How To Cook Yellow Squash

Zucchini’s sunshiny cousin, yellow squash, is a welcome sign that summer has arrived. Grilled yellow squash is the perfect accompaniment to most any seasonal dish, and it’s a delightful ingredient to add to a garden pasta primavera, veggie quesadilla or lasagna, or a classic ratatouille.

Once you learn how to pick the best summer squash, you’ll no doubt be on the hunt for even more ways to prepare them—especially if you grew up with this humble vegetable gracing your dinner table all summer long. 

"I was raised on yellow squash and grandma made it best," says Chef Deb Paquette, chef/owner at etch and etc. in Nashville. "As Southerners, we all need to give a huge tribute to our foremothers and their love for squash because they rocked it out of the park and paved a road for us to travel on today."

There are many types of yellow squash, including straight neck, lemon, scalloped, crookneck, golden, tinca, and zephyr.

"Put simply, squash is incredible,” Paquette continues. “Yellow squash works beautifully with many flavors and spice blends from around the world. I use many herbs and spices from Morocco when I am seasoning my yellow squash, as well as flavors from Turkey, Spain, Italy, Egypt, and the Caribbean. Plus, nothing beats a Cajun-fried squash!"

How To Prepare Yellow Squash

"There is nothing better than a freshly picked squash—the flavor is heaven,” says Paquette, noting that fresh squash can be stored in the fridge for about three to four days before getting mushy or slimy.

Ready to start cooking? Follow these three quick steps to properly prep your squash and then check out these summer squash recipes for inspiration.

1. Wash it thoroughly. "First, I wash and pick out any bad spots,” says Paquette. Start by running the squash under cool water and using your fingers to rub away any dirt spots. Yellow squash does not need to be peeled, because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or a potato. 
2. Slice in half, lengthwise. Next, Paquette says to cut one from top to bottom, inspect the seeds and the meat, and gauge how much moisture is beading up on the insides after a few minutes go by. Sometimes, you must pat your squash dry, she says. It’s not necessary to scrape out the seeded center of yellow squash, like is customary for acorn, spaghetti, or butternut squash.
3. Decide if you want to cut the stem off. In general, you need to remove the "belly button" and possibly the stem. “However, if you are grilling or broiling, trim off the belly button and leave on the stem, which makes for a nice handle when turning on the grill or finger eating,” says Paquette. 

Grilled Yellow Squash

Go ahead and fire up that grill, because grilled vegetables are the summertime solution to avoid heating up the whole house with the oven. Since texture is important, keep a close eye on your squash to avoid overcooking.

"'Stand by your grill' is my motto," says Paquette. "If you are scared of overcooking your squash on the grill, leave it on just long enough to get a good grill mark, remove from heat and allow to cool, and then reheat it briefly in the microwave when you are ready to eat."

She also warns not to salt it too early, or the yellow squash will really perspire—and the additional moisture will prevent the nice, clean grill marks and charring. Finally, rub with a little oil to help prevent sticking and further help create clean char marks. 

How to grill yellow squash

1. Slice the yellow squash into 1/2-inch thick rounds or on the bias (diagonal) so that they are easier to grab with your grill utensils.
2. Toss with your choice of olive oil and seasonings. 
3. Place on a preheated grill (between 375°F and 450°F) for about 5 minutes, turning once halfway through. They should be slightly charred and tender.

Roasted Yellow Squash

Like grilling, it’s crucial not to overcook your yellow squash when roasting it. Leave yourself something tender to bite into.

You can keep your flavorings simple when roasting, like Paquette, who often just reaches for salt, pepper, and garlic. Or you can get a bit more creative with fresh herbs and even top the finished product with grated Parmesan and throw it under the broiler for another minute or two.

