Baby zephyr squash is of the species, Cucurbita pepo, along with other squashes, gourds and pumpkins. There are essentially three types of squash: constricted neck, zucchini and winter. Zephyr is a highly productive hybrid summer variety and constricted neck type of squash. Although, used as a vegetable in the culinary landscape, botanically zephyr squash is a fruit, as its flesh bears the plant’s seeds.

Zephyr squash is easily distinguished by its slender crooked shape and its signature two-toned appearance. The stem end carries a faded yellow color while its blossom end is dipped in a pale lime green. The skin is glossy and tender firm. Its flesh sweet, crisp, succulent and nutty with a slightly grassy finish. Younger summer squash is chosen over mature squash as their seeds are barely developed and the flesh has a higher moisture content while mature squash’s skin becomes drier and thicker and its flavor can decline, even become bitter. In addition to the fruit of the plant, the leaves and the flower (blossoms) are also edible.

Serving Ideas

Zephyr squash may be steamed, baked, roasted or sauteed. They may also be eaten raw, out of hand as well as thinly sliced or shaved. Pair with other summer vegetables, fresh herbs and cheeses, citrus, poultry, seafood, greens and nuts. Most summer squash will keep refrigerated, for one week.

Geography/History

The zephyr squash was developed from a Yellow crookneck squash variety and another hybrid squash that is a cross between an Acorn squash and a Delicata squash. 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.

Seasons/Availability

Zephyr squash is available in summer.