Ever wondered what yellow squash is and how it’s different from zucchini? You’re in the right place! At first glance, it might look like a golden twin of zucchini, but yellow squash is its own variety of summer squash — mild, tender, and perfect for quick weeknight cooking. You’ll spot it at farmers’ markets and grocery stores all summer long, shining bright with its curved neck and buttery-yellow skin.
This veggie’s delicate flavor, with a touch of nuttiness and pepper, makes it a versatile favorite in the kitchen. You can grill it, roast it, sauté it, or even enjoy it raw in salads.
In this guide, we’ll cover everything you need to know — from the types of yellow squash and how to store them, to fun kitchen tips (and yes, why we once named ours Gourdie LaForge).
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What Is Yellow Squash?
Yellow squash is a tender, edible vegetable in the Cucurbitaceae family, which also includes zucchini, pumpkins, melons, cucumbers, and gourds. It’s one of the most popular types of summer squash in North America — easy to grow, quick to harvest, and delicious in countless dishes.
Yellow squash comes in two main varieties: straightneck and crookneck.
Straightneck squash has smooth, bright yellow skin and a gently tapered shape. It offers a mild, slightly nutty flavor with a touch of buttery sweetness when cooked.
Crookneck squash curves gracefully at the neck and widens at the base. Its flavor is similar to straightneck, rich and buttery with a tender texture.
Both types are best harvested when about 4 to 6 inches long, while the skin is still soft and the flavor at its peak. Overripe squash can develop thick rinds and bumpy skin, making them tough and less flavorful.
Growing season: Yellow squash thrives in warm weather and is typically grown from late spring through early fall. In most regions, it’s harvested from June to September, making it a true summer garden favorite.
Whether you grill it, roast it, or toss it into casseroles and salads, yellow squash adds color, flavor, and nutrition to your summer meals.
Is Yellow Squash a Gourd?
Technically, yes — yellow squash is considered a gourd! It belongs to the Cucurbitaceae family, the same plant family that includes gourds, pumpkins, cucumbers, and melons.
But here’s where it gets a little confusing: when most people say “gourd,” they’re talking about hard-shelled decorative gourds — the kind you see in fall centerpieces or dried for crafts. Yellow squash isn’t that kind of gourd. It’s a soft-skinned, edible summer squash that’s tender, mild, and delicious in all kinds of recipes.
So while yellow squash is technically a gourd, it’s one you’ll want to eat — not display on your dining room table.
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. It goes well in dishes like ratatouille, marinated and grilled over charcoal, or spiralized and transformed into “noodles.” Cooking it also softens the vegetable, although it’s already tender to bite into even raw.
🌼 Quick Facts About Yellow Squash
Botanical Name: Cucurbita pepo
Plant Family: Cucurbitaceae (includes zucchini, pumpkins, cucumbers, and gourds)
Common Varieties: Straightneck and Crookneck
Growing Season: Late spring through early fall (typically June to September in North America)
Best Harvest Size: 4–6 inches long for tender skin and best flavor
Flavor Profile: Mild, buttery, slightly nutty with hints of black pepper
Texture: Soft, moist, and tender when cooked
Uses: Grilled, roasted, sautéed, added to casseroles, soups, or summer salads
Storage Tip: Keep unwashed squash in the refrigerator crisper for up to 5 days
🧊 How to Store Yellow Squash
If your garden (or farmers’ market haul) gave you more yellow squash than you can eat in a day or two, refrigeration is the best way to keep it fresh.
Here’s how to do it:
- Don’t wash before storing. Moisture speeds up spoilage, so only rinse right before using.
- Place the squash in a plastic or zip-top bag. Leave one corner slightly open for air circulation — this helps prevent excess moisture buildup.
- Store in the crisper drawer. Avoid the coldest areas of the fridge, where squash can brown or develop soft spots.
Properly stored, fresh yellow squash lasts about 5 to 7 days in the refrigerator.
If you have larger, more mature squash with thicker skins, you can store them in a cool, dark, and well-ventilated place (like a root cellar or pantry). These firmer squash can last up to 2 to 3 weeks, though the texture may be denser and the seeds more developed.
💡 Pro Tip: To enjoy yellow squash beyond summer, slice and freeze it for up to 3 months. Just blanch the pieces for 2–3 minutes, cool them in ice water, pat dry, and store in freezer-safe bags.
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 bruised 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 — and it’s a great way to enjoy summer flavors year-round! When stored properly, frozen yellow squash lasts up to 3 months while maintaining good flavor and texture.
Here’s how to do it right:
Wash and slice the squash into rounds or half-moons (½ inch thick).
Blanch in boiling water for 2 to 3 minutes, then immediately transfer to an ice bath to stop the cooking.
Pat dry completely with paper towels to remove excess moisture.
Flash freeze in a single layer on a baking sheet for 1–2 hours, then transfer to freezer-safe bags or containers.
Label and date the bags, removing as much air as possible before sealing.
💡 Pro Tips:
Blanching helps preserve the squash’s color, flavor, and texture — skipping this step often leads to mushy squash once thawed.
For soups, casseroles, or sautés, don’t thaw before cooking — add the frozen slices directly to the dish to avoid soggy bites.
If you have a vacuum sealer, use it! It can extend freshness to 6 months or more without freezer burn.
🛒 How to Pick Out Yellow Squash
Choosing the right yellow squash makes all the difference in flavor and texture. Whether you’re shopping at the farmers’ market or your local grocery store, here’s how to spot the freshest ones:
- Feel the weight
Pick squash that feels firm and slightly heavy for its size. A good yellow squash should feel solid, not hollow or spongy. Avoid any that feel soft or limp. - Check the color
Look for vibrant, glossy yellow skin — anywhere from pale butter yellow to deep golden yellow. Dull or faded squash may be overripe or past its prime. - Inspect the surface
The skin should be smooth and free of blemishes, wrinkles, or soft spots. Small surface nicks are fine, but deep cuts, dark spots, or shriveled ends can signal age or poor handling. - Size matters
For the best flavor and texture, choose squash that’s about 4 to 6 inches long. Smaller squash tend to be more tender and less seedy, while large ones can be watery or tough.
💡 Pro Tip: If you’re buying from a farmers’ market, ask when the squash was picked — freshly harvested squash has the best flavor and keeps longer once you get it home.
🍲🍲What can you make with yellow squash? 🍲🍲
The bottom line
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!
