Crookneck Yellow Squash Food

YELLOW SQUASH CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Slice the summer squash and place it in a medium saucepan (no need to peel or remove the seeds). Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, about 10 to 15 minutes.
• Meanwhile, peel and finely dice the onion.
• Drain the squash thoroughly; return it to the saucepan, and mash it. Taste the squash and add salt and pepper, as desired.
• In a bowl, whisk the egg and sugar lightly. Add the mayonnaise, chopped onion, 1/2 cup of the cheddar cheese, and 2 tablespoons of the melted butter. Stir to blend thoroughly.
• Stir the mashed squash into the egg and mayonnaise mixture.
• Butter a 1-quart casserole or baking dish. Spoon the mixture into the prepared casserole.
• Top the casserole with the remaining 1/4 cup of shredded cheese.
• Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole.
• Bake for 40 to 45 minutes, or until bubbly and lightly browned. Serve squash casserole hot.

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 FRITTATA

Steps:

• Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.
• In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.
• Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.

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 AND TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
• Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.
• Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

CROOKNECK YELLOW SQUASH

Steps:

• Cook squash with onion until tender in a very little salted, boiling water.
• Mix the American cheese and eggs into a white sauce.
• Drain squash and combine with white sauce.
• Turn into a greased baking dish; sprinkle with crumbs and Parmesan cheese.
• Bake at 350F for about 30 minutes until browned.

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.