All About Yellow squash
Your complete guide to yellow squash - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Yellow squash Last?
Storage times and freshness tips for yellow squash in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw, Whole in Fridge5-7 days
Signs of Spoilage
Soft spots, wrinkled or shriveled skin, dark discoloration (brown/black patches), sliminess on the surface, or visible mold growth (fuzzy white, green, or black spots).
How to Check
Visually inspect for any mold, significant discoloration, or excessive wrinkling. Gently squeeze the squash; it should feel firm and solid. Any soft, squishy, or mushy areas indicate spoilage. A fresh yellow squash has a very mild, earthy aroma; a strong, sour, or unpleasant smell is a sign it has gone bad.
Storage Tips
Store unwashed in the crisper drawer of your refrigerator. Avoid placing it in an airtight plastic bag, as trapped moisture can accelerate spoilage. A loose plastic bag or simply in the crisper drawer allows for better airflow.
Raw, Cut in Fridge2-3 days
Signs of Spoilage
Slimy texture on the cut surfaces, drying out or browning edges, strong sour or fermented odor, or visible mold.
How to Check
Visually check for any sliminess, discoloration, or fuzzy mold on the cut surfaces. The cut areas should not feel excessively soft or slimy to the touch. A sour, strong, or fermented smell is a clear indicator of spoilage.
Storage Tips
Store cut squash in an airtight container or tightly wrapped in plastic wrap in the refrigerator to minimize moisture loss and exposure to air, which can cause drying and browning.
Cooked in Fridge3-4 days
Signs of Spoilage
Off-odor (sour, fermented, or stale), excessively mushy or slimy texture, visible mold growth, or unusual discoloration.
How to Check
Visually inspect for any mold, strange discoloration, or a slimy film on the surface. Cooked squash should smell fresh or like the ingredients it was cooked with; any sour, pungent, or unpleasant odor means it's spoiled. It should not feel excessively slimy or mushy beyond its original cooked texture.
Storage Tips
Allow cooked squash to cool completely before transferring it to an airtight container and refrigerating within 2 hours of cooking. This prevents bacterial growth and condensation.
Raw/Blanched in Freezer10-12 months
Signs of Spoilage
Significant freezer burn (dry, leathery, discolored patches), strong off-flavors after thawing (rare if properly frozen), or an extremely mushy texture after thawing (beyond what's expected for frozen vegetables).
How to Check
Visually check for large areas of freezer burn. While small amounts of freezer burn are usually harmless, large areas can significantly affect quality. If it smells distinctly off or has a very unpleasant taste after thawing and cooking, it's best to discard.
Storage Tips
For best quality, wash and slice/dice the squash, then blanch in boiling water for 1-2 minutes, immediately transferring to an ice bath to stop cooking. Drain very well. Spread pieces in a single layer on a baking sheet and freeze until solid (flash freezing) before transferring to freezer-safe bags or containers, removing as much air as possible. Label with the date.
Cooked in Freezer3-6 months
Signs of Spoilage
Freezer burn, significant changes in flavor or texture after thawing, or off-odors after thawing.
How to Check
Visually check for freezer burn. Any sour or unpleasant smell/taste after thawing indicates spoilage.
Storage Tips
Ensure cooked dishes are cooled completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date. Thaw in the refrigerator before reheating.