- Winter squash have hard skin and fleshy inside, should be heavy, free of spots.
- To cure winter squash after picking: hold at 70-80 degrees for 10-20 days, and then remove to a dry place at 45-50 degrees. Store up to 6 months.
- Summer squash should be young and tender.
- Refrigerate summer squash unrinsed in a plastic bag. Use within 2-3 days.
- Often cooked but some summer squash is eaten raw with dip or in salad.
- Cook by steaming, sautéing, grilling, microwave, or baking. Add to stir fry, soup, or casseroles. Bake in bread, cakes and pies.
- Cut winter squash in half and remove seeds. Place unpeeled pieces cut side down on a shallow baking sheet.
- Winter squash is done when it pierces easily with a fork; 30 minutes or more. Spoon out the soft flesh and blend.
Like it! Zucchini Carrot Bread
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- 1 egg, lightly beaten
- ½ cup canola oil
- 1 cup grated zucchini
- ½ cup grated carrots
- ½ cup chopped walnuts or pecans
- Stir together dry ingredients.
- In another bowl, beat egg; add oil, zucchini and carrots. Mix well.
- Add zucchini mixture and nuts to flour mixture. Stir until all flour is blended.
- Scrape into a well-greased 9-inch bread pan.
- Bake at 375 degrees F for 50 minutes.
- Remove from oven. Cool in the pan 5 minutes, and then turn out onto a plate.
Yield: One 9-inch loaf
Nutrition Facts per Serving: Calories 270; Fat 1g; Sodium 20mg; Carbohydrates 33g; Fiber 1g; Sugars 19g; Protein 3g
Source: University of Illinois Extension
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