Yellow squash, along with other summer squash, is part of the species C. pepo (pentagonal, prickly stem). Summer squashes usually have a soft edible shell and seeds, they ripen in summer and need to be eaten soon after harvest.
How to Select
Look for smaller yellow squash that is firm and free of blemishes Avoid large yellow squash that is soft.
How to Store
Refrigerate in a plastic bag with some air holes.
How to Prepare
Rinse in cold water. Trim tops and bottoms. Peel if skin is tough. Eat raw: Add to salads or have as a snack with dip. Eat cooked: Steam, microwave or boil until tender, bake, roast, stir-fry, or sauté. Add to pasta and rice dishes, soups and stews, and casseroles.