Squash Yellow Crooked Neck Old Southern Style Recipes

SOUTHERN YELLOW SQUASH WITH ONIONS

Steps:

• Fry bacon until crisp, remove from skillet.
• Add chopped onion, cook until translucent.
• Add sliced squash fry stirring frequently until squash is tender.
• Season with salt and pepper.
• Crush bacon and add back to pan.
• Either yellow zucchini or crookneck squash work well in this dish.

SOUTHERN BAKED YELLOW SQUASH

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

YELLOW SQUASH RECIPE

Steps:

• 1. Combine squash and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender.Drain well, and mash. Drain again and set aside.
• 2. Saute onion in butter in large skillet over medium heat until tender. Combine squash, onion, cheese, 3/4 cup cracker crumbs, salt and remaining three ingredients; stir well.
• 3. Spoon mixture into a lightly greased 2 quart casserole; sprinkle with remaining 1/2 cup cracker crumbs. Bake, uncovered, at 350* for 40-45 minutes or until throughly heated.

SQUASH, YELLOW CROOKED NECK OLD SOUTHERN STYLE

Steps:

• 1. Wash and cut ends off of squash
• 2. Slice squash into slightly less than pencil width sized rounds
• 3. Add to boiling water and salt to taste Drain when fork tender (15-20 minutes)
• 4. While squash is cooking, slice/dice bacon. I usually stack about 4 of the slices of bacon and cut it down the center lengthwise, then slice the strips into pencil width pieces. (I use the best and leanest bacon I can find and I use 2 to 3 strips per pound of squash.)
• 5. Add cut bacon to large frying pan and cook until crispy on med-low heat turning frequently. Do NOT drain off fat.
• 6. When both bacon and squash are cooked, add drained squash to undrained bacon and stir to mix.
• 7. Add sugar and margarine and let cook down for another 15 to 20 minutes.
• 8. Serve hot.
• 9. NOTE: If making a smaller or larger amount of squash, just use about 1/4 cup of sugar and 1/4 stick of margarine and 2-3 slices of bacon per pound of squash.

YELLOW SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

MY FIRST YELLOW CROOKNECK SQUASH FRIED

Steps:

• slice squash into 1/8 in slices.
• chop onion scapes and basil together.
• crack egg into bowl add milk.
• add in onion, basil, squash and turn to cover.
• in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
• shake, shake, shake.
• put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
• at this point sprinkle with remaining parm cheese.
• take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.

SUMMER YELLOW SQUASH ROASTED IN LEMON & OLIVE OIL

Steps:

• Preheat oven to 400°
• Prep baking sheet with aluminum foil.
• Rinse squash. Cut off ends and cut into desired size. I cut into quarters lenthwise and then cut into 1" pieces. Do not remove seeds or rinds - both are edible.
• Place squash pieces on baking sheet. Drizzle with olive and toss until completely coated.
• Lightly sprinkle garlic powder, pepper and paprika over squash.
• Generously season squash with freshly ground salt.
• Squeeze lemon juice over squash.
• Bake for 45 -60 minutes or until desired tenderness. I prefer the squash to start lightly browning and bake for about an hour.
• Serve immediately. Enjoy!