Leopard Squash

Vegetable

Leopard squash is a visually striking variety of summer squash, easily recognized by its bright yellow skin covered in green, mottled spots—resembling a leopard’s coat. This heirloom-type squash is both ornamental and edible, with tender flesh and a mildly sweet, nutty flavor. It’s a favorite among gardeners for its unique appearance and versatility in cooking.

Health Benefits:

Low in calories but rich in vitamins A and C

High in water content for hydration

Provides potassium, magnesium, and fiber for heart and digestive health

Contains carotenoids and antioxidants that support eye and skin health

Naturally anti-inflammatory and easy to digest

How chefs use it:

Roasted or grilled: Enhances sweetness and brings out a buttery flavor

Sautéed or stir-fried: Great with garlic, herbs, or olive oil

Stuffed: Hollowed and baked with grains, veggies, or cheese

Soups and stews: Adds texture and natural sweetness

Baked goods: Used in savory breads or muffins for moisture and color

Texture & Prep Tips:
Smooth, tender skin with firm, pale yellow flesh. Peel if desired, though the skin is edible when young. Slice evenly for uniform cooking, and avoid overcooking to maintain shape.

Flavor profile in a dish:
Mild, buttery, and slightly sweet—similar to yellow squash or zucchini, with a hint of nuttiness when roasted.

Peak Season: Summer to early fall (California: June–September).
Farming Note: Grows best in warm climates with full sun and well-drained soil. Harvested when fruits are 6–10 inches long for peak tenderness. Overripe squash may develop tougher skin but remains flavorful when cooked.