Yellow squash are an often underappreciated vegetable native to the Americas that is overproduced by backyard gardeners everywhere.
As long as the squash remains firm you’re good to go — it’s time to toss if the flesh becomes flabby. No need to store in the fridge.
Chop off the ends and the sky’s the limit! Yellow squash doesn’t have much of its own flavor, so think of it as a blank canvas awaiting your imaginative creations. Wonderful when roasted, sauteed, or grilled with olive oil, salt, and pepper.