Squash – Yellow Button


Yellow button squash is a summer squash (species Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small flying saucer. Yellow button squash is also known as the pattypan squash, scallop squash, granny squash, custard marrow, or custard squash.
 
This squash is most tender when relatively immature; it is generally served when it is no more than two to 5 – 8 cm in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with different flavourings. Yellow button squash is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, coated and fried until golden brown. The Polish cuisine evene pickle it in sweet vinegar!
 
Yellow button squash can be served raw with other vegetables as part of a vegetable platter with dips, in salads, grilled, broiled, steamed, stir-fried, deep-fried, boiled, baked, or stuffed. Because of its mild flavor, it can be added to almost any main-dish recipe or pasta sauce for texture, flavour, and color.





Squash Nutrition information – raw

squash nutrition information

1/2 cup or 3 squash is a serve, and is a good source of fibre, vitamin C and niacin.
 
Nutritionally, squash are a good source of vitamin C and provide some protein and fibre as well as a range of vitamins and minerals. Their high water content (91%) makes them a very low kilojoule vegetable with only 112kJ per serve.
 
This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

Cooked, boiled, drained, without salt

squash nutrition information - cooked

Cooked or boiled squash is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.


























Yellow button squash are some of the most popular vegetables in the home garden. They resemble a flat disc or flying saucer shape. They can be eaten raw in salads, stir-fried, steamed, or cooked in various dishes. These plants are large, bushy plants. The fruit are harvested when they are immature and have soft skins and can be stored for 1 to 2 weeks.
 
Squash perform best in fertile, well-drained soils containing high levels of organic matter and are commonly planted in hills. They also require full sun. Organic matter levels can be increased by incorporating well-rotted manure or compost into the soil. Squash are very susceptible to frost and should be planted about two weeks after the last frost.
 
Weed regularly, especially during the early growth stage. Adding a layer of mulch or compost, will keep the weeds down, and feed the plant. Water regularly, especially during dry periods and the fruit growth stage.
 
As a member of the Cucurbita family, most squash are susceptible variety of bacteria and fungus diseases. Among the most common, are powdery mildew and bacterial wilt. Plant disease problems are most common in hot and humid weather. A strong plant, healthy plant and fungicide treatment will help avoid these problems. Treat with fungicides at the first sign of problems.
 
The fruit should be ready to harvest in 45 – 50 days after planting. The fruit should be harvested when they are about 5 – 8 cm in diameter.