Summer squash (Cucurbita pepo) is a warm-season annual vegetable in the Cucurbitaceae family. It is harvested while immature, when the skin is tender and the seeds are small. Varieties include yellow crookneck, yellow straightneck, zucchini, and pattypan. Summer squash is native to Central America and Mexico.
Squash is one of the oldest cultivated crops in the Americas, with archaeological evidence dating back 10,000 years. Summer squash varieties were developed from wild gourds through selection for tender, thin-skinned fruits. European explorers brought squash to Europe in the 16th century.
Summer squash is consumed grilled, sautéed, roasted, baked, and raw. Zucchini is the most widely grown variety. Squash blossoms are also edible. Summer squash is stored in the refrigerator for 5 to 10 days and is preserved by pickling and freezing.
Summer squash is harvested when the fruit is 10 to 20 centimeters (4 to 8 inches) long, depending on the variety. Daily checking is necessary during peak production, as fruits grow rapidly. Larger fruits develop tough seeds and skin. Frequent harvesting encourages continued production.
Summer squash requires warm temperatures, consistent moisture, and fertile soil. Powdery mildew and squash vine borers are common problems. Crop rotation is practiced to reduce soilborne diseases. Plants are susceptible to cucumber beetles, which transmit bacterial wilt.