7 high-yield squash varieties that practically grow themselves

There's a reason squash has a reputation for taking over the garden. Plant a few seeds, give them some warm soil and sunshine, and they'll do the rest. Whether you've got a big backyard bed or just a corner of a raised planter, squash is one of those crops that genuinely rewards low-effort growing.

Squash, whether summer or winter, is one of the most productive vegetables in the garden - and when you only need a couple of plants to feed a small family, it's easy to grow too many vines and quickly become overwhelmed with produce. These seven varieties are the ones that consistently deliver the biggest harvests with the least fuss, and they're all worth a spot in your garden this season.

1. Black Beauty Zucchini

Black Beauty is a superb heirloom zucchini summer squash variety that's been around and winning awards since the 1920s. Tender, tasty fruits and a small footprint have made this variety popular for more than 100 years.

It's the kind of plant that almost feels too easy - set it up with some compost, water it regularly, and it just gets to work. This is a bush type, producing short vines on a three to four-foot plant.

Pick the fruits young, at about six to eight inches long, when they'll have the best balance of flavor and tenderness. Because of the smaller size of the bush, this makes an excellent container variety.

Slice it into stir-fries, shred it into quick zucchini bread, or spiralize it into noodles for a fast plant-based dinner that takes under 20 minutes.

2. Yellow Crookneck Squash

Yellow crookneck squash is a bush-type plant that is prolific and easy to grow. Yellow summer squash offers a slightly richer flavor and smoother texture than standard zucchini, making them primary contenders for the title of fastest growing summer squash.

That cheerful golden color also makes it one of the prettiest vegetables you can grow, which is never a bad thing. Yellow crookneck squash is a bush-type plant that is prolific and easy to grow.

Harvest while skins are still soft, and pick often for best flavor and continual production. Toss roasted slices into grain bowls, add chunks to a simple summer vegetable soup, or grill them alongside your other garden favorites.

The key is not to let them sit on the vine too long - the more you pick, the more you get.

3. Patty Pan Squash

Patty pan squash is best harvested at two to three inches in diameter for tender skin and flesh, and plants yield a high amount of fruit. The buttery, nutty flavor is considered by some to be the best tasting of all summer squash, with a firm texture that holds up to high heat.

They look impressive at the table too, which makes them a great option when you want dinner to feel a little special without extra effort. Sunburst patty pans are bright yellow with a spot of green on the blossom end, and the compact, open plant is very prolific, producing disc-shaped fruit that harvests best when young.

Zucchini, yellow zucchini, yellow crookneck, pattypan, and Romanesco are all types of prolific summer squash that can produce up to 20 fruits per vine. Stuff them with seasoned rice and white beans, or just roast them whole with olive oil and herbs for an effortless side dish.

4. Butternut Squash

Everyone's favorite winter squash is a workhorse in the garden. There are a number of different varieties of butternut squash, ranging in vine length from four to twelve feet, so there's something to fit every garden. Regardless of what variety you choose to grow, you can expect between three and six fruits off of each plant, weighing between two and five pounds each. That's a serious amount of food from a single vine. One of the real advantages to growing butternuts, especially if you live in the US, is their resistance to squash vine borer. If you've had issues with vine borers in the past, try a butternut. This variety also stands up well to powdery mildew, which is a common issue with many squash plants. Each plant should produce up to four fruits, and they'll store for up to six months, meaning delicious fruits right through to the following spring. Blend into creamy soup, roast for weeknight side dishes, or cube and freeze for quick weekday meals all winter long.

5. Delicata Squash

Bush Delicata offers high yields in less space, with creamy white oblong squash striped with green that have smooth, nutty, golden flesh - delicious for pies, or just baking and eating from the shell. It matures in about 80 days.

For a busy household, that compact footprint is a genuine selling point, especially if your garden beds are already packed. Also known as the "sweet potato squash," Delicata produces cylindrical, ivory fruits deeply ridged with dark green.

The size - roughly three by eight inches - is ideal for slicing lengthwise to make two servings, and the average yield runs five to seven fruits per plant. Halve them, scoop out the seeds, stuff with a savory lentil filling, and roast until caramelized for one of the easiest plant-based dinners imaginable.

6. Costata Romanesco Zucchini

Romanesco is a forgiving squash that doesn't lose its sweet flavor as it grows bigger. An attractive plant in the garden, Romanesco squash has striped green and cream-colored ribs, and this Italian heirloom boasts strong genetics with some powdery mildew resistance.

It's one of those varieties that rewards busy gardeners who might forget to check on things for a few days. The average productivity of Romanesco squash depends on when the fruits are harvested.

Pick the fruits young and you'll easily collect 20 throughout the season. Allow the fruits to get larger and you'll pick fewer, but heavier fruits.

The flavor is nutty and complex with a firm texture and distinctive ribs - delicious raw or cooked, and a good producer of blossoms for soups, salads, and pastas. Sauté the blossoms lightly with garlic and fold them into pasta for a gorgeous, zero-waste summer meal.

7. Ronde de Nice (Baby Round Zucchini)

Baby round zucchini, also known as Ronde de Nice, is a prolific producer and easy to grow with only 45 days to harvest. This Old World heirloom summer squash dates back to the early 1800s, features unique striped skin and a shorter, more bulbous shape, and being from the Mediterranean, it is highly heat and drought resistant - a high-yielding plant that thrives with frequent harvests.

If you live somewhere that gets hot fast in summer, this one belongs in your garden. The flavor is mellow and sweet with a tender texture, and these round squash are especially well-suited for stuffing or roasting as an individual serving.

Think stuffed with seasoned chickpeas and herbs, or halved and roasted with a drizzle of tahini. Some summer varieties like this one go from seed to harvest in about two months and will provide a continual harvest throughout the summer until first frost, which means you'll have plenty to work with all season long. The beauty of growing squash is how quickly it pays off.

A little soil prep, consistent watering, and regular harvesting are really all it takes. Most of these varieties ask so little and give back so much - and that's exactly the kind of garden relationship worth investing in.

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