Yellow Summer Squash

Store unwashed in a paper bag in the crisper drawer. Use quickly for best texture and flavor. Can be frozen (blanched or raw) but texture will soften significantly.

Choose smaller squash (6–8 inches) for tender flesh and fewer seeds.

Don't peel unless the skin is tough; the skin is edible and nutritious.

Slice lengthwise or into rounds for even cooking.

High heat and dry methods (grilling, roasting) caramelize the flesh nicely.

Avoid overcooking; it turns mushy and watery quickly.

Garlic, lemon, olive oil

Fresh basil, tomatoes, mozzarella

Mint, feta, red onion

Thyme, Parmesan

Waiting too long to use it; summer squash deteriorates quickly.

Crowding the pan when sautéing, which steams instead of sears.

Cooking at low heat; high heat prevents water loss and mushiness.

Removing seeds before cooking; they're edible in young squash.