Crookneck Squash Medley Recipes

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.

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

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.

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.

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.

Steps:

• In a large skillet, heat the butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper.

Steps:

• Halve both acorn squash and remove and discard seeds. Place upside down on microwaveable dish and cook on high for 8-10 minutes until softened. Scoop out squash leaving approximately 1/4 inch on shells to retain their shapes. Set aside. Cook sausages, cool and cut into 1/2 inch size bites. Saute thinly sliced garlic, shredded carrots and chopped peppers in olive oil for 3-4 minutes until softened. Stir in spinach, mushrooms and seasonings and cook 3-4 minutes more. Remove from heat, combine with cooked rice, sausage and squash. Fill each half of the acorn shells with equal amounts of the filling. Bake in 350 degree oven for 20 minutes. Cool five minutes before serving. Enjoy.

Steps:

• Cut squash and zucchini crosswise into thick slices.
• Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
• Add a small amount of water to the skillet andbring to a boil.
• Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
• Drain.
• Add remaining ingredients and onion, and toss.

Steps:

• In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

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.

Steps:

• Sprinkle squash with salt.
• In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
• Add 1 tablespoon brown sugar.
• Layer the other half of vegetables, and top with remaining brown sugar.
• Dissolve bouillon cube in hot water, and pour this into slow cooker.
• Top with bacon. Sprinkle bread crumbs over top.
• Cover, and cook on low for 4-6 hours.

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

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.

Steps:

• Heat oil in large lidded skillet.
• Add squash, onion and garlic and saute until tender crisp.
• Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
• Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
• Uncover pan, sprinkle cheese on top. Serve after cheese melts.
• This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.