Yes, summer squash or we call them "Crooked Neck Squash". They should not be green inside, more white with flat seeds (but not too many or too big, should be picked before that). This type of squash is my favorite to fry. I peel them, slice in rounds, dredge in flour, then fry in butter and oil until brown.

hahahahahaha! so summer squash is a real name!?? lOL when I planted it, I thought it would be a variety, maybe three. (can you tell I've never planted squash? ahahahaha!

Thank you!

Do you think that they will continue to ripen?. It was def. orangish inside, with a LOT of green tint! lol We could not eat it! lol when do you harvest?

The squash in the above photo is actually over ripe.

Summer squash, as the name implies is a squash that you can consume during the summer before the harder skinned varieties of squash are mature.

They are best when they are a bright yellow color and the skin is about the same texture as a cucumber.

There are dozens of ways to cook them. I also like to slice them and dredge in flour and saute as described above, but the more common method is so slice or cube them and either boil or steam until tender.

Another favorite is to combine equal parts of summer squash & zuchinni squash, sliced or cubed and boiled or steamed and served as a side dish.

My absolute favorite is to combine equal amounts of diced zuchinni & summer squash and steam until tender then combine that with stewed tomatoes and add a bit of Italian seasoning or Mrs. Dashes seasoning and serve as a side dish.

Way over ripe..

oh, DARN! really? LOL With all the chemo and the transplant, I forgot what it said on the back of the seed package.

I was not home for months this summer, I was living in
Seattle with the transplant, hospital and all.. Does that give me the excuse for being an idiot? LOL

why would the meat have a green tinge? The rind is thick and tough.

well, I think that they will look really nice out on the porch for Thanksgiving/Fall decorations, don't you? lol

anyway we can dry them out like gourds? lol

I forgot to mention above,,you do not need to peel them. The skin & seeds are all edible.

You can also cut them in small bite size pieces and put on a raw veggie platter with zuchinni, cucumber, carrots, brocoli & califlower.

I like them in salads like zuchinni, when they are small and smooth skinned and more buttery. I left some to harden like yours to use like gourds.

nanny beat me to it. I was going to say that it looked like a gourd to me. I would use the rest of them as a decoration on my Thanksgiving table. LOL

Kat, that squash is WAY PAST ready to cook! It should have been eaten about a month ago! LOL The skin would have been a creamy yellow and it would have been sooo good sliced and fried, or steamed with a little olive oil or butter. I grow those every summer and it's my favorite type of squash. It will make a lovely Thanksgiving decoration!

How do you all make Hubbard squash? We planted some for the first time this year and picked them a few weeks ago. I'd like to make a dish for Thanksgiving. I make acorn squash a lot by sitting it halved in a Pyrex dish and filling the cavity with brown sugar and marshmallow and bake at 350 for an hour. Would that be how to do the Hubbard?

When I was a kid I grew up on my Grandfathers dairy farm in N.E.Ohio and although we did have tractors we did most of our farm work the old way with horse drawn equipment in the same way the Amish do today. With 45 cows, 13 draft horses, sheep, hogs, chickens and a number of young heifers coming up we had to grow over 30 acres of hard yellow dent corn to produce feed for the animals.

In the spring when we were planting the corn Grandmother used to give us two or three large 3# coffee cans of squash and pumpkin seeds and as we filled the seed hoppers on the corn planter we would toss in a handful of Grandmas seeds.

In the fall we cut the corn with a single row corn binder that cut the corn and tied it in bundles, which were then dropped on the ground, and we later had to stand all those bundles up into corn shocks were it stood in the field to dry until we could haul it a load or two a day to the barn to be husked.

When the men were cutting the corn with the binder us boys had to run a couple rows ahead of the binder and find the pumpkins & squash, pick them and set them out in the cut part of the field so they wouldn't get run over by the binder then we had to hitch a team of horses to a box wagon and haul all the pumpkins and squash to the house and store them in the root cellar. In a typical year we would produce upwards of two tons of pumpkins and various varieties of squash, which were primarily Hubbards (which us boys affectionately called "HUBBUBS"), Acorn squash, Turbin Squash and Butternut squash and sometimes a few gourds which were used as decorations, cut into dippers or holes drilled in the sides and hung as bird houses.

Needless to say, throughout the fall and winter squash was a mainstay of our diet in the same manner as potatoes and Grandmother knew dozens of different ways to cook them.

For hubbards & butternut squash she primarily would cut them in half lengthwise, clean the seads out then steam or boil them, scoup the meat out of the shell, add butter and a touch of nutmeg and mash them and serve in the same manner as mashed potatoes (only no milk).

If Grandmother was feeling exceptionally ambitious she would sometimes make a squash pie in the same manner as making a pumpkin pie and on rare occasions she would make an indian pudding from the squash.

For the turbins and acorns she would cut them lengthwise, clean the seeds out, then place them face down on a cookie sheet with a bit of water and bake about 40 minutes in a moderate oven, then turn them right side up and put butter & honey in the cavity and bake another 15 to 20 minutes.

But my abolute favorite way of fixing acorns came in late November right after we butchered hogs..Grandmother would cut acorns lengthwise, clean the seeds out, then stuff the cavity with pork sausage and bake for an hour. To this day that remains my favorite way to fix acorn squash.

thank you everyone!