Bumpy Yellow Crookneck Squash Food

CROOKNECK SQUASH AN EARLY TASTE OF AUTUMN

Crookneck Squash an Early Taste of Autumn image

Using the "true" version of crookneck squash- not the smooth soft yellow kind but the golden variety with tougher skin and plenty of warty bumps....a taste of fall a little early

Provided by djunqx

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs crookneck yellow squash
1 1/2 tablespoons garam masala
1/4 teaspoon dried ginger
1/8 teaspoon salt
1/4 cup butter
1/3 cup walnuts
1/4 cup brown sugar
2 tablespoons cider

Steps:

Cut squash in half anf use a spoon to remove the seeds, but a few leftover seeds are ok if it happens! Do not remove the skin. Cut the squash in slices about 1/4 inch think. Heat the pan to medium, add butter, reduce to low. Add squash and garam masala, ginger, salt. Toss to coat, add walnuts. Cook 10 minutes and add sugar to taste. Add cider (alcoholic kind is advised but you can use regular cider. Pear cider alcohol works great as well.) Cook 5-10 more minutes or until tender.

Nutrition Facts : Calories 250, Fat 18.3, SaturatedFat 8, Cholesterol 30.5, Sodium 163.4, Carbohydrate 21.7, Fiber 3.9, Sugar 13.5, Protein 3.2

MY FIRST YELLOW CROOKNECK SQUASH FRIED

My First Yellow Crookneck Squash Fried image

Well the name says it all. I decided to plant yellow squash this year and they are coming in so I figured let's do something with them along with the other stuff coming out of the garden. * any additional toppings can be used, and timing may be different for others, this was my first yellow squash baby so I was tender. :-)

Provided by Chef1MOM-Connie

Categories < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 medium size yellow squash, slied 1/8 in
2 large onions, scapes diced
1 tablespoon fresh basil, chopped
1/2 teaspoon cracked pepper
1 pinch salt
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornmeal
1/2 cup parmesan cheese, divided
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons olive oil
1 brown paper bag, lunch size

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.

Nutrition Facts : Calories 329.2, Fat 16.4, SaturatedFat 6.1, Cholesterol 75.8, Sodium 295.9, Carbohydrate 35.1, Fiber 3.2, Sugar 4.4, Protein 11.6

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