Squash is a vegetable that can be eaten raw or cooked. In fact, the name squash originates from the Native American word askutasquash, which means “eaten raw or uncooked.” Every part of a squash can be eaten, from the meat to the leaves and even the seeds.

Squash, also known as a gourd, can be found growing on a vine or in a bush. It can be classified as either summer or winter squash. Both have a wide range of colors. Some are green, tan, green and white, orange, yellow and bluish-gray.

Summer and winter squash are excellent sources of nutrition. Both varieties have small amounts of vitamins E and B6, thiamin, niacin, folate, calcium and magnesium. Most squash are excellent sources of vitamins A and C and of minerals potassium and manganese.

Despite their names, both varieties of squash are available year round. The peak seasons for the two varieties match their names: April, May and June for summer squash and November and December for winter squash. No matter which variety of squash you choose to buy, always remember to wash it thoroughly under running water.

Summer squash is quick-growing and is generally eaten before the skin and seeds harden. You are eating the vegetable before it has had a chance to mature. It is often small (though some zucchini grow to a foot or more long and several inches thick) and has a soft shell. You can eat all of its parts, the rind, seeds and meat.

The most commonly eaten types of summer squash are zucchini and yellow squash. Others that may not be as familiar to some people are calabash, Italian marrow, pepinella and xuxu.