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Squash are fruits of the gourd family and date back in culinary history to 5500 BC. Generally, squash can be divided in to two types -- summer and winter squash. Summer squash have thin skins, edible seeds, and require very short cooking times. Zucchini, pattypan, and crookneck are examples of summer squash with a peak season early through late summer. Choose summer squash that are firm, free of wrinkles and blemishes. Sauté, steam, deep fry, or eat raw for best flavor. Winter squash have thick skins, tough seeds, and dense flesh that requires longer cooking times. Butternut, turban, acorn, and spaghetti are types of winter squash and are available fall through winter. Choose winter squash that are heavy for their size and bruise-free. Roast, steam, bake, or puree. For specific types of summer squash, see crookneck squash, pattypan squash, and zucchini. For specific winter squashes, see acorn squash, banana squash, butternut squash, pumpkin, and spaghetti squash
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