Yellow squash is a member of the gourd family, which also includes pumpkins and zucchini. Squashes are found in different colors, shapes and types, but they're all categorized as summer or winter squash. Yellow squash refers to one of two types of summer squash that are harvested while young to produce sweet, tender vegetables.
The Basics
The yellow crookneck squash has yellow, bumpy skin and a slightly bent neck. Yellow summer squash has smoother skin and is not bent, so it is distinguished by being called straightneck squash. Summer squash is harvested before the skin hardens, when it is 6 to 8 inches long. Since they're still immature at the time they're picked, yellow squash can bruise or scratch easily and must be handled with care. Store them unwashed, in plastic bags placed in the crisper drawer of the refrigerator. Water promotes decay, so wash them just before using them.
Nutrition
A 1 cup serving of yellow squash delivers 24 mcg of folate, 0.13 mg of vitamin B6, 190 IU of vitamin A and 24.5 mg of vitamin C. With 368 mcg, yellow squash is also a good source of the antioxidants lutein and zeaxanthin, which are important for maintaining healthy eyes and lowering your risk of cataracts and age-related macular degeneration.
Preparation
Yellow squash can be cooked using almost any method, including boiling, steaming, roasting, sautéing, stir-frying and microwaving. Since the skin is so soft and contains many nutrients, you don't need to peel it, simply wash it under running water, slice and cook until just tender. Their flavor is mild, so be careful not to overuse seasonings and spices. After cooking, add a little butter and lightly sprinkle with Parmesan cheese to create a quick and tasty side-dish. Southern Living offers a simple casserole that combines 3 lbs. of sliced yellow squash; one small onion, chopped and sautéed in butter until tender; 1 cup shredded Cheddar cheese; two eggs; ¼ cup mayonnaise; 2 tsp. sugar; and 1 tsp. salt. Put the mixture in an 11-by-7-inch baking dish, top with ¾ cup of crushed buttery crackers and bake at 350 degrees F for 30 minutes.
Considerations
Crookneck and straightneck squash can be used interchangeably in recipes. They may also be used in place of zucchini. If you're growing yellow squash in your garden, the blossoms are edible. Add them fresh to a salad, include them in any dish calling for squash, or batter and fry them for a great appetizer or side-dish.
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