SQUASH, YELLOW CROOK NECK BAKED WITH ASPARAGUS
My family loves the taste of these two veggies together. I like to serve this along with a side of fresh tomato slices and a tuna salad on iceberg lettuce. Makes a really nice easy summer dinner.
Provided by Caroline Reznicek
Categories Vegetables
Time 50m
Number Of Ingredients 4
Steps:
- 1. Wash and cut squash lengthwise in half
- 2. Scoop out seeds making a "bowl". Discard seeds
- 3. Place each half, cut side up on a foil lined baking sheet
- 4. Place 1 or 2 pats of butter in each squash half and sprinkle with salt and pepper to taste.
- 5. Bake at 350 degrees for about 35-40 minutes or until fork tender.
- 6. While squash is baking, gently drain can of asparagus spears
- 7. When squash is done, remove from oven and place2 or 3 spears of asparagus (depending on thickness of each spear)lengthwise on top of each squash half
- 8. Return to oven for 5 to 7 minutes or until asparagus is heated through then serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
