Squash Summer Yellow Crookneck is the quintessential American summer squash — a timeless heirloom variety celebrated for its rich buttery flavor, tender flesh, and instantly recognizable curved neck and golden-yellow warted skin. This vigorous, prolific plant delivers an abundant harvest throughout the entire summer season, producing fruit that is best harvested young at 4–5 inches for peak tenderness, sweetness, and small seeds. Larger fruit develops tougher skin and larger seeds but remains excellent for stuffing, baking, and grilling. Plants are compact and bushy, making Yellow Crookneck a practical choice for standard garden beds, raised beds, and larger containers. One of the fastest-maturing summer squash varieties available — ready to harvest in just 52 days from transplant. A true garden workhorse that delivers all season long.

Germination Rate: 85%. Test Date: 8/25. OSI.

Why Choose Squash Summer Yellow Crookneck?

• Exceptional Buttery Flavor: Rich, sweet, buttery taste that defines classic summer squash — outstanding raw, sautéed, grilled, roasted, or baked.
• Ultra-Fast Harvest: Ready in just 52 days — one of the quickest summer squash varieties for a fast first harvest and early-season garden productivity.
• Prolific All-Season Producer: Continuous heavy yields from first harvest through fall frost — the more you pick, the more the plant produces.
• Best When Small: Harvest at 4–5 inches for peak tenderness, smallest seeds, and sweetest flavor. Larger fruit (6–8 inches) is excellent for stuffing and baking.
• Iconic Appearance: The distinctive curved neck and golden-yellow warted skin make Yellow Crookneck instantly recognizable at farmers markets, CSA boxes, and dinner tables.
• Compact Bushy Plants: Bush habit (not vining) is practical for standard beds and raised beds — no sprawling vines to manage.
• Heirloom & Open-Pollinated: Save seeds year after year for a self-sustaining garden.
• Non-GMO: DNA structure never altered from natural traditional breeding methods.

Planting Tips for Success

• Sunlight: Full sun — at least 6–8 hours per day for maximum productivity and fruit development.
• Soil: Rich, well-drained soil with a pH of 6.0–7.0. Amend generously with compost before planting. Plant in raised hills or mounds for optimal drainage and warmth.
• Planting: Direct sow outdoors after all frost risk has passed and soil temps reach 60°F+. Sow 1 inch deep, 3–4 seeds per hill. Thin to 2 plants per hill once established. Can start indoors 3–4 weeks before last frost, though direct sowing is preferred.
• Spacing: Space hills 3–4 feet apart; rows 4–5 feet apart. Bush habit requires less room than vining varieties but still needs good air circulation.
• Watering: Water deeply at the plant base 1–2 times per week. Avoid wetting foliage to prevent powdery mildew. Consistent moisture is critical during flowering and fruit set.
• Fertilizing: Apply a balanced fertilizer at planting. Side-dress with a low-nitrogen formula once plants begin flowering to support fruit production over foliage.
• Pollination: Separate male and female flowers appear on the same plant. Male flowers appear first; female flowers (with a tiny squash at the base) follow 1–2 weeks later. Hand-pollinate with a soft brush in early morning if bee activity is low.
• Harvesting: Check plants every 1–2 days — summer squash grows rapidly and overripe fruit suppresses new production. Harvest with a sharp knife or pruners at the stem. Consistent harvesting is the single most important factor for maximum season-long yield.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: We pledge to sell only non-GMO, open-pollinated seeds. Read our Safe Seed Integrity Pledge.
• Vegetable Seed License: All seeds sold under our standard Vegetable Seed License.

Cooking Methods & Uses

• Sautéed: The classic preparation — slice into rounds and sauté in butter with garlic and fresh herbs for 5–7 minutes until golden and tender. The curved neck slices into attractive rounds.
• Grilled: Halve lengthwise, brush with olive oil and seasoning, and grill over medium-high heat 3–4 minutes per side until grill marks appear and flesh is tender.
• Stuffed & Baked: Larger 6–8 inch fruit is ideal for halving and stuffing with sausage, rice, cheese, and herbs then baking at 375°F for 25–30 minutes.
• Raw in Salads: Slice thin on a mandoline for raw summer salads with lemon vinaigrette, shaved Parmesan, and fresh mint — young fruit (under 5 inches) is best.
• Fritters & Pancakes: Grate, salt to draw out moisture, and fold into cornmeal or flour batter for crispy summer squash fritters.
• Freezing: Blanch sliced rounds for 3 minutes, cool, and freeze in a single layer before bagging — use in soups, casseroles, and stir-fries through winter.

Order Yellow Crookneck Squash Seeds Today

Order yours today and grow your own fresh Yellow Crookneck Squash in your spring and fall gardens.

Nutritional Information

(Applies to harvested yellow squash, not seeds. Per 1 cup (180g) cooked yellow crookneck squash.)

• Calories: 36
• Total Fat: 0.5g
• Sodium: 2mg
• Total Carbohydrate: 7.8g
• Dietary Fiber: 2.5g
• Total Sugars: 3.2g
• Protein: 1.6g
• Vitamin C: 22% DV
• Vitamin B6: 11% DV
• Manganese: 16% DV
• Magnesium: 9% DV
• Folate: 8% DV

Important Disclosures

• Variety Disclaimer: Harvest every 1–2 days — overripe fruit left on the plant signals the plant to stop producing and significantly reduces total season yield. Young fruit (4–5 inches) has superior flavor, tenderness, and small seeds. Results may vary by growing conditions and climate.
• Seed Storage: Store seeds in a cool, dry location. Properly stored summer squash seeds maintain viability for 4–6 years.
• Planting Zones: Grown as a warm-season annual in all USDA zones. Best in Zones 3–11 with at least 52–60 frost-free days. In Zones 9–11, plant in early spring (February–March) and again in late summer (August–September) for a second fall harvest.

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