Recipes
| All | Fruit | Vegetable | Whole Grain |
| Acorn Squash | Artichokes | Asparagus | Beans | Beets Broccoli | Brussels Sprouts | Butternut Squash | Cabbage | Carrot Cauliflower | Celery | Corn | Cucumbers | Eggplant | Green Beans | Leeks Lettuce | Mushrooms | Onions | Peas | Peppers | Potatoes | Radishes Spinach | Spring Peas | Sweet Potatoes | Tomatoes | Zucchini |
- The skin and rind are rich in the nutrient beta-carotene
- To gain the full nutritional benefits of this vegetable, the skins or rinds must be eaten
- Should be firm and glossy with healthy looking skin
- Avoid soft or limp zucchini
- Place in plastic bags and store in the refrigerator
- Taste best when eaten immediately after picked
- Available year round, unlike other varieties of squash
- Different varieties of squash can be used interchangeable in most recipes
Advertisement