What separates winter from summer squash is the tougher skin and blander taste. The tough skin gives it the ability to store for months. The squash blossoms are edible too, stuffed, raw and baked, they're yummy. Squash seeds are a great source of digestive enzymes, omega-3 fatty acids, iron, zinc, phosphorus, vitamin A and for eliminating intestinal worms. Summer squash seeds are smaller and more tender, so they tend to be eaten with the rest of the squash.
Summer squash comes in lots of colours and shapes to delight the eyes.
Common varieties of summer squash include long or round zucchini, vegetable marrow, scallop or pattypan squash and yellow crookneck or gooseneck squash. These elegantly-shaped vegetables can be added raw to fresh salads or chopped and used with hummus dips, casseroles and soups. For a nutritious treat, steam summer zucchini until tender and drizzle with flax oil when cooked. Brushed with olive oil and a herb mix, they taste and smell great with a dash of lemon juice. Winter squash is great with a bit of Fontina, Gruyere, Romano or Parmesan cheese.