Yellow Crookneck Summer Squash brings classic garden-to-table appeal with golden-yellow skin, a distinctive curved neck, and tender flesh with a mild, buttery flavor. These heirloom, non-GMO seeds grow compact bush plants that reward frequent picking with a continuing supply of summer squash. Harvest young fruit at approximately 4–5 inches long for tender skin and small seeds. This packet contains 100 seeds. Expect approximately 52 days from transplant, with timing dependent on growing conditions.

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

Texas Minimum Germination Rate: 75%

Why Choose Yellow Crookneck Summer Squash?

• Classic kitchen versatility: Mild, buttery-tasting harvested squash works well in skillet dishes, grilled sides, casseroles, and fresh salads.
• Productive bush plants: A compact growth habit makes harvesting accessible without the long runners of vining squash.
• Tender young harvests: Pick at 4–5 inches rather than waiting for oversized fruit with tougher skin and larger seeds.
• Heirloom and open-pollinated: A traditional variety for gardeners interested in seed saving. For true-to-type seed, manage cross-pollination with compatible squash and allow selected fruit to fully mature.
• 100 non-GMO seeds: Plan successive warm-season sowings or share a garden project with family.

Planting Tips for Success

• Sun and soil: Choose full sun and fertile, well-drained soil amended with finished compost.
• Sowing: Direct sow approximately 1 inch deep after frost danger has passed and soil has warmed. Follow packet guidance for spacing and local planting dates.
• Room to grow: Leave sufficient space around each bush for airflow and harvesting. Use a spacious container with drainage if container-growing.
• Watering: Water deeply at soil level and maintain consistent moisture, especially during flowering and fruit development.
• Feeding: Use fertilizer according to its label and your soil needs; excessive nitrogen can favor leaves over fruit.
• Support: Bush plants generally do not need a climbing trellis. Keep fruit off persistently wet soil with clean mulch, without burying the crown.
• Pollination: Encourage pollinators. If hand-pollinating, transfer pollen from a male flower to a female flower in the morning.
• Harvest and plant health: Check plants every day or two, cut fruit carefully, and inspect regularly for squash pests. Frequent young harvests encourage continued production.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Skillet-sautéed: Slice young harvested squash into rounds and cook in a broad skillet with oil, garlic, and herbs for lightly browned edges.
• Grilled: Halve young squash lengthwise, brush with oil, and grill until tender.
• Baked: Add sliced squash to casseroles or roast pieces on a sheet pan without overcrowding.
• Fresh: Wash tender young squash and slice thinly into salads.
• Fritters: Grate squash, lightly salt, and squeeze out excess liquid before mixing into a fritter batter.

Order Yellow Crookneck Squash Seeds Today

Grow your own tender summer squash and bring a fresh harvest from your garden to your table.

Nutritional Information

Applies to harvested yellow squash, not planting seeds. The following approximate values are retained from the existing listing for 1 cup of cooked yellow crookneck squash, approximately 180 grams.

• Calories: Approximately 36 calories.
• Total Fat: Approximately 0.5 grams.
• Sodium: Approximately 2 milligrams.
• Total Carbohydrate: Approximately 7.8 grams.
• Dietary Fiber: Approximately 2.5 grams.
• Total Sugars: Approximately 3.2 grams.
• Protein: Approximately 1.6 grams.
• Vitamin C: Approximately 22% Daily Value.
• Vitamin B6: Approximately 11% Daily Value.
• Manganese: Approximately 16% Daily Value.
• Magnesium: Approximately 9% Daily Value.
• Folate: Approximately 8% Daily Value.

Values vary with growing conditions and preparation; these are not a verified variety-specific laboratory analysis. Added oil, cheese, and salt change the finished dish's nutrition.

Important Disclosures

• Variety Disclaimer: Appearance, yield, and maturity vary with climate, soil, and gardening practices. Harvest young for the best tenderness.
• Seed Storage: Keep seeds cool, dry, and away from direct sunlight; viability depends on storage conditions.
• Planting Zones: Grow as a warm-season annual after frost danger has passed. Consult local extension guidance for your planting window.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic-Parmesan Yellow Crookneck Squash Skillet

Use harvested Yellow Crookneck squash grown from your seeds, not the seed packet contents. Serves 4 as a side. Preparation: 10 minutes. Cooking: approximately 12 minutes.

Ingredients

• 1 pound young Yellow Crookneck squash, washed, trimmed, and sliced into 1/4-inch rounds or half-moons
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice, optional

Directions

1. Wash the harvested squash under running water, trim the ends, and slice evenly. Pat dry.
2. Heat olive oil in a large skillet over medium-high heat. Add squash in a mostly single layer; cook in batches if needed.
3. Cook for 8–10 minutes, turning occasionally, until lightly golden and tender. Reduce heat if browning too quickly.
4. Reduce heat to medium-low, add garlic, and stir for 30–60 seconds until fragrant without burning. Season with salt and pepper.
5. Remove from heat and toss with Parmesan and parsley. Add optional lemon juice and serve warm.

Options and storage: Omit Parmesan for a dairy-free version and add extra herbs. Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days.

Growing a Doomsday Garden by David Schulze