Summer squash

Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Most summer squashes are varieties of Cucurbita pepo,^[4] though some are C. moschata. Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes.^[4] The term "summer squash" refers to the early harvest period and short storage life of these squashes, unlike that of winter squashes.^[5]

Summer squash

'Zephyr', a variety of straightnecked summer squash[1]
Nutritional value per 100 g (3.5 oz)
Energy	20 kcal (84 kJ)
Carbohydrates	4.1 g
Sugars	2.0 g
Dietary fiber	2 g
Fat	0 g
Protein	1 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. 10% 90 μg Vitamin C 20% 18.4 mg Minerals Quantity %DV† Calcium 2% 20 mg Iron 2% 0.37 mg Sodium 0% 0 mg
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3]

Summer squashes include the C. pepo varieties:

• Crookneck squash
• Gem squash
• Kamokamo
• Pattypan squash
• Straightneck squash
• Zucchini (courgette) and marrow, respectively immature and mature fruits of the same variety of C. pepo

Other summer squashes include the C. moschata varieties:

• Aehobak^[6]
• Tromboncino or zucchetta^[4]

History

In the journals of Lewis and Clark, on October 12, 1804, Clark recorded that the Arikara tribe raised "great quantities of Corn Beens Simmins, &c."^[7] Clark also used the spelling simlin in his journal entries. Simlin, variously spelled simblin, symnel, cymling, cimnel (Thomas Jefferson's spelling) and simnel were words for summer squash, particularly Cucurbita pepo ssp. pepo, common name pattypan squash. The word simnel was used because of the visual similarity between the squash and the simnel cake.^[8]