Baked Yellow Crookneck Squash Food

MY FIRST YELLOW CROOKNECK SQUASH FRIED

Steps:

• slice squash into 1/8 in slices.
• chop onion scapes and basil together.
• crack egg into bowl add milk.
• add in onion, basil, squash and turn to cover.
• in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
• shake, shake, shake.
• put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
• at this point sprinkle with remaining parm cheese.
• take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.

CROOKNECK SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice squash.
• Add 1 teaspoon salt to a pot of water and bring to a simmer. Add squash slices and simmer, uncovered, for 15 minutes. Drain.
• Put squash in a bowl and add 4 tablespoons butter. Gently blend in sour cream, Cheddar cheese, Parmesan cheese, green onions, sugar, and remaining 1 teaspoon salt. Transfer to a round casserole dish. Top with bread crumbs and dot with remaining 3 tablespoons butter.
• Cook in the preheated oven until hot and bubbly, about 30 minutes.

SOUTHERN BAKED YELLOW SQUASH

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.