The squash family is divided into summer and winter squash. Summer squash, including zucchini and pattypan, has soft skin and tender flesh. They can be eaten raw or cooked and are best enjoyed in summer. Winter squash, like butternut and acorn, has a tough rind and firm flesh. These varieties require cooking to soften their texture. Summer squash has a shorter shelf life and is often refrigerated, while winter squash can be stored longer due to their robust skin. Cooking methods differ between the two types, affecting their preparation and flavor absorption.
Summer squash varieties like zucchini and pattypan have soft, delicate skins and flesh, allowing them to be eaten raw or cooked, and they absorb flavors well when marinated.
Winter squash such as butternut and acorn have tough skins and firmer flesh, requiring cooking methods like roasting or steaming to soften before consumption.
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