Crookneck Squash An Early Taste Of Autumn Food

SKILLET CROOKNECK SQUASH AND ONIONS

Steps:

• Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
• Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.

CROOKNECK SQUASH AN EARLY TASTE OF AUTUMN

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.

PAN-FRIED CROOKNECK SQUASH

Steps:

• Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
• Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
• Add all squash slices to the hot oil and allow to fry for 5 minutes without turning. Turn and continue to fry, flipping every so often, until crispy and golden brown on both sides, 10 to 15 more minutes. Serve immediately.

STUFFED CROOKNECK SQUASH

Steps:

• Cut the crookneck squash in half lengthwise. Place them in a shallow ceramic or tempered glass baking dish, cover tightly with microwave-safe plastic wrap and cook on High for 3 to 4 minutes, until fork tender.
• While the squash is cooking, coarsely chop the onion and the cashews. Melt the butter in a medium frying pan. Add the onion and cook over medium heat, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Preheat the broiler.
• Remove the squash from the microwave. With a spoon, scoop out some of the centers, being careful to leave a 1/8-inch thick shell. Chop the removed squash and stir into the onion along with the cashews and 1/4 cup of the bread crumbs.
• Fill the squash shells with the stuffing mixture. Sprinkle the remaining bread crumbs on top. Place the stuffed squash on a broiler pan and broil about 4 inches from the heat, until golden brown on top, 2 to 3 minutes.

CROOKNECK SQUASH MEDLEY

Steps:

• Sauté the onion in butter until almost translucent. Add the squash and cook until tender. Add one half of a bag of frozen corn. Salt and pepper to taste. Cook to desired doneness.