Welcome to the definitive types of squash & pumpkins list! There are so many varieties of squash and pumpkins, from small green squash (like Kabocha and Buttercup) to large blue pumpkins (hello Hubbard) – and everything in between.
This guide to all of the different types of squash helps you identify them, learn all about them, and how to cook them, too!
Squash, which includes pumpkins, is a type of fruit that lives within the gourd family, the scientific name of which is called “Cucurbitaceae.” While it’s scientifically a fruit, it’s treated more like a vegetable.
There are SO many types of squash out there, but the two main categories are winter squash, like pumpkins, butternut squash, and spaghetti squash; and summer squash, like zucchini and pattypan.
As a passionate gardener and home cook, I’m always excited to try new varieties of fruits and vegetables Over the years, I’ve become increasingly enamored with the diverse world of squash While most folks are familiar with green zucchini, there are actually many delightful types of yellow summer squash to discover.
In this article, I’ll provide an overview of some of the most common yellow squash varieties and include photos so you can easily identify them. Whether you’re shopping at a farmer’s market or growing squash in your own garden, keep an eye out for these tasty and nutrient-dense yellow squash types!
Yellow Crookneck Squash
One of the most popular yellow squash varieties is yellow crookneck squash. As the name implies, this type of squash has a slender, curved neck that bulges into a round bottom resembling a goose or swan.
The skin can be either bumpy or smooth. Yellow crookneck squash tends to have a thicker, waxier skin and larger seeds compared to other summer squash. The flesh inside is creamy white with a mildly sweet, nutty flavor.
This squash variety dates back to colonial America and was likely grown by Thomas Jefferson on his Monticello estate. It’s easy to incorporate into any recipe calling for zucchini or other summer squash. Try sautéing, roasting, grilling, or adding it to baked goods.
![Yellow crookneck squash on a wood table]
Straightneck Squash
Closely related to yellow crookneck squash, straightneck squash has an oblong, cylindrical shape without the signature curve. The smooth, golden skin shades lighter toward the blossom end.
Straightneck squash has a delicate texture and a sweet flavor that’s less nutty than crookneck varieties. You can easily substitute one for the other in recipes. It’s fantastic pan-fried, roasted, grilled, or spiralized into healthy noodles.
![Yellow straightneck squash slices on a wood table]
Fortune Squash
Fortune squash, also called fortune zucchini, resembles a pale yellow zucchini with a slightly bulbous end near the stem. It has mild, sweet flavor and smooth texture like other summer squash.
This variety is easy to incorporate into any zucchini recipe. Try grilling, sautéing, roasting, baking into quick breads or muffins, or spiralizing into low-carb noodles. It also makes vibrant additions to squash salads.
![Yellow fortune squash slices with blossom]
Yellow Summer Squash
As the name suggests, yellow summer squash is one of the most common varieties found in grocery stores. It looks like a bright yellow zucchini with a straight cylindrical shape and smooth skin.
The creamy white flesh has a delicate sweetness and works well raw or cooked. Yellow summer squash shines grilled, roasted, sautéed, or substituted in baked goods that traditionally call for zucchini.
![Yellow summer squash slices on a wood table]
Gold Rush Squash
Gold rush squash offers a vivid contrast between golden yellow skin and a pale green blossom end resembling a zucchini. The smooth, glossy skin covers tender flesh with a mildly nutty zucchini-like flavor.
Gold rush plants have an open habit that makes the squash easy to harvest. Try sautéing, roasting, grilling, or incorporate it into breads, fritters, and muffins. It also creates eye-catching spirals when spiralized into noodles.
![Whole gold rush yellow squash]
Zephyr Squash
Zephyr squash has a signature two-tone appearance with a yellow body and light green ends. The oblong shape and tender flesh make it perfect for slicing into coins for the grill or sauté pan.
This heirloom variety has thin skin, so take care not to bruise it during harvesting and handling. Zephyr squash has a delicate, sweet flavor that caramelizes beautifully when cooked over high heat.
![Halved yellow zephyr summer squash]
Patty Pan Squash
Patty pan squash, also called sunburst or scallop squash, are recognizable by their cute, flattened shape with scalloped edges. The skin can be green or yellow.
These petite squash have tender edible skins and mildly sweet flesh. Their compact size makes them perfect for stuffing, grilling, roasting, or pan-frying. They also work nicely as edible bowls for dips and appetizers.
![Three yellow patty pan summer squash]
Chayote Squash
Chayote squash has a pale green, pear-shaped body with faint ridges running lengthwise. The flesh is mildly sweet and crisp with a texture similar to other summer squash when cooked.
