Many different varieties of summer squash are available that vary in color, shape and size. All can be used interchangeably in recipes. Summer and winter squash are identified on usage and the softness or hardness of their skin and rinds. Summer varieties are actually available all winter and winter varieties are on the market in late summer and fall, as well as winter. Some are available year round.

Firm, smooth-skinned and medium in size, yellow crookneck squash has a yellow skin and a creamy, white flesh. Curved at the neck, thus its descriptive name, and larger at the apex than at the base, it is sometimes moderately warted. Offering a mild, gentle buttery flavor, this summer squash’s skin and seeds are edible.

Nutritional Value

This fat-free and sodium-free squash is a source of carbohydrates, protein, dietary fiber, vitamin A, vitamin C, calcium and iron. One-half medium squash, about five ounces, contains about 20 calories.

Serving Ideas

Yellow crookneck squash, a summer variety, are thin-skinned, yet sturdy. Grate and add to fritters, breads, pancakes or raw salads. Slice and saute, bake, roast or grill. Halve and stuff with starches, meats or cheeses. Cooked squash may be stewed or pureed into soups. Young yellow squash may also be sliced very thinly and served raw. Keep dry until ready to use.

Seasons/Availability

Yellow crookneck squash is available year round with a peak season in late spring and early summer.