Whether it's a backyard plot or a few planters on a balcony or fire escape, cooks with home gardens can savor the seasonal taste of just-harvested yellow squash. With its swanlike neck, pale flesh, and mild taste, yellow squash is perfect for blending with other ingredients or in simple preparations highlighting the taste of fresh herbs. Because it has a high water content, it doesn't require much cooking; raw, it adds nice texture to a salad of greens or a crudite plate. In addition, yellow squash is a good source of vitamins A and C, and fiber, as well.

If you have your own garden, you probably know you'll have an abundance of yellow squash from early to late summer; you may see them in markets is some regions year round. Whether you're gathering them from the backyard or supermarket produce bins, though, choose smaller squashes with bright-colored, blemish-free skins. Refrigerate in plastic bags for no more than five days.

A bumper crop of squash can challenge the inventiveness of the most dedicated cook. But to the left are some recipes to get you started. Or view all our yellow squash recipes.