Yellow squash are most flavorful when picked before full maturity. As they age, they will continue to grow and become more starchy and dry.

Yellow Straight-Neck squash is a glossy variety that may be a light, butter yellow to a bright, lemon yellow in color. Closely resembling the yellow Crookneck, this squash has a tapering cylinder shape and does not have a curved neck. The skin may be pebbled, like the crookneck, or smooth, with a paler yellow or white flesh.

Nutritional Value

A source of vitamin C and fat, saturated fat-, sodium- and cholesterol-free, one cup of raw squash contains about 25 calories.

Serving Ideas

Yellow 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.

Geography/History

Yellow summer squash produces two forms: straightneck and Crookneck. Maturing about 46 to 52 days after planting, squash grows in numerous types of soil as long as it is well drained.

Seasons/Availability

Yellow straightneck squash is available year round.