Baby squash are summer squash varieties, such as zucchini, yellow squash, and pattypan, picked while still small and immature, giving a tender texture and mild, slightly sweet flavor with edible skin and seeds. They're roasted, grilled, sautéed, pickled, or stuffed, and their small size and delicate flavor suit stir-fries, soups, and light salads across many cuisines. They pair well with herbs like basil and thyme, aromatics such as garlic and ginger, dairy, and proteins like chicken, shrimp, or tofu. Because they cook quickly, they're often left whole or halved rather than sliced.