Crookneck squash is a variety of summer squash (Cucurbita pepo) distinguished by its bulbous base, narrow curved neck, and bright yellow skin. Unlike winter squashes, it is harvested immature when the flesh is tender and the seeds are soft and edible.
The flavour is mild and slightly sweet, similar to zucchini. It can be sautéed, grilled, roasted, or used in fritters, soups, and casseroles. The skin is edible but can become bumpy and tougher as the fruit matures.
Crookneck squash is more common in North American cooking than in Australian kitchens, but it is grown by home gardeners and available at farmers’ markets during the warmer months. It is part of the same species as zucchini, pattypan squash, and many ornamental gourds.
How it's produced
Crookneck squash is grown as a warm-season annual, planted from seed after the risk of frost has passed. The plants are bushy and productive, typically beginning to fruit within 50 to 60 days of planting. They need full sun, regular watering, and fertile, well-drained soil.
Fruits are picked by hand when small to medium-sized — roughly 15 to 20 centimetres long — before the skin toughens. Regular harvesting encourages continued production throughout the growing season. In commercial production, the squash is cooled quickly after harvest to maintain freshness and sold within days, as summer squash has a short shelf life.
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