How to roast yellow squash

1. Preheat your oven to 425°F. 
2. Wash and dry squash, removing the stems and belly buttons, then thinly slice into 1/4-inch coins. Thicker coins will take too long to cook, and you will be left with soggy pieces. 
3. Lay the coins in a single layer on a baking sheet. (For easier clean-up, you can line the baking sheet with parchment paper.) Brush or drizzle lightly with olive oil and lightly season to taste. 
4. Bake for 10 to 15 minutes, checking every 5 minutes to be sure the squash is not overcooking and getting too mushy. Remove and top with any additional seasonings or flavors.  

Pickled Yellow Squash 

If you love all things pickled, then why not pickle your yellow squash?

"Pickled yellow squash are fabulous on their own for a snack or work perfectly on a chicken sandwich, but the sky really is the limit in this case," says Paquette.

For prep, you can opt to slice squash or leave it whole, depending on your preference and how you intend to use them once pickled.

"Pickles are personal—I get it—so only you will know the flavor style that you will enjoy the best,” she says. “But pickled yellow squash work just like cucumbers with the various traditional pickling flavors, including sweet, dilly, zesty, garlicky, etc. Whichever route you go, I recommend a quick and easy ‘refrigerator pickles’ recipe that can live on the condiment shelf in your fridge for quite a while and maintain that crispness we love in a pickle.

How to pickle yellow squash

1. Choose firmer squash, which holds up best in the brine, and slice to desired shape and size. Place in a glass container that has a tight-fitting lid (like a mason jar).
2. For a basic pickle brine, stir together 1 cup of water, 1 1/3 cup of white vinegar, 1/3 cup of granulated sugar and 2 tablespoons of kosher salt. Bring to a boil over high, stirring until sugar dissolves. 
3. Remove from heat and cool for 10 minutes, then pour over squash and chill in the fridge for 2 days.

Tempura Yellow Squash

If you subscribe to the "everything's better fried" motto, then tempura squash is calling your name. You can purchase a tempura mix at the grocery store, or make a homemade version by combining all-purpose flour, cornstarch, and club soda instead. Either way, the crispy yellow squash will entice everyone to eat their veggies. 

How to tempura yellow squash

1. Heat a sauté pan with vegetable oil or a fryer to approximately 350°F.
2. Cut the squash into 1/4-inch to 1/2-inch thick slices. If your slices are too thick, they may not cook all the way through; if they are too thin, you won’t taste the squash. 
3. Coat your squash fully in tempura mix, but don’t overcoat it—too much batter will cook crispy on the outside but stay mushy on the inside. 
4. Slowly place coated squash into the oil. Fry until the slices are nice and crispy, flipping them midway through.

Shredded Yellow Squash

You can use shredded yellow squash raw in salads or incorporate them into heartier dishes. And while you probably don't think "dessert" when you see a squash, don’t knock this yellow squash Bundt cake (spoiler: grated yellow squash is a key ingredient!) until you’ve tried it.

How to shred yellow squash

1. Using clean, dry raw yellow squash, grate in a food processor or by hand. 
2. Release the excess moisture by wrapping the shredded squash in a thin cloth or paper towel and squeezing by hand (squeeze firmly but gently to release the moisture without mushing the squash too much). Repeat this step until all the moisture has been removed. 
3. Once the moisture has been removed, you can use the shredded yellow squash in a variety of recipes, from fritters and patties to quiches and casseroles.

Saving Yellow Squash for Other Seasons

Hate to see the end of squash season every year? Save some for a rainy day.

"Freezing squash at the end of the summer will make for some yummy soup in winter," says Paquette. Here's the freezing method she suggests: 

1. Clean and dry squash. Then, chop into cubes or slice into coins. 
2. Line a baking sheet with parchment paper, and lay the cubes/coins flat on the pan in a single layer and freeze until solid (at least one hour). 
3. Transfer to a zip-top freezer bag or vacuum-sealed bag, and place in the freezer until ready to thaw and use. 
4. To thaw, transfer to the fridge, and let thaw overnight or place on the counter for approximately 3 to 4 hours.
   

Favorite Southern Squash Recipes

If you still have too much yellow squash in the pantry, consider these favorite recipes:

• Stewed Squash
• Old-School Squash Casserole
• Yellow Squash Bundt Cake