Summer squash is the tender side of the squash family. Unlike winter squash, it is harvested young, has edible skin, and needs to be used fairly quickly.
It is also one of the most abundant crops of peak summer. When local farms have it, they often have a lot of it, which is why having several simple uses matters.
Varieties worth knowing
Yellow straightneck squash is smooth, mild, and easy to slice. It cooks much like zucchini.
Yellow crookneck squash has a curved neck and sometimes bumpier skin. It can taste a little richer and nuttier than straightneck.
Pattypan squash is round and scalloped, like a small flying saucer. Its dense flesh makes it good for grilling, roasting, and stuffing.
Zucchini is technically summer squash too, though it has its own guide because it is so common.
Tromboncino is a long, pale Italian squash sometimes sold as summer squash when young. It is less watery than standard zucchini.
When summer squash is in season
Summer squash peaks from June through September in most of the US. The biggest abundance usually arrives in July and August.
It grows quickly, so local quality can be excellent. Very large squash are often the result of fruit staying on the plant too long.
How to pick summer squash
Look for firm squash with glossy skin and no soft spots. Smaller and medium pieces usually have better texture.
Avoid squash with wrinkled skin, deep cuts, or spongy ends. Oversized squash can still be used, but they are usually seedier and more watery.
At a farm stand, ask whether the squash was picked that morning. Freshness makes a difference because tender squash loses quality quickly.
How to store summer squash
Refrigerate summer squash unwashed in the crisper drawer. Keep it dry and use it within about a week.
Do not store it like winter squash. Summer squash has tender skin and higher moisture, so it is not built for long pantry storage.
How to use summer squash
Sauteed: Slice into half-moons and cook hot and fast with olive oil, salt, and garlic. Avoid crowding the pan.
Grilled: Cut lengthwise into planks or halves, oil lightly, and grill until marked and just tender.
Roasted: Roast at high heat so moisture evaporates and the edges brown.
Stuffed: Pattypan and medium yellow squash can be hollowed and filled with grains, meat, herbs, or cheese.
Raw: Very fresh small squash can be shaved thin for salads with lemon, olive oil, herbs, and Parmesan.
Baked: Grated squash can go into quick breads, fritters, and casseroles when the harvest piles up.
Find fresh summer squash from local farms near you during peak summer, when it is tender, affordable, and abundant.
Flavor pairings
- Basil - A natural summer pairing.
- Garlic - Works in almost every cooked preparation.
- Lemon - Helps keep mild squash lively.
- Parmesan - Adds salt and depth.
- Tomatoes - Peak in the same season and work in sautes, gratins, and pasta.
- Corn - Another summer partner for skillet dishes and salads.