SeasonSort Week of Sep 4 · updated Fri

Yellow Squash

Peak season in the Midwest · up 35% this week

$1.49 /lb

This week

↑35%

Vs last week

Calories/serv

1 g

Protein/serv

Seasonality of yellow squash

This vegetable is at its local-harvest peak from June through September, and is generally in stores from May through October. This week it's peak season in the Midwest — buying it in season usually means better quality and, as the regional prices below show, a lower price.

Nutrition · per 113g serving

Calories

1.1 g

Protein

4.4 g

Carbs

0.3 g

Fat

1.1 g

Fiber

Per a typical 113g serving, scaled from the per-100g figures in USDA FoodData Central (Squash, summer, crookneck and straightneck, raw).

Cheapest yellow squash this week, by region

Buying yellow squash in the Northeast saves about 14% versus the Midwest this week.

Buying yellow squash

How to pick a good one: Same rules as zucchini and the same trap: pick the small, firm, glossy ones. Yellow squash bruises more visibly, so check the underside. A slightly crooked neck is a variety trait, not a defect.
What a good price looks like: Priced almost identically to zucchini and usually stacked beside it: a dollar to $1.50 a pound in season. When one is on ad and the other is not, they substitute directly in any cooked dish, so buy whichever is cheaper that week. The two rarely drop at the same time, which makes them a useful pair to watch together.
What you actually get: A medium yellow squash is about 200 g and gives roughly 1.75 cups sliced. Two serve four as a side. Like zucchini it is almost entirely edible, so the shelf weight is close to the cooking weight — but expect it to shed a third of its volume in the pan.

Storing and cooking yellow squash

How to store it: Crisper drawer, unwashed, loosely bagged, five days to a week. It softens a little faster than zucchini does.
In the kitchen: Treated exactly like zucchini, with one difference: yellow squash has thinner skin and slightly softer flesh, so it goes to mush faster. Cut it a touch thicker, cook it a touch hotter, and take it off the heat while the pieces still have some resistance. Crookneck varieties have a dense neck and a seedier bulb — if the bulb is large, halve it and scoop the seeds out.
Getting the most out of it: Sweeter and more delicate than zucchini, which makes it good raw in thin ribbons with lemon. Sauté it hot and fast with onion, or roast it. Treat it as interchangeable with zucchini in nearly any recipe and buy whichever is cheaper that week.

Cook with Yellow Squash · cheapest dishes first

See all 119 recipes with yellow squash →Filter by diet, time, budget, and macros.

Price from the USDA National Retail Report. Nutrition per typical serving, computed from USDA FoodData Central.

Yellow Squash — FAQ

When can you buy yellow squash in season?

This vegetable is at its local-harvest peak from June through September, and is generally in stores from May through October. This week the Midwest has yellow squash marked peak season.

What's the price of yellow squash right now?

As of the week of September 4, 2026, the price of yellow squash in the Midwest is $1.49/lb, up 35% from last week. It's cheapest in the Northeast at $1.28/lb.

How many calories and how much protein are in yellow squash?

A typical 113g serving of yellow squash has about 21 calories, 1.1g protein, 4.4g carbohydrates, 0.3g fat, and 1.1g fiber, per USDA FoodData Central.

What can I make with yellow squash?

SeasonSort indexes 119 recipes that use yellow squash, each with its cost per serving computed from this week's prices — starting from about $0.53 a serving. The cheapest are listed on this page, with a link to the full filtered list.