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A squash is a type of fruit that is often thought of, and used as a vegetable in cooking. It comes in various shapes and sizes, and is a versatile ingredient used in a variety of dishes.

Squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. It is also rich in antioxidants.

Fresh and uncut squash can last for about 1 to 2 weeks at room temperature. If refrigerated, it can last longer.

Yes, you can freeze squash. It is recommended to blanch it briefly before freezing to preserve the quality.

There are many types of squash, some of the most common are butternut squash, acorn squash, spaghetti squash, and zucchini.

The insides and seeds of squash are edible. However, for some types of squash, the skin is tough and not usually eaten.

Squash can be used in baking, for stews and soups, as a pasta substitute, or roasted as a side dish.

Squash is generally safe to eat, however, in some rare cases, it might cause food allergy symptoms like hives, itching or swelling.

Different varieties of squash have different tastes. Generally, they are mildly sweet and nutty, and the taste gets richer when cooked.

Yes, you can, especially summer squash. However, it is more often cooked to bring out its full flavor.

Store whole squash in a cool, dry place for up to a month. Once cut, store it in the refrigerator in a sealed container.

Squash can be roasted, sautéed, grilled, and used in soups and stews. Depending on the recipe, it can be peeled and sliced, or cooked whole.

Most types of squash can serve as a substitute for others, although the taste and texture may vary slightly.

Summer squash is harvested while immature, so the skin is tender and edible. Winter squash is harvested late with a hard skin, and it keeps well for months.

Certain varieties like zucchini can occasionally turn bitter due to factors like temperature swings or irregular watering.

You can buy it at Weee! Asian Market, www.sayweee.com.