Look for small- to medium-sized squash, no bigger than 6 inches long. Choose squash that is firm and feels heavy for its size. The skin should be even colored and slightly shiny. Avoid squash with nicks, bruises, or soft spots. Pick young and tender.
Bigger squash has brittle skin, and the seeds become large and the pulp is stringy. Smaller are tender, nutty, and silky when cooked.
Store unwashed in a plastic bag in the refrigerator for up to a week.
Excellent source of vitamin C.
