Button squash are small and perfectly formed vegetables, with glossy bright green or bright yellow skin. Also known as patty pan squash or scallopini, they have slightly flattened tops with scalloped edges. In flavour they are similar to their close relative, the zucchini, although button squash are a little sweeter. Both the thin skin and white flesh are eaten. Both gold and green button squash are available all year round, and are great stir fried, used in warm salads or cooked in vegetable dishes.

To Buy

Look for brightly coloured, firm button squash. They shouldn’t have any soft or discoloured patches

To Store

Store button squash in a plastic bag in the crisper section of your fridge for 2 to 3 days

To Prepare

Wash button squash in cold water then slice off the green parts on the tops and bases. Slice or dice as required.
Quick ideas with BUTTON SQUASH

1. For a fresh side dish, halve button squash then cook in boiling water with trimmed green beans until both vegetables are just tender. Drain and set aside. Saute cherry tomatoes in a little olive oil and crushed garlic until tomatoes are softening, then add squash and beans and toss to coat. Serve with chargrilled chicken.
2. For a fresh salad, steam button squash until just tender then toss together with roasted capsicum and baby spinach leaves. Whisk together a little olive oil, balsamic vinegar and crushed garlic and drizzle over salad. Serve with barbequed meats.

PLEASE NOTE

This information may vary due to seasonal influences and varietal differences. This fact sheet is not a substitute for specific dietary advice.