Yellow Squash

Store in a plastic bag in the crisper drawer. Yellow squash is best used within 2–3 days of purchase for optimal texture and flavor. Do not wash until ready to use.

Choose smaller, firmer squash (4–6 inches long) for sweeter, more tender flesh.

Slice lengthwise for grilling to create nice char marks and reduce cooking time.

Pat dry before cooking to encourage browning and prevent excess moisture.

Yellow squash cooks quickly—watch carefully to avoid mushiness.

Garlic, lemon, olive oil

Fresh herbs: basil, dill, thyme

Corn, tomatoes, bell peppers

Goat cheese, feta

Cumin, paprika

Overcooking until mushy; squash needs only 3–5 minutes of high heat.

Washing and storing wet, which speeds spoilage.

Choosing very large squash, which tend to be seedy and watery.