Are you here to see if you can get some answers about what is yellow squash? You’re in the right place!
At first glance, you might think that it’s yellow zucchini, but it’s actually a different vegetable variety. Behold, the yellow squash!
Yellow squash is one of those summer squashes that makes an appearance at farmers’ markets during the summertime.
The vegetable has a mild flavor with nuances of black pepper and roasted nut, making it ideal for use in both raw and cooked applications.
Learn more interesting facts about yellow squash, from variety to its storage process.
It’s also fun to name your yellow squash like we did: Gourdie LaForge.
I’ll see myself out.
Yellow squash is an edible vegetable that belongs to the cucurbit family wherein zucchini, pumpkins, melons, cucumbers, and gourds are also included.
The squash is easy to grow in the vegetable garden which makes it one of the popular types of summer squash in North America.
The vegetable comes in two main varieties: straightneck and crookneck squash.
The former has smooth (sometimes not) and delicate skin with a bright color ranging from butter yellow to lemon yellow.
As its name suggests, straight straightneck squash features a narrowing cylinder shape with a mild flavor and interesting notes of black pepper and nuts.
Moreover, the vegetable has a noticeable buttery taste when cooked.
As per crookneck squash, it has a curved shape along its neck which eventually widens at the base of the vegetable.
Its taste resembles the yellow straightneck with a buttery flavor profile.
Both varieties are usually harvested when the vegetables reach up to six inches in length.
This is because overly mature yellow squash develops a hard rind, lumps, and bumps on its skin, which then compromises both the texture and flavor of the vegetable.
Yellow squash is a versatile vegetable that’s great for everything, from grilling and casseroles to chili and simple summer salad!
What does yellow squash taste like
As mentioned, yellow squash features a mild flavor with nuances of black pepper and nuts.
The buttery flavor profile of the squash becomes more evident when it’s cooked.
Cooking it also softens the vegetable, although it’s already tender to bite into even raw.
How to store yellow squash
Let’s say you harvested yellow squash in your vegetable garden and they’re too much to eat for a day. The best thing you need to do is storing the summer squash!
The simplest way to store yellow squashes is to refrigerate them.
Keep in mind that you shouldn’t place the vegetables in the coldest part of your fridge or else, they will turn brown and start to decompose.
Here’s how to do it:
- Yellow squashes
- Zipper bag, plastic bag
- Place the summer squashes in a zipper bag or plastic bag. It’s important to ensure that the bags aren’t overcrowded with vegetables.
- Put the bags in the crisper drawer of your refrigerator.
Properly stored, raw yellow squash can last for about six to eight days in the refrigerator.
Aside from refrigeration, you can also rely on the old-fashioned way of storing the summer squash.
Using this method, your vegetables have more seeds inside and they’re a bit tougher, but the advantage is that the squash will last for about two to three weeks.
According to Frank Burkard Jr. from ehowgarden, he simply leaves his squashes protected by their leaves in the field then moves the vegetables into a cooler location after they’re hardened.
Do you have to peel yellow squash?
No, you don’t have to peel yellow squash. However, if the skin of your vegetables features brown spots, you might consider peeling the vegetable.
Simply peel the skin off the squash using a peeler, cut out the rotten areas if there’s any, then the remainder of the vegetable can be cooked and eaten.
Can you eat raw yellow squash?
Absolutely YES! You can eat raw yellow squash. The vegetable can be used in both savory and sweet dishes.
But take note, you should choose small yellow squash when you’re planning the veggie raw.
The reason is that small yellow squashes are sweeter and less bitter than those large ones.
Ways to use yellow squash
Yellow squash is a versatile ingredient; you can fry them, grill them, or saute them with lemon juice, garlic, and parsley.
You can even use the vegetable instead of potatoes and pasta, especially when you’re looking for a low-carb meal.
Yellow squash can be eaten raw, too!
Unlock other possible cooking applications for yellow squash below:
- Use up that extra crookneck squash and turn them into this crispy fried yellow squash.
- Cut your yellow squash up and toss them in a salad mix filled with green zucchini and toasted pine nuts.
- Cut your yellow squash into thick rounds and grill the slices with olive oil, salt, and pepper.
- Turn them into a fun side or snack like these yellow squash tots.
- Stuff your yellow squash with onion, tomatoes, and a cheesy crumb topping.
Can you freeze yellow squash?
Yes, you can freeze yellow squash. Storing it like this will keep the squash fresh for up to three months.
However, I suggest consuming the vegetable as soon as possible for the best flavor.
Check out this quick guide from Marissa of Little House Living to learn how to freeze yellow squash.
How to pick out yellow squash
Here are a few tips to pick out the perfect yellow squash in the farmer’s market or at the produce section of the grocery store.
1. Feel the weight
Choose those yellow squashes that feel firm and quite heavy for their size. To do this, simply pick up squash and feel the weight of it in your hands.
2. Observe the color
Another sign that you need to consider in picking a good yellow squash is its color. Typically, ripe and fresh squash should have a bright yellow hue.
3. Look at the appearance
Take a closer look at the surface of the yellow squash. Be sure that there are no cuts or soft spots as these are indications that the vegetable is harvested early or it’s being mishandled in transit.
Whether you use it for grilling, sauteing, frying, or simply toss it raw in salads, yellow squash is an ingredient that you should always have in your vegetable drawer.
Who’s with me??
Whether it’s the summer or winter variety of the vegetable, we’re big fans of squash!
In fact, we made roasted butternut squash as a side to pork chops or roasted chicken once, and guess what?
Andi and I left our dinner table with a happy belly!