Yellow crookneck squash is a type of summer squash and is similar to zucchini in flavor but has a thicker peel, more seeds, and a fatter bottom that tapers toward the neck. Summer squash, unlike winter squash, get their name from their short storage life. Yellow crookneck squash are generally harvested immature, when they are less than two inches in diameter, since the skin toughens and the quality degrades as the squash reaches full maturity.
Storing Fresh Yellow Squash:
Yellow squash should be stored in a plastic bag, loosely tied shut, in the crisper drawer of the fridge and used within 4-5 days.
Freezing Yellow Squash:
Prior to freezing, wash the skin, trim the ends, and slice the squash into 1″ pieces. Blanch the slices in boiling water for 3 minutes. Halt the cooking process by rinsing the blanched squash under cool running water or by plunging in an ice bath. Allow the squash to dry on a towel for approximately 20 minutes; then transfer to airtight ziplock freezer bags and freeze.
Quick Prep Tips
Yellow squash can be eaten with the skin as long as it’s rinsed first, or it can be peeled instead. It is delicious raw or cooked. It can be easily prepared by tossing in olive oil, salt, and pepper and lightly sautéing or grilling. Its blossoms can also be eaten.
Further Prep Tips
Yellow Squash Preparation:
Begin by rinsing the yellow squash to remove any dirt from the skin. Do not rinse until right before eating. The skin can be left on or peeled as is your preference. The ends should be trimmed before eating.
Yellow squash can be sliced into rounds, cut lengthwise and sliced into half-moons, or diced and eaten raw on its own, or in salads. It can be sautéed, baked, or grilled and requires little more than a bit of oil, salt, and pepper to be extremely flavorful.