squash tightly wrapped or in plastic bags in the refrigerator for up to one week. Those with thicker skin can be kept up to two weeks.

Eating: The thin, edible skin of summer squash allow them to cook more quickly than winter squash. They can be prepared by steaming, baking, or sautéing. You can cut them in half, remove the seeds, and bake with a little olive oil and seasonings, or you can dice and add to soups, salads, and stews. Squash will add texture and flavor to any meal. 

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