To Clean: The family of tender-skinned summer squash need only to be washed thoroughly in warm water, and the stem ends trimmed for cooking. Peeling is needed only if the squash is over-mature and tough. Summer squash may be prepared whole, cut in halves or slices, or cut in chunks and mashed, as indicated in the recipe directions.
To Boil: Place squash, either whole or cut into slices, in boiling salted water to cover. Cook 10 minutes or until tender. (Slices will cook in about 6 minutes.) Drain. Squash may be served whole or mashed.
Other Cooking Methods: Bake; fry: poêle; sauté; steam.
Serving Suggestions: Summer squash may be served with butter and seasonings to taste or with any of the following: Cheese Sauce, any herb butter or spread, or any white sauce.