Squash originated in Mexico and Central America where they were eaten 7500 years ago. Native Americans shared many varieties of squash with the European settlers, who took the seeds back to their countries. Squash and pumpkins are grown all over the world, and are wildly popular in many Eastern European countries. Summer squash are generally divided into four groups crookneck, zucchini (green and yellow), straight neck, and scallop (patty pan). They have thin edible skins and soft seeds and are high in vitamins A and C and niacin. The tender flesh has a high water content, sweet and mild flavor and requires little cooking. For best flavor, choose small squash (4 to 6 ounces each) with blemish-free skin.