Sauteed Crookneck Squash And Egg Noodles Recipes

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.

SAUTEED YELLOW SQUASH

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

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.

SAUTEED CROOKNECK SQUASH AND EGG NOODLES

Steps:

• Place 1-tablespoon olive oil in a hot saute pan. Add 1-tablespoon garlic and saute for a minute. Add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.
• Heat a large saute pan with olive oil. Add onions, serrano pepper, crookneck squash and garlic. Season with salt and pepper. Saute for 2-3 minutes. Add Chardonnay wine and reduce by half.
• Place egg noodles is salted water and finish cooking.
• Drain noodles and place in a large bowl. Add spinach, parsley and capers. lemon juice and toss. Season with salt and pepper to taste. Place in warm bowls and serve.
• Garnish with fresh Italian Parsley.

SAUTEED SQUASH WITH THYME AND FETA

Steps:

• In a larges sauté pan, heat the oil and sauté the red onion and thyme until onion is slightly soft and translucent.
• Add the squash and season with salt and pepper.
• Cook for about 4 to 5 minutes, until the squash is crisp tender and slightly browned.
• Scoop squash into a serving bowl and crumble feta cheese on top.

PAN-FRIED CROOKNECK SQUASH

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.