Best Crookneck Squash An Early Taste Of Autumn Recipes

SKILLET CROOKNECK SQUASH AND ONIONS

Skillet Crookneck Squash and Onions image

We. Love. Squash. Simple, with only 3 other ingredients, besides salt and pepper, this recipe sets off the delicious, slightly sweet flavor of crookneck or summer squash. Mom used to stew squash, but this vegetable releases a lot of water when it cooks, so I don't add any water. The long, slow cooking helps to release the natural sugars in the onion and the squash. You can add additional herbs or seasonings, if you like, or cook it for less time to make it firmer, but this is how we do it. Just squash.

Provided by Bibi

Categories Fruits and Vegetables Vegetables Squash

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

¼ cup ghee
¾ cup chopped yellow onion
2 pounds crookneck squash, halved or quartered lengthwise, sliced into 1/4-inch slices
salt and ground black pepper to taste
1 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 8 g, Cholesterol 21.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 30 mg, Sugar 0.8 g

CROOKNECK SQUASH MEDLEY

Crookneck Squash Medley image

This was the only way we kids would eat squash when I was young. I tend to overcook it a little, cause I like it to start to caramelize. Unknown yield.

Provided by charlie 5

Categories Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 yellow squash (crookneck)
1 large onion, chopped
8 ounces frozen corn, thawed
1/2 cup butter
salt
pepper

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.

PAN-FRIED CROOKNECK SQUASH

Pan-Fried Crookneck Squash image

Good ole Southern fried food! The cornmeal really brings out the flavor of the crookneck squash. I serve this as a side dish with just about any meal during the season.

Provided by Teresa Clements

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

3 tablespoons canola oil, or as needed
3 large crookneck (yellow) squash
salt to taste
½ cup cornmeal

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.

Nutrition Facts : Calories 129 calories, Carbohydrate 14.5 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 4 mg, Sugar 3.7 g