Yellow squash, which are native to North America, come in 2 varieties. Yellow crooknecks are slightly bent, and yellow straightnecks have no bend. Both varieties have white flesh. Crooknecks and straightnecks are categorized as summer squash, although this popular vegetable is usually available year-round. Zucchini is another variety of summer squash. Summer squashes are typically 7 to 8 inches long and 2 inches in diameter when harvested.
Summer squash, including yellow squash, has lots of fiber, potassium, manganese, copper, magnesium and vitamins A, K and C. The skin contains many of the nutrients. Yellow squash can be sauteed, steamed, baked, grilled, stir-fried or used in soups and stews. They blend well with tomatoes, onions, garlic, bell peppers and other types of summer squash. The skin of yellow squash is thin, so there's no need to peel it before cooking. Yellow squash and zucchini are usually interchangeable in recipes, so you can use the vegetable you prefer or the one that's available. The flowers of these squash flowers are edible and can also be fried or stuffed.
What to Look for
Select yellow squash that feel heavy relative to their size. The skin should be glossy. Avoid crooknecks or straightnecks with blemishes or bruises.
Common Pitfalls
Summer squashes, including the yellow squashes, are considerably more perishable than winter squashes. Plan to eat your squash within a few days of purchase. Most varieties can tolerate 3 to 4 days of storage at 32 to 40 degrees F and high humidity. These are normal conditions in most refrigerators.
If a yellow squash is quite large, you may find the seeds unappealing. To get rid of them, slice the squash in half lengthwise and remove the seeds with a fork or spoon. If you have a very large yellow squash, you may get better use out of it by making muffins or a cake with it than by using it in a vegetable saute or soup.
The water content of summer squash tends to be high, so look for recipes that will dry the squash out slightly. As an alternative, you can cut up the squash, sprinkle some salt on it, and let it drain in a colander for 15 minutes to remove some of the excess liquid. Finish by rinsing and drying the squash pieces. Many people find that zucchini has better flavor than yellow squash.
Yellow squash has very high concentrations of substances called oxalates. When oxalate concentrates in body fluids, crystals may form and cause kidney stones or gallbladder problems. If you already have a tendency to develop gallbladder or kidney stones, avoid eating yellow squash.
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