Yellow squash is a summer squash that includes two varieties -- yellow crookneck and yellow straight neck. Both are creamy white inside and both have wide, rounded bodies that taper to long, narrow necks, either straight or curved. They have a mild, almost nutty flavor and are high in vitamin C. After baking yellow squash, you can eat it hot from the oven or use it in recipes including soups, stews and casseroles.
Step 1
Rinse the yellow squash thoroughly. Trim both ends of the squash, using a sharp knife. Preheat the oven to 350 degrees Fahrenheit.
Step 2
Place the squash on a cutting board. Using a sharp knife, cut the squash in half lengthwise. Ordinarily, summer squash doesn't need to be peeled, and the seeds and pulp are usually left in place. However, older, larger squash may need to be peeled and seeded, as they may have thick skin and large seeds. At this point, you can bake the squash as is, or cut it into smaller chunks. The size of the pieces depends on your preference or on the recipe you are using.
Step 3
Place the chunks of squash in a baking dish with the skin down. Add a small amount of water or broth to the bottom of the pan. Use just enough water to cover the bottom of the dish.
Step 4
Coat the cut surface of the squash lightly with cooking oil or melted butter. Add salt and pepper or other seasonings, or shredded cheese, brown sugar or other toppings, if desired. If you prefer, leave the squash plain and season after baking.
Step 5
Bake until the squash is soft and tender when you poke it with a fork. Remove the baked squash from the oven, then allow it to cool slightly before serving.
Tips and Warnings
- You can also boil, steam, saute or microwave yellow squash.
Things You'll Need
- Sharp knife
- Cutting board
- Baking dish
- Oil or butter
- Seasonings, shredded cheese or brown sugar, optional
References
- University of Illinois Extension; Watch Your Garden Grow; Summer Squash
- University of Maine Cooperative Extension; Zucchini and Summer Squash; Kate Yerxa
- University of Illinois Extension; Using and Storing Summer Squash
- University of Arizona; Yellow Squash; Kurt Nolte
- University of the District of Columbia Cooperative Extension Service; Center for Nutrition Diet and Health; Summer Squash; Selecting and Storing Summer Squash
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