Yellow squash is a term used for a grouping of summer squashes that have yellow skins and yellowish flesh. Most tend to have long necks as well.
Yellow squashes are very similar to zucchini in texture and usage, and will interbreed with zucchini. Zucchini and Yellow Squash plants both produce the same number of squashes. While zucchini, though, will easily balloon out to 1 metre (3 feet) long, yellow squash will rarely grow longer than 40 cm (15 inches.)
Yellow squash is ready to harvest within 7 days of the blossoms, because younger, small ones are considered better than older ones. The older, bigger ones get somewhat bitter. Yellow squash, in fact, shouldn’t be allowed to overripen on the vine, or the vine will consider its job done and stop producing. Therefore they are usually harvested and sold 15 to 20 cm (6 to 8 inches) long.
Types of Yellow Squash include Yellow Straightneck Squash, Yellow Crookneck Squash, and Goldrush Squash aka Zucchini.
Yellow squash has soft skin and doesn’t need to be peeled; just wash well.
There are lots of little seeds inside which are edible. Only in very large yellow squash do they need to be scooped out and discarded.
Don’t add any water when cooking, as the squash will give off lots. Nutmeg and onion help to give yellow squash some interest.
To freeze, grate and pack in measured portions in baggies. Most people suggest freezing in quantities of 2 cups.
When thawed, it can be used in stir fries and baked goods.