This squash originated in Mexico and Central America. You can add raw chayote squash pieces to salads, cook them into stews or tacos, roast or grill for a side dish, or pickle for a tasty condiment.
![Sliced yellow chayote squash]
Tatuma Squash
Tatuma squash, also called calabacita, looks like a pale green zucchini often with a round or oblong shape. While the smooth skin is firmer than other summer squash, the flesh is sweet and flavorful.
Tatuma has a longer growing time but holds up better to heat. Its versatility allows you to swap it into any favorite zucchini recipe for extra flavor. Try grilling, sautéing, or adding to baked dishes.
![Whole yellow tatuma squash]
Cousa Squash
Also called Middle Eastern zucchini, cousa squash resembles a pale green zucchini or cucumber with creamy white flesh. It has a mildly sweet flavor and thin, edible skin.
Cousa works nicely grilled, sautéed, baked into breads, or hollowed out for stuffing. Its tender texture particularly shines when eaten raw in salads and other chilled dishes.
![Sliced yellow cousa squash]
Jack O’ Lantern Pumpkin
Cucurbita pepo (Pumpkin Group). Jack O’ Lantern Pumpkins are bred for carving, not for eating. But that doesn’t mean you can’t eat them! Yes, you can eat Jack O’ Lantern Pumpkins (but please not after they’ve been carved, for food safety reasons). These winter squash are probably not going to be your top choice, though – the flesh is typically stringier and not as sweet as Sugar Pie Pumpkins.
Cucurbita maxima. Winter squash. This medium-to-large gray-blue heirloom pumpkin weighs in at around 6-10 pounds but can be grown up to 20 pounds. This beautiful Australiam pumpkin sports a flattened, classic pumpkin shape, which makes it a popular choice for ornamental displays. Its deep orange flesh has a rich, sweet flavor.
Cucurbita pepo. This small winter squash – weighing in at just 1-1.5 pounds – is a rounder, more squat variation of Delicata. Jester Squash are oval-shaped, ivory with green striped ribs and a few yellow speckles here and there.
It is considered to be one of the best-flavored squash, with sweet and mild flesh and a skin that is tender enough that you don’t have to peel it off if you don’t want to. Preparations include slicing into rings skin-on and roasting, or roasting the halves a’la Acorn Squash.
Cucurbita maxima. This Japanese squash is a popular winter squash, small-to-medium in size (1.5 – 5 pounds) with a slightly flattened round shape. The rind is a beautiful deep green; inside you’ll find sweet, yellow-orange, nutty flesh with a light, fluffy, dry texture. Kabocha is also known as Japanese Pumpkin. There are many varieties of Kabocha Squash including Blue Kuri and Red Kabocha.
Cucurbita pepo. Winter squash. Medium in size at five to eight pounds, Kakai Pumpkins are a beautiful Japanese pumpkin with green and orange mottled markings and raised ribs. A beautiful pumpkin to display, but what’s really cool about Kakai Pumpkins are the seeds! Kakai Pumpkins are known and grown for their hull-less seeds – think the green pepitas you see in the store. The flesh is considered rather tasteless – get this one for its looks and those wonderful seeds.
Musquee de Provence Pumpkin
Cucurbita moschata. Musquee De Provence Pumpkin is a large, flat pumpkin with vast lobes and deep ribs. Its unique and beautiful coloring features a musky orange with dotted splotches of true green. Weighing in at an average of 20 pounds each (but sometimes up to 40!), this heirloom is a big one! Musquee De Provence originated in southern France, where one can often find wedges of the pumpkin for sale at farmer’s markets to take home for cooking. The deep orange flesh is known for being excellent tasting, with a sweet, mild, and very nutty flavor. Otherwise known as Fairytale Pumpkin.
Cucurbita moschata. Naples Long Squash is one huge squash! Weighing in from 20 to 50 pounds (yep!) this winter squash has a deep green skin, deep orange interior, and is considered to be sweet and rich in flavor.
Popular Kinds of Summer and Winter Squash
FAQ
What are the different types of yellow squash?
Yellow squash includes a smooth-skinned, straightneck variety and a crookneck variety that is known for its curved neck and “lumpy” skin. Yellow squash is a vigorous grower and homeowners often only need a few plants to produce enough for their summer meals.
What is the difference between yellow squash and crookneck squash?
Crookneck squash is essentially an heirloom version of the more zucchini-shaped yellow squash. The crooked neck is basically just bred out of the straighter, more uniformly oblong version of yellow squash. (Read more about this lemon-yellow squash in my Crookneck Squash Guide!)
What is the best tasting yellow squash to grow?
Consider types such as yellow crookneck, pattypan, or Lebanese known for their flavor and resilience.