Yellow crookneck squash is of the species, Cucurbita pepo, along with other squashes, gourds and pumpkins. It is a summer variety of squashes which should immediately distinguish it as a short-season, thin-skinned squash versus hard thick-skinned winter varieties, AKA squashes such as Acorn, Kabocha and Butternut squash. Although, used as a vegetable in the culinary landscape, botanically yellow crookneck squash is a fruit, as its flesh bears the plant’s seeds.

Yellow crookneck squash is named for its unique crooked soda bottle shape and its cornflower yellow coloring when ripe. The skin of yellow crookneck squash is firm, smooth and yet textured with faint ridges and lines. Its flesh is creamy yellow, with layers of small, soft edible seeds. It is ideally picked at an average length of four to six inches, at which its flavoring is mellow and nutty with just a zest of pepper.

Serving Ideas

This squash may be baked, microwaved, steamed, sautéed or fried, toss in stir-fries, soups, stews and casseroles to add color, flavor and texture. To store, place in a plastic bag; refrigerate. For optimum flavor, use within three to four days as this squash is delicately flavored and perishable.

Ethnic/Cultural Info

Both summer and winter varieties are popular in today’s American cuisine. Crookneck squash is especially popular in southern kitchens.

Geography/History

Squashes are of New World origin, their importance as a crop evolving during the pre-Colombia era in the Americas. Dubbed garden overachievers, summer squash varieties are considered easy to grow, thriving in full sun, warm weather and rich moist organic soil. Summer squash varieties (free of pests, specifically vine borers) will bear at least two to three abundant harvests of fruit per season. Squashes vary from vine to bush type varieties: trailing vines tend to be more invasive and overwhelming. Yellow crookneck is an open bush type which allows for easier harvests.

Seasons/Availability

Baby yellow crookneck squash is available year round.