Yellow squash refers to varieties of summer squash that have yellow skin and flesh. There are several common types of yellow squash that are commonly found in grocery stores and farmers markets.
Zucchini
Zucchini is the most well-known type of yellow summer squash. When harvested young, zucchini has tender, edible skin that can range in color from deep yellow to pale greenish-yellow. The flesh inside is pale whitish-yellow. Zucchini plants produce elongated, cylindrical fruits that are typically harvested when 6-8 inches long, but can grow much larger if left on the vine. Botanically, zucchini is classified as Cucurbita pepo.
Yellow Crookneck Squash
Yellow crookneck squash, sometimes also called simply “yellow crookneck”, is another common variety. As the name suggests, this type of squash has a bulbous, curved neck and a more rounded or oblong shape rather than being straight and cylindrical. The skin is bumpy and yellow to deep golden yellow when fully mature. Yellow crookneck plants yield bushy plants with fruits around 6-8 inches long at maturity.
Straightneck Squash
Straightneck squash is very similar to yellow crookneck, except the fruits have a straight, tapered neck as opposed to a curved crookneck. They are oblong, rounded, and typically grow up to about 8 inches long, with smooth, brightly colored yellow skin. The flesh inside is creamy white or pale yellow when cooked.
Patty Pan Squash
Patty pan squash, also called yellow scallop squash or sunburst squash, is a type of summer squash that is shaped like a small flying saucer. The skin is bright yellow with a scalloped edge. The flesh is tender, smooth, and pale yellow. Patty pan squash plants yield fruits that are 3-6 inches in diameter.
Yellowfin Squash
Yellowfin squash is an elongated, torpedo-shaped yellow summer squash. It is a hybrid cross between crookneck squash and zucchini. The skin is vibrant yellow with faint white speckles. Yellowfin squash has tender, edible skin and creamy pale yellow flesh when cooked. It grows to around 6-8 inches long.
Goldbar Squash
Goldbar squash is a variety that yields small, rounded, oval-shaped fruits 4-6 inches long. It has buttery yellow skin and flesh. Goldbar is one of the sweeter tasting varieties of yellow summer squash.
Comparison of Common Yellow Squash Varieties
| Variety | Shape | Size | Skin Texture | Flesh Color |
|---|---|---|---|---|
| Zucchini | Cylindrical | 6-8 inches long | Smooth | White |
| Yellow Crookneck | Curved neck with round base | 6-8 inches long | Bumpy | Yellow |
| Straightneck | Tapered and straight | 6-8 inches long | Smooth | Yellow |
| Patty Pan | Flying saucer-shaped | 3-6 inches diameter | Smooth, scalloped edge | Yellow |
| Yellowfin | Torpedo-shaped | 6-8 inches long | Smooth with white speckles | Yellow |
| Goldbar | Oval | 4-6 inches long | Smooth | Yellow |
Growing Conditions
Yellow squash varieties thrive in warm weather and need full sun exposure. They require well-drained, nutrient-rich soil and consistent moisture. Most types of yellow squash grow on bushy, compact plants that spread 3-5 feet wide. Zucchini and some others can grow on sprawling vines. Plants yield male and female yellow blossoms that must be pollinated, often by bees, in order to produce fruits.
When to Plant
Yellow squash should be planted after the last expected frost in spring once soil temperatures have warmed to at least 65°F. In northern climates, this is typically late May or June. In southern climates with longer growing seasons, yellow squash can be planted as early as March or April. Successive plantings every 1-2 weeks will provide a continuous harvest.
How to Harvest
Most yellow squash varieties are best harvested when young and tender, around 6-8 inches long, while the skin is still edible. Larger, more mature squash tend to have tougher skin and seeds. Patty pan squash should be harvested when 3-6 inches diameter. Use scissors or a knife to cut squash from the vine, leaving about 1-2 inches of stem attached. Check plants daily once fruits start forming.
Culinary Uses
Yellow squash has a mild, slightly sweet flavor when harvested young. It can be baked, grilled, sautéed, fried, or eaten raw. Popular ways to prepare yellow squash include baking it into breads or cakes, making squash fritters or pancakes, using it in soups and stews, stuffing and baking it, and sautéing it as a side dish. The edible seeds can also be roasted. Yellow squash pairs well with cheeses, tomatoes, corn, onions, eggs, chicken, and pork.
Storage
Freshly picked yellow squash will keep in the refrigerator for about 5 days. Store unwashed in a plastic bag in the crisper drawer. Cooked yellow squash will keep in an airtight container in the fridge for up to 4 days or in the freezer for several months.
Nutrition
Yellow squash is low in calories and contains no fat or cholesterol. It is high in vitamin C, vitamin A, manganese, magnesium, fiber, potassium, copper, folate, phosphorus, omega-3 fatty acids, zinc, niacin, vitamin B6, and pantothenic acid. It also contains antioxidants like beta-carotene, zeaxanthin, and lutein that may help reduce inflammation and promote eye health.
Conclusion
There are many delicious and nutritious varieties of yellow summer squash to discover. Zucchini may be the most popular, but yellow crookneck, straightneck, patty pan, yellowfin, and goldbar squash are also common. Look for vibrant, unblemished yellow skin without spots or bruises. Store properly and use yellow squash soon after harvesting for the best flavor and texture. When cooked lightly, yellow squash makes a healthy addition to many meals and can be prepared in both savory and sweet applications.