Summer squash varieties include: yellow crookneck and straight neck, zucchini, patty pan (a small, pale green scalloped squash), and Scallopini (smaller dark green version of patty pan).
To increase shelf life, start with squash that is most flavorful; select small to medium-size squashes that are firm with unblemished skins.
Both crookneck and straightneck yellow squashes dehydrate rapidly, so place in a perforated plastic bag or just loose in the more humid crisper section of the refrigerator immediately after harvest or purchase. The unwashed squash should maintain a good condition and quality for up to 10 days.
Cooked yellow squash will last 2 to 3 days when refrigerated in a covered container.
Raw summer squash freezes poorly; it turns mushy due to its high water content.
Cooked summer squash can be pureed and frozen in an airtight container for several months.
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