Yellow Squash
Not to be mistaken for its green cousin zucchini, yellow squash is slightly wider with more seeds and a subtly sweeter flavor. It comes in straightneck and crookneck varieties and is a staple of Southern cooking, perfect for casseroles, sautés, and simple grilled preparations.
Yellow squash has bright, sunny yellow skin with pale yellow-white flesh. It comes in two main shapes:
- • Straightneck: Uniform cylindrical shape, slightly wider at the base — easiest to slice
- • Crookneck: Has a curved, hooked neck with bumpy, warty skin — classic heirloom variety
Texture: Tender and slightly softer than zucchini with more seeds. The flesh is moist and becomes very tender when cooked, with a slight bite when raw.
Flavor: Mildly sweet with a slightly more pronounced flavor than zucchini. The two can generally be used interchangeably in recipes.
Casseroles
A Southern classic — sliced and layered into cheesy, creamy baked casseroles
Sautéing
Quick cook with onions, butter, and herbs for a simple side
Grilling
Slice lengthwise and grill for smoky, slightly caramelized flavor
Soups
Adds body and mild sweetness to summer vegetable soups
Yellow squash shines in the beloved Southern squash casserole — sliced squash and onions are cooked down, combined with cheese, sour cream, and cracker crumbs, and baked until golden and bubbly. It's comfort food at its finest.
Key tips for the best casserole:
- • Cook the squash until very soft before baking to prevent watery casserole
- • Drain thoroughly after cooking — yellow squash releases a lot of water
- • Use sharp cheddar for the best flavor contrast
Refrigerate unwashed in the crisper drawer for 4–5 days. Yellow squash has a shorter shelf life than winter squash — use promptly. Avoid storing cut squash for more than 2 days.
Squash blossoms — the edible flowers of any squash plant — are a prized seasonal delicacy. Both summer and winter squash produce them, and they're as beautiful as they are delicious. Look for them at farmers' markets in summer and early fall.
Male vs. Female Blossoms
Male blossoms grow on long, thin stems and are more abundant — ideal for harvesting. Female blossoms sit closer to the plant on a tiny embryonic squash; harvesting them sacrifices the fruit.
Flavor
Squash blossoms have a delicate, mildly sweet, slightly vegetal flavor reminiscent of the squash itself — subtle enough to let fillings and batters shine.
Stuffed & Fried
The most classic preparation — fill with ricotta, herbs, and a sliver of mozzarella, then dip in a light tempura batter and fry until golden and crispy.
Sautéed
Simply sauté in olive oil with garlic and a pinch of salt for 1–2 minutes until wilted. Toss into pasta, eggs, or risotto.
Quesadillas & Tacos
A popular Mexican preparation — sauté blossoms with epazote and add to quesadillas or tacos with cheese and salsa.
Raw in Salads
Young, freshly picked blossoms can be torn and scattered over salads for a pop of color and delicate flavor.
Tips for Handling
- • Harvest in the morning when blossoms are fully open
- • Use the same day — they wilt within hours of picking
- • Gently rinse and check for insects hiding inside
- • Remove the stamen from male flowers before using
- • Store briefly in the fridge, stem-end in a little water, like cut flowers