The term “yellow squash” refers to several summer squashes including yellow crookneck, golden zucchini and yellow straightneck squash. These vegetables are ready for use before they are technically fully ripe. They are best when they are young and the rind is still soft. You might be more familiar with summer squash in the form of green zucchini. You can cut squash in various ways, but the most common method is to cut them into round slices. If you prefer smaller pieces, you can then cut these slices in half or quarters.

Rinse the squash thoroughly under cool running water, rubbing it with your hands to loosen and remove any dirt or grime.

Place the squash on the cutting board and slice off both ends. You can discard these pieces.

Hold the squash firmly against the cutting board with your non-dominant hand. Because some yellow squashes are perfectly round, you must hold the squash securely to avoid having it roll while you slice. Curl your fingers so that their tips (and the tips of your fingernails) rest against the squash. This will protect your fingers as you slice the squash.

Cut the squash into pieces of the desired thickness, generally 1/8 inch to ½ inch thick. The slices can, however, be thicker or thinner than this if you prefer. Move your non-dominant hand back along the squash as you slice it, keeping your fingertips against the squash.

Lay the slices flat and cut each one in half or into quarters if you prefer smaller pieces of squash.