The fruit of various members of the gourd family native to the Western Hemisphere. There is evidence of squash being eaten in Mexico as far back as 5500 B.C., and in South America over 2,000 years ago. Squash varies widely in size, shape and color. Generally, they're divided into two categories-summer squash and winter squash.
Summer squash have thin, edible skins and soft seeds.
The tender flesh has a high water content, a mild flavor and doesn't require long cooking. Summer squash is best from early through late summer, although some varieties are available year-round in certain regions. Select the smaller specimens with bright-colored skin free of spots and bruises. Summer squash is very perishable and should be refrigerated in a plastic bag for no more than 5 days. Summer squash are high in vitamins A and C as well as niacin.