Zephyr Squash
A striking two-toned hybrid squash, zephyr is a cross between yellow crookneck, delicata, and yellow acorn squashes. Its straight neck transitions from a bright yellow top half to a pale green bottom half, making it one of the most visually distinctive summer squash at the farmers' market.
Zephyr squash is straight and cylindrical with a striking two-tone coloration: the stem end is bright yellow, while the blossom end fades to pale green. The skin is smooth and thin. The two-tone appearance is its most distinctive characteristic and makes it visually stunning in dishes.
Texture: Firm, crisp, and tender — holds its shape slightly better than zucchini. The thin skin is entirely edible and doesn't require peeling.
Flavor: Mildly sweet with a slightly nuttier flavor than plain zucchini, reflecting its delicata and acorn squash heritage. More complex than standard summer squash.
Raw
The tender skin makes zephyr exceptional for eating raw — slice thin and add to salads
Grilling
Halve or slice lengthwise — the two-tone color shows beautifully on the grill
Sautéing
Quick sauté with olive oil and lemon highlights its nutty flavor
Roasting
Roast at high heat to concentrate its slightly sweeter flavor
Zephyr squash's two-toned beauty is best preserved with quick, high-heat cooking methods or when eaten raw:
• Slice into rounds to showcase the dual colors on every piece
• Use in composed salads where the color contrast is visible
• Avoid long cooking times which dull the colors — keep it crisp
• Mix with purple basil and cherry tomatoes for a stunning summer salad
Refrigerate in the crisper drawer for up to 5 days. Zephyr squash is typically found at farmers' markets rather than grocery stores, so use promptly when you find it.
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