Squash
1979
Abstract: Members of the squash family make versatile additions to school lunch menus. By choosing winter or summer varieties, school food service employees can take advantage of squash's year-round availability. Squash may be purchased in quantity, packed in baskets, crates, cartons or cans; frozen squash is also available. Summer squash has only 5 calories per ounce and is rich in vitamins A, C and B complex, calcium, iron, and fiber. Its delicate flavor blends well. Proper storage and handling techniques which retard spoilage and prevent nutrient loss are demonstrated. Such cooking methods as steaming under pressure, simmering, baking, and stirfrying are illustrated. Sample squash dishes, including "zucchini sprout salad," "baked acorn squash rings stuffed with meat," and "butternut-apple-bacon bake" represent economical choices for school lunch dishes. (nzm).
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