Growers
Seasons/Availability
Grown locally in California, Baby Yellow Sunburst Squash is available year round.
Current Facts
Squash ranks second only to tomatoes as a favorite summer vegetable. Having no match, no other vegetable exhibits the same culinary versatility and diversity as squash. A member of the cucurbitaceae family, this large group includes gourds and pumpkins as well. Growing from bite-size to large enough to feed a fleet of men, reports have been documented an eight-hundred pound pumpkin recently grew in an apparently very large vegetable patch!
Description/Taste
Looking as delightful as its name, baby yellow sunburst squash is bright sunny yellow, small, round and has attractive scalloped edges. A dark green sunburst pattern appears on both of its blossom and stem ends. This colorful summer variety resembles baby yellow scallopini squash. Especially tasty when harvested young, the flavor is mild and buttery.
Nutritional Value
All squashes provide vitamin A and vitamin C, some of the B vitamins, calcium, riboflavin, iron, potassium, niacin, and are a good source of fiber. Only about 25 calories are in eight ounces of cooked summer squash. Deep-colored squashes have the most beta carotene. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
This squash delicacy makes an ideal substitute for eggplant or carrots in recipes. Enhance flavor with fresh herbs, such as dill, basil, marjoram, mint, tarragon or parsley. Season with spices, such as cumin, curry powder or black pepper. Gently sauté with tomatoes, red, green and yellow bell pepper strips, onions, shallots or garlic for a delicious side dish. Add to vegetable soups, fish chowders or stews for flavor and texture. The unique size of this special summer squash makes it an attractive addition to a variety of savory dishes. To store, refrigerate unwashed squash in a plastic bag. For optimum flavor and texture, use within three to four days as this squash is delicately flavored and perishable.
Ethnic/Cultural Info
A favorite vegetable in America for centuries, the promotion of healthier eating has moved this nutritious vegetable to a higher rating and is now a frequently served year-round food. Today, both summer and winter varieties are popular in American cuisine.
Geography/History
Cucurbita pepo is rather a mind boggling family according to botanists and food historians as its extensive family includes pumpkins, squashes and ornamental gourds. Producing male and female flowers, bees are vital for pollination purposes. Because bees carry pollen from all types of squash, all types of squash crosses can be produced. Producing all season long, summer squashes usually grow quite fast, generally reaching maturity within two months after planting, either from seed or transplants. Requiring bees for producing, squash plants have both male and female flowers. Usually making their appearance first, there are more male flowers than female flowers. Female blossoms have a swelling or a bulge, which is actually a tiny squash, where they attach to the stem while male blossoms are slender. Needing only a few good males, female blossoms are responsible for producing the actual squash. Prolific and vigorous, this bush-type summer squash plant produces an abundance of vibrant-colored fruit that beautifully contrasts with its rich dark green foliage.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Featured Recipes
Recipes that include Baby Yellow Sunburst Squash. One
is easiest, three is harder.
