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Y is for Yellow Squash

Yellow squash is a type of gourd called summer squash. It’s a fruit that we treat like a vegetable. Yellow squash used to grow wild all over the United States, because it is native to North America. The squash that we eat is the bottom part of the squash flower. Yellow squash is called summer squash because it used to be available only in the summer, just like winter squash used to be available only in winter. Now, we have both types available all year round, because of a global growing economy. They can be shipped here from warmer parts of the world any time.

Yellow squash can be sliced and served raw with a yogurt dip or hummus for a quick snack or thinly sliced and added to sandwiches for a crunchy and nutritious alternative to lettuce. It can be raw or cooked and added to pasta, soups, stews, or baked goods. Grate yellow squash and put in muffins and quick breads to add moisture and vitamins and minerals!

Try these fun and tasty yellow squash patties. They’re quick and easy to prepare, and kid friendly, and little ones can help to mash the patty mixture together! This recipe makes a lot, so you can freeze some for an easy-to-reheat side dish for a busy night.

Yellow Squash Patties (serves 12)                                                                                                                                                                                                                                                                                                                     recipe from


  • 8 medium yellow squash, shredded
  • 1 onion, shredded
  • 1 1/2 tablespoons salt
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 egg, lightly beaten
  • 1 cup shredded Cheddar cheese
  • ground black pepper to taste
  • 1 tablespoon vegetable oil


  1. Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
  2. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
  3. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
  4. For a boost of protein, serve patties with a dollop of plain Greek yogurt.