Summer Squash

No. Summer squash is not a common choking hazard, although large cubes or chunks of raw squash could pose a risk, as they can be slippery and somewhat hard to chew. That said, in theory an individual can choke on any food. To minimize the risk, offer cooked summer squash and cut into age-appropriate sizes. Worried about the skin? Contrary to popular belief, the skins of vegetables and fruits are not common choking hazards, though most babies will spit them out until they get skilled at grinding with their molars. The skin may cause some harmless gagging if it sticks to the baby’s tongue. As always, be sure to create a safe eating environment and stay near baby during mealtimes. For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. While information on summer squash allergies is limited, a few cases of allergies to zucchini, a close relative of summer squash, have been reported. Those with allergies to zucchini may experience a similar reaction when eating summer squash. Individuals with allergies to ragweed pollen and/or grasses may experience symptoms of Oral Allergy Syndrome (also called pollen-food allergy syndrome) after consuming raw or lightly cooked summer squash or zucchini. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Peeling and cooking the squash can reduce the risk of reaction.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Summer squash contains a wide variety of nutrients, including carotenoids called lutein and zeaxanthin, which support healthy vision. Additionally, it is a good source of vitamin C, which helps us absorb iron from plant-based foods, and beta-carotene, which converts to vitamin A, an antioxidant that supports vision and immunity. Lastly, summer squash contains a dash of fiber, B vitamins, and choline. Squash skin contains more nutrients than the inner flesh, so wash—but don’t peel—summer squash before serving.

★Tip: Store summer squash loosely wrapped in the refrigerator to extend the shelf life. Unlike thick-skinned winter squash, summer squash does not keep for longer periods once they are harvested. Be sure to handle summer squash gently, as any nicks or scrapes on its skin speed up decay.

Yes. There is plenty of water in summer squash, as well as small amounts of fiber, which aids baby’s digestive regularity. Babies under 12 months typically consume ample fluids from breast milk or formula, but as babies start eating more solids, plant foods high in water content – like summer squash – can help continue to hydrate baby’s body and promote regular pooping.

Summer squash are gourds harvested early while the skin is thin, the seeds are soft, and the flesh is tender. They come in different colors—yellow, green, white, striped, and more—and in different shapes, some round and compact, others curved or oblong. The sprawling squash family has roots in Central America, where humans have grown them for food, medicine, and ceremonial purposes for at least 10,000 years. Over time, cultivation has resulted in the summer squash that are widely available today, like the ubiquitous crookneck and straightneck summer squashes, as well as the calabacita, chayote, and zucchini.

Cooking summer squash in healthy fats increases the body’s ability to absorb some of its nutrients. To this end, try summer squash simply cooked in olive oil and seasoned with citrus and herbs. For a heartier meal, mix summer squash with ground meat, onions, and potatoes to make picadillo, or go vegetarian with calabacitas, a medley of corn, peppers, and tomatoes that tastes delicious on its own or stuffed into tortillas. Summer squash also works well in curries, soups, and stews. But if you want to keep it simple, you can’t go wrong with baked summer squash spears—a quick and easy side for any meal.