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Crookneck Squash

Someone gave me one of these and I have no idea what to do with it or what it tastes like. Anyone got any ideas??

Replies to This Discussion

Permalink Reply by Rachel Hoff on July 22, 2010 at 11:36am

Is it the winter or summer variety?

The winter variety can be used the same way as any other winter squash or pumpkin - baked, soups, pies, muffins, etc. The summer variety can be treated the same as a zucchini. I like to marinate mine in olive oil, various spices, balsamic vinegar and soy sauce then grill it.

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Permalink Reply by Cornelia on July 22, 2010 at 4:47pm

Well Christene,
We got quite a response from HOMEGROWNers over on the Facebook page:

Cat Ryan
saute it up with garlic and onions! yummy!
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Pat Johnson
I agree with Cat. Simply cooking it will allow the undilutted taste to come through so you'll know what it tastes like. Then you can try more complicated receipes using it as one of the ingredients but know what it adds from the experience with the simple receipe!
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Colleen Vanderlinden
Or you can slice it into slices about one inch thick. brush it with olive oil, sprinkle with salt and pepper, and grill it. Yum!
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Christina Keibler Bolas
Grate it, mix with egg and a big of flour, add some feta and fry 'em. Great snack food to grab-n-go cold from the fridge. Or have 'em for lunch or dinner! I do this all the time. It works for all squashes.
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Nancy Jo Rainer
Crookneck is like pan squash. Slice it in quarter inch slices and lay in a buttered pan. Dot with more butter, desired spices and grated, fresh parmeson. Bake for 1/2 hr. Even my little grandsons liked this!
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Susan Haas
Brush with olive oil, sprinkle with salt and pepper and grill, then sprinkle with julienned fresh basil. Same as green zucchini.
2 hours ago · LikeUnlike · · Flag
Nancy Smith

You can use it anywhere you use zucchini except maybe baked goods.
I've made pickles and relish using zucchini recipes, serve it by itself in the peak of the season, added to soups and any casserole that includes veggies. One thing, though, hard as I have tried, I have never been able to freeze it truly successfully. It always gets kind of ... See Morerubbery-blanch, not blanch, blanch different times-always rubbery.
My family always liked it cooked briefly in a small amount of water until the water evaporates, throw a little butter on it, season to taste.
It cooks really fast.