Yellow Crookneck Squash Recipes

Are you tired of trying to get your kids to eat squash? Try these kid-friendly yellow crookneck squash recipes and then let your kids login and rank the recipes. Start with one of the recipes they're sure to love - Squash Chips! Once they've discovered that they love them, then tell them that it's squash. Try another recipe soon after while they still remember the chips. Better yet, let them help you make one of these yellow crookneck squash recipes. Even the name is fun to say!

Our first of the yellow crookneck squash recipes is one every kid should love - squash chips! These are even better made with a mix of Sweet potatoes, carrots, zucchini, and squash. Watch out though, kids tend to eat only the sweet potato chips and leave the rest. That's why we recommend making this recipe first with squash alone. Once they've been convinced they love squash, then you can experiment with the other veggies.

Squash Chips

Ingredients:

• Cooking Spray (Olive Oil kind is best)
• 5 medium Yellow Crookneck Squash (or other summer squash), sliced crosswise into 1/8-inch-thick slices
• 1 teaspoon kosher salt
• 1 teaspoon fresh oregano

Steps:

1. Preheat oven to 200ºF.
2. Coat 1-2 large baking sheets with cooking spray.
3. Place squash in a single layer on baking sheet(s).
4. Spray cooking spray to cover squash.
5. Sprinkle salt and oregano on top.
6. Roast for 1 hour and then rotate trays (if more than 1 used.)
7. Roast about 30 to 60 minutes more or until chips are crisp.

Notes: Store in a zip-lock bag for up to 3 days. Reheat on a baking sheet at 250 degrees for about 10 minutes.

Serves 4

Squash Eggplant Lasagna

Ingredients:

• 1 large yellow squash
• 1 Medium eggplant
• 1/4 cup Olive Oil
• Juice from 1 fresh Lemon
• 3 cloves Garlic, sliced
• 2 teaspoons fresh Oregano Leaves
• 1 teaspoon fresh Parsley Leaves
• Pepper to taste
• 2 ounces Feta Cheese
• 1 cup prepared Tomato Sauce

Steps:

1. Slice eggplant and squash lengthwise into 8 slices each.
2. Marinate eggplant and squash with oil, lemon, garlic, herbs, and pepper in a large zip-lock bag for 1 hour in the refrigerator. Heat grill during last 15 minutes.
3. Grill squash and eggplant for 5 minutes turning after 2-3 minutes.
4. Spray a glass 8x8 casserole lightly with cooking spray.
5. Place a layer of grilled squash, then eggplant, then cheese.
6. Top cheese layer with tomato sauce.
7. Microwave for 3 minutes on High.

Serves 6

Crookneck Casserole

Ingredients:

• 4 Zucchini, thinly sliced
• 4 Yellow Crookneck Squash, thinly sliced
• 1 medium Sweet Onion (Vidalia's the best) , thinly sliced
• 1 small package Baby Bella or regular Mushrooms, thinly sliced (optional)
• 1/4 cup Milk
• 1/4 cup White Wine
• 1/2 cup Sour Cream
• 1/4 stick Unsalted Butter
• 2/3 cup grated Monterey Jack Cheese
• 2-4 Tablespoons Italian bread crumbs
• Sea salt to taste
• black pepper to taste
• 2 Tablespoons Italian seasoning

Steps:

1. Preheat oven to 350 degrees.
2. Spray rectangular baking dish with cooking spray.
3. Layer thinly sliced veggies in the baking dish.
4. Pour milk and white wine over vegetables.
5. Salt and pepper to taste.
6. Sprinkle Italian seasoning on top.
7. Dollop sour cream over vegetables.
8. Dot vegetables with butter.
9. Sprinkle Italian bread crumbs on top to cover dish.
10. Sprinkle cheese over top.
11. Bake uncovered at 350 degrees 20-25 minutes or until cheese is melted.
12. Remove from oven and let stand five minutes.

Serves 6

Mashed Jicama and Crookneck Squash

Ingredients:

• 1 lb. Jicamas, peeled and cubed
• 1 lb. Crookneck Squash, peeled, seeds removed, and diced
• 1 Tablespoon Sunflower Oil
• 1 Onion, chopped
• 1 teaspoon Chervil, chopped
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1/3 cup Half and Half Cream
• 1 Tablespoon Butter
• 2 Tablespoon All-Purpose Flour, sifted
• 1 cup milk
• 1 1/2 cups Jarlsberg Cheese, grated

Steps:

1. Preheat oven to 375 degrees.
2. Boil jicamas and crookneck squash until tender, about 15 minutes.
3. Heat the sunflower oil in a pan.
4. Saute onion for 3 minutes until soft and set aside.
5. In a second pan, melt butter.
6. Add enough flour to make a thick paste.
7. Add enough milk, slowly, to make a smooth, runny sauce.
8. Add salt and pepper
9. Set aside.
10. Drain jicamas and squash and place in a large bowl.
11. Add onion, oil, chervil, and cream to the jicamas and squash.
12. Add salt and pepper to taste.
13. Mash well until smooth. Set aside.
14. Heat sauce on medium heat until thickened, stirring constantly.
15. Remove from heat and stir in Jarlsberg cheese, which will melt.
16. Spray a casserole dish with cooking spray (or grease).
17. Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
18. Bake for 20 minutes at 275 degrees.

Serves 6

Squashed Squash

Ingredients:

2 Yellow Crookneck Squash 1 clove Garlic, pressed 1 teaspoon Olive Oil Butter to taste

Steps:

1. Cut 2 yellow squash into small chunks.
2. Place in a small saucepan.
3. Add the garlic clove and the teaspoon of olive oil.
4. Add water to fill the pan about 1/4-inch deep.
5. Bring to a boil.
6. Reduce heat and simmer for 5 to 7 minutes.
7. Remove from heat and drain.
8. Add butter to taste.
9. Mash until chunky.
10. Season with salt and pepper to taste

Serves 2

Veggie Face with Squash Hair

Ingredients (per "face"):

• 1 Yellow Squash
• 1 Regular or Baby Carrot
• Black Pepper to taste
• 2 slices Cucumber
• 1 melon slice or red pepper slice (for mouth)
• 2 baguette or small slices of bread with cheese melted on top (for ears)

Steps:

1. Julienne the squash.
2. Lightly coat a pan with olive oil and sauté the squash for just a few minutes.
3. Add black pepper to taste.
4. The squash will form the "hair" on a plate.
5. Add a carrot for the nose, cucumber slices for eyes, and a melon or red pepper slice for the mouth.
6. For a bigger meal, use two baguette slices with cheese melted on top for the ears.
7. Let them dig in!

Serves 1