Yellow squashes are harvested when immature, while the rind is still tender and edible. They are a long, slim summer squash aptly named for its bright, golden yellow skin which is shiny and smooth. Its interior flesh is creamy white with a firm yet succulent texture and moist seed cavity.
Flavor-wise yellow quash are mild-tasting with a hint of vegetable sweetness. Small to medium (young to middle-aged) yellow squash offer prime texture and flavor — thin, crisp skin and tender, mildly sweet and nutty flesh. It has mildly sweet and watery flesh, and thin tender skins that for most recipes don't need to be peeled off. Because it retains its color after cooking, it also makes a sunny addition to any dish.
It can be used raw or cooked and in both sweet and savory preparations. Yellow squash can be stir fried, sauteed, grilled, fried, steamed or hollowed out, stuffed and baked.
Yellow squash bruises easily and ideally should be used immediately but will keep for up to a week in cold, dry storage.