Yellow squash is a type of summer squash characterized by its yellow skin and mild, slightly sweet flavor. It has a tender texture and is versatile in cooking. Yellow squash can be sautéed, grilled, roasted, or used in soups, stews, and casseroles. Its delicate flavor pairs well with various herbs and seasonings, making it a versatile ingredient in both savory and sweet dishes.
Lack of pollinators, Powdery mildew, and downy mildew
Family
Cucurbitaceae
Companion Plants
Squash thrives alongside celery, onion corn, onion and peas
Pest
Squash bugs, cucumber beetles, and vine borers
Watering
Water yellow squash when the top inch of the soil feels dry, and ensure the soil is kept evenly moist. Avoid overwatering to prevent waterlogging and root issues.
Harvesting
To harvest squash wait until they are about 6 to 8 inches long and still tender. Use a sharp knife or scissors to cut the squash from the plant, leaving a small portion of the stem attached. Regular harvesting encourages more production, so keep an eye on your squash and harvest them before they become overly large and tough.
Culinary/ Uses
Yellow squash, is great for sautés, grilling, noodles and bread.
