What do I make with all this crookneck squash???

[Cindiloohoo]

I wash, slice and freeze BEFORE cooking it. It's great in the winter fried with some okra and onion and potatoes.

 

[Carolyn]

I wish I had your problem. I love yellow crook neck squash and my garden yield was lousy. You can freeze it and I have canned it.

I cook squash with onions until tender, mash it up and add to corn bread dressing. Decreases the calories, adds vitamins and makes the flavor and texture a little more interesting. You could do the same with cornbread stove top stuffing.

For larger squash, grate it, salt lightly and drain in collander. Then mix with 1/3 c. flour, finely chopped onions, 1 egg and CAVENDAR'S GREEK SEASONING. Mix well and drop into a hot skillet with a small amount of oil in bottom. Fry over medium heat, turning once. I have seen recipes where you add parmesan cheese to this before frying.

The Greek seasoning comes in a yellow shaker box and really compliments the taste of summer squash. I use it to flavor squash except for dressing. I also cook my squash with some onions added.

Melt 1 Tbs of butter in 1-2 Tbs of olive oil on med heat in a skillet or wok. Add thinly sliced young squash, chopped onion, chopped red pepper, chopped seeded jalapeno pepper. Stir fry until tender. Add some Greek seasoning, mix and serve.
Or cook with the lid on and cook until tender, adding a small amt of water if needed and add 1/2 tsp of chicken bullion. When tender add bread crumbs and cheese and seasoning to taste (I use Greek seasoning). Mix and cook until cheese is melted.

Cook as above until tender adding small amt of water. Mix in crushed Ritz crackers, small cubes of velvetta and 1 can cream of chicken soup. Pour in buttered casserole pan, sprinkle with few crushed crackers and bake until cheese melts.

You can make squash chips deep fried just like potato chips.

You can chop one and add to soup.

If it is large and tender you can grate it and make the squash patties, just don't use all the seeds. Casseroles and stewed squash needs the young tender squash. If it is darker yellow and hard it is for the chickens....you can't make it taste good.

I hope this helps, it really is very good to some of us.

 

[Terri O]

Excellent suggestions Carolyn! I have printed them and hung them on my cupboard to try them all! One question though...are you Greek? (I couldnt resist!) My SIL told me to get this Greek seasoning for some recipe so I pulled it out. I has onion, spearmint, oregano, garlic and sea salt. Made by McCormick. Is this similar to the brand you suggested? What does your have in it? This one smells divine! Terri O

 

[Carolyn]

Not a trace of Greek in this American mutt!!! ;>)

What you have will probably work fine. I have tried to duplicate Cavendars and it is always lacking something; it might be the spearmint.
My sister gave me the Greek seasoning for salads several years ago and I was not particularly impressed. Shortly after we had a bumper crop of crook neck squash. All I knew to do was batter and fry it or stew it and I didn't like the stewed. One day I put the Greek Seasoning on it and we loved it. I can make people like squash who have never liked it.....maybe it has something addictive in it?!?!?! The Cavendars has 13 unnamed herbs and spices.

 

[Terri O]

I made some last night with the Greek seasoning that I have...you are right--it was delish! I sauteed it in butter with onion and some LO olive oil mixed with rosemary that I had from making roasted potatoes. Then I threw some sliced cherry tomatoes in. WOW--fantastic! I guess I must never have actually picked it young and eaten it before! This weekend I am going to try making Bread and Butter pickles with it. (since my cukes are crap this year!) I have used zucchini in the past with success, so I guess just the color will be different...who knows? A new taste sensation? Terri O

 

[Raiquee]

Terri-- I don't know what this crooked neck squash taste like, but if it's anything like butternut or something try cooking it down with butter til mush, then mixing it 1/2 an 1/2 with ricotta and stuffing some pasta shells with it!

Yum Yum! If it's more like zuchinni...then maybe roast them and do the same thing..? I don't know

 

[Terri O]

I am going to try doing some on the grill tomorrow on skewers with mushrooms and cherry tomatoes. I will have dh brush with EVOO --maybe mixed with Greek seasoning...I think I love it now! Terri O

 

[Carolyn]

Grilled is definitely good!

 

[Kim_NC]

Quote:
Did you try the relish? I make squash relish every year and sell it at farmers markets. This year I put a jar in our CSA members' boxes and got rave reviews. One of the gals said her dad ate the entire 8 oz jar in one setting - then he said to her "You tell whoever-made-that it was GOOD!"

 

[Bullybaby20]

I have a bunch of crook neck yellow squash.. And I just canned up 9 jars of bread & butter crook neck squash. It's declicious! If you want the recipe, I'll gladly share.