Get some at the Market today (2:30-5:30PM)! See more about Yellow Summer Squash on the AFM Website!
Yellow Straightneck squash is a summer variety of squash and botanically a part of Cucurbita Pepo. Also known as early prolific Straightneck or simply yellow summer squash it is predominately grown and utilized in North America. Similar to the yellow crookneck, it can be harvested when immature at its baby squash stage or left to mature on the vine to a full sized summer squash.
Why is Squash So Good For You?
Yellow Straightneck squash contains carotenoids which gives the squash its signature yellow hue and acts as antioxidants in the human body. Additionally, they contain lutein, which has been shown to aid in healthy eyes and can help prevent buildup of plaque in arteries. The Yellow Crookneck squash is also a source of alpha-carotene, beta-carotene, folate, fiber and bio-available copper.
What does it look/taste like?
Yellow Straightneck squash has thin glossy skin which can vary from a light butter yellow to a bright lemon yellow. Yellow Straightneck squash closely resembles the yellow crookneck squash with a tapering cylinder shape, but unlike the crookneck does not have a curved neck. The skin may be pebbled with bumps or smooth, encasing a paler yellow or white flesh. For best flavor and texture the squash should be harvested when five to six inches in length or less. It offers a classic summer squash flavor; mild with nuances of black pepper and nuts and a slightly buttery flavor when cooked.
How do you eat it?
The Yellow Straightneck is a classic summer squash and can be used both raw and cooked in recipes that call for zucchini or summer squash.
When sliced thin it can be layered into lasagna, enchiladas and ratatouille or utilized raw in salads and carpaccio.
Grate and add to coleslaw, quick breads and pancakes.
Sliced into rounds or lengthwise it can be steamed, grilled, roasted, sautéed or breaded and deep fried.
Larger squashes are perfect for halving, hollowing slightly and stuffing with meats, cheeses and starches.
Cooked squash can also be pureed to make sauces and soups.
Its flavor pairs well with summer vegetables such as tomato, eggplant, corn, shelling beans, peppers, toasted nuts, fresh herbs such as oregano, parsley and basil, roasted chicken, shellfish and cheeses such as ricotta, parmesan and feta.
To store, keep Yellow Straightneck squash refrigerated and use within five to seven days.