Hard shell squash is an excellent source of vitamin A and Iron. In fact, a half cup of baked butternut squash provides about 128 percent of the daily recommended allowance of vitamin A. Soft-skinned "summer" type squash, both green and yellow, have a valuable amount of vitamin C and can also provide useful amounts of other vitamins and minerals.

When buying squash, look for Florida yellow squash that has a smooth yellow peel. It needs to have a bright to dark yellow color and flesh that is firm with no soft spots. Store in the refrigerator but not in the coldest part, and make sure to wash before use. Florida squash is picked when ripe so it is best used within three days of purchase.

Yellow Squash Casserole

3 cups of Florida squash, cooked and drained
1 medium Florida onion, chopped
1⁄2 cup mayonnaise
1 egg, beaten
1⁄2 package ranch salad dressing mix
1 teaspoon of salt
1 cup sharp cheddar cheese, grated
1 cup cheese crackers, crushed

Broil squash and onion together, then drain. Add remaining ingredients and mix. Place in a baking dish sprayed with non-stick spray. Bake at 350 degrees for 25 minutes. Top with crackers and bake an additional 5 minutes.

Yellow Squash and Shrimp Provencal

11⁄2 Tablespoons of olive oil
1 Florida yellow squash, finely diced
1 Tablespoon Florida garlic, minced
1 Florida tomato, seeded, peeled and finely diced
10 Florida shrimp, de-veined
3 Tablespoons of Florida white wine
1 Tablespoons of fresh Florida parsley, chopped
1⁄4 cup mozzarella cheese, shredded
Salt and pepper

Heat medium sauté pan on medium heat. Add olive oil, squash, garlic and tomatoes. Sauté 2-3 minutes. Add shrimp and white wine. Simmer for 2 minutes. Remove from heat and add cheese and parsley, then salt and pepper to taste. Serve.

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