Yellow Squash

How to Select Yellow Squash

Select yellow squash with a rind that is shiny and firm, but not too hard. Avoid any squash with cuts or discoloration.

Select squash that are average in size. Large squash may have a woody or fibrous texture, while smaller squash are less flavorful.

Pick up a few squash and weigh them in your hand. Select squash that are heavy for their size.

How to Store Yellow Squash

How To Store Fresh Yellow Squash: Wash the yellow squash under cool or lukewarm water, gently removing any dirt or debris. Place whole squash in an air-tight container or a sealed plastic bag (press as much air out as possible before sealing). Whole yellow squash will keep for up to 1 week in the crisper drawer of your refrigerator. You may also cut yellow squash into smaller pieces before storing, but you should plan to use it within 24 hours.

How To Freeze Yellow Squash: Wash the yellow squash under cool or lukewarm water, gently removing any dirt or debris. Cut the squash into 1/2 inch rounds or cubes. Blanch the squash pieces by boiling them for 3 minutes and, using a colander, immediately dunking them into cold water for 2-3 minutes. Freeze the blanches squash on a cookie sheet for 2-4 hours, then transfer to an airtight plastic bag. Frozen squash will keep for up to 10 months.

How To Store Dehydrated Yellow Squash: Wash the yellow squash under cool or lukewarm water, gently removing any dirt or debris. Cut the squash into 1/2 inch rounds. Blanch the squash pieces by boiling in water and citric acid, using 1 tsp citric acid for every 1 gallon water. Boil for 3 minutes and, using a colander, immediately dunk squash pieces into cold water for 2-3 minutes. Arranged the blanched pieces on a dehydrator tray with no pieces touching. Place the tray in the dehydrator and set for 145 °F. Dry for 8-10 hours or until pieces are crisp and brittle. Place in a sealed plastic bag or airtight container and store in a cool, dry place for up to 12 months.

How to Serve Yellow Squash