This large family of vegetables has both summer and winter varieties. Summer squashes such as zucchinis, marrows and the small patty pan squashes generally have thin green or yellow skins and moist, subtly flavored white flesh. They need only light steaming, grilling or stir-frying and a sprinkling of salt, pepper and fresh herbs.
Winter varieties, which include both small and large pumpkins, have dense yellow or orange flesh within their hard skins. They respond well to vigorous flavors. Add to a casserole, or use in well-spiced thick winter soups.
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Cooking Recipes **
