Seasons/Availability
Yellow squash is available year-round with a peak season in the summer months.
Selection
When selecting Yellow squash look for small to medium-sized specimens with smooth, bright yellow skin that is free from blemishes, cuts or bruises. Avoid any overly large or mature squash as they will be fibrous and have an unpleasant texture. The stem should still remain intact but not overly woody or brown in color.
Storage
Yellow squash should be stored in the refrigerator where it can keep for up to a week. Wrap loosely in a paper towel before storing in the crisper drawer to allow moisture to escape and prevent spoilage.
Preparation
Yellow squash is incredibly versatile and can be used in various ways including steaming, boiling, sautéing, grilling or roasting. It can also be used raw for salads or as a crunchy topping on sandwiches and burgers. When preparing, make sure to cut off the stem before washing and slicing into desired shapes. The skin is edible but may need to be peeled if overly fibrous or tough in texture.
Nutritional Value
Yellow squash is rich in beta-carotene, Vitamin C and dietary fiber. It also contains magnesium, manganese, potassium and folate.
