As summer rolls around, there’s no better way to enjoy the season’s bounty than with a delicious crookneck squash recipe. These versatile and flavorful vegetables are a staple in many gardens, and for good reason – they’re easy to grow, packed with nutrients, and can be prepared in countless ways. From savory sides to sweet desserts, we’ve rounded up 18 mouthwatering crookneck squash recipes that will keep you satisfied all summer long.
Whether you like them grilled, roasted, or sautéed, these recipes showcase the best of what crookneck squash has to offer. And with a variety of flavors and textures to choose from, there’s something for everyone in this lineup. So why not start your summer off right with a taste of the season? Dive into our collection of crookneck squash recipes below and get ready to indulge in all things warm-weather delicious!
Grilled Crookneck Squash with Garlic Butter
Grilled Crookneck Squash with Garlic Butter Recipe
This flavorful side dish brings together the sweetness of crookneck squash, the richness of garlic butter, and a hint of smokiness from grilling. Perfect for a summer evening or a special occasion.
Ingredients:
– 2 medium-sized crookneck squash
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together softened butter, minced garlic, and salt.
4. Brush the garlic butter mixture evenly onto both sides of the squash.
5. Place the squash on the grill, cut side down, for 10-12 minutes or until caramelized.
6. Flip the squash and cook for an additional 2-3 minutes, or until tender.
7. Remove from heat and drizzle with olive oil. Serve warm.
Cooking Time: 15-18 minutes
Crookneck Squash and Corn Chowder
This hearty chowder celebrates the flavors of summer with tender crookneck squash, sweet corn, and a hint of smoky paprika. Perfect for a warm evening or as a comforting side dish.
Ingredients:
– 1 medium crookneck squash, diced
– 2 cups corn kernels (fresh or frozen)
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent.
2. Add garlic, squash, and corn. Cook for 5 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a simmer. Reduce heat and let cook for 10-12 minutes or until squash is tender.
4. Stir in heavy cream and paprika. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Roasted Crookneck Squash with Parmesan
A flavorful and healthy side dish that’s perfect for any meal. This recipe brings out the natural sweetness of crookneck squash by roasting it to perfection and pairing it with the savory taste of parmesan cheese.
Ingredients:
– 2 medium-sized crookneck squash, sliced into 1-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the squash slices on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the squash and sprinkle with salt and pepper to taste.
4. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and caramelized.
5. Remove from the oven and sprinkle with Parmesan cheese.
6. Return to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Crookneck Squash Fritters with Herb Dipping Sauce
This recipe transforms seasonal crookneck squash into crispy fritters, perfect for a snack or side dish. The accompanying herb dipping sauce adds a bright and refreshing flavor.
Ingredients:
– 2 medium crookneck squash, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Herb dipping sauce ingredients: 1/2 cup plain Greek yogurt, 1 tablespoon chopped fresh parsley, 1 tablespoon lemon juice, salt and pepper to taste
Instructions:
1. In a bowl, combine grated squash, flour, salt, baking powder, and panko breadcrumbs.
2. In a separate bowl, whisk together egg and olive oil.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Heat about 1/2 inch of oil in a non-stick skillet over medium-high heat.
5. Using a spoon, drop small amounts of the squash mixture into the oil and flatten slightly.
6. Cook for 3-4 minutes on each side or until golden brown.
7. Serve warm with herb dipping sauce (mix all ingredients in a bowl and adjust seasoning as needed).
Cooking Time: 15-20 minutes
Stuffed Crookneck Squash with Quinoa and Feta
This recipe showcases the sweetness of crookneck squash paired with the nutty flavor of quinoa and the tanginess of feta cheese, all wrapped in a flavorful package. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium-sized crookneck squashes
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, crumbled feta cheese, chopped parsley, garlic, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly between the two.
5. Drizzle olive oil over the stuffed squashes and season with salt and pepper to taste.
6. Roast in the preheated oven for 30-35 minutes or until the squashes are tender.
Cooking Time: 30-35 minutes
Crookneck Squash and Tomato Casserole
This casserole celebrates the flavors of summer with tender crookneck squash and juicy tomatoes baked to perfection in a creamy sauce. A perfect side dish for your next BBQ or potluck.
Ingredients:
– 2 medium crookneck squash, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the squash, onion, and garlic in butter until tender.
3. Add diced tomatoes and cook for an additional 5 minutes.
4. In a separate bowl, mix heavy cream and paprika. Pour over the squash mixture and stir to combine.
5. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheese.
6. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Sautéed Crookneck Squash with Lemon and Thyme
A flavorful and healthy side dish that combines the natural sweetness of crookneck squash with the brightness of lemon and the earthiness of thyme.
Ingredients:
– 1 medium-sized crookneck squash, sliced into 1-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced squash and cook for 5-7 minutes, or until it starts to caramelize and develop some browning.
3. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Squeeze the lemon juice over the squash and add the dried thyme. Season with salt and pepper to taste.
5. Continue cooking for another 2-3 minutes, or until the squash is tender and slightly caramelized.
Cooking Time: 10-12 minutes
Crookneck Squash and Zucchini Bread
Celebrate the flavors of summer with this moist and delicious bread, featuring tender crookneck squash and zucchini. Perfect for breakfast, brunch, or a snack.
Ingredients:
– 1 cup cooked and mashed crookneck squash
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine sugar, melted butter, eggs, and vanilla extract. Stir in mashed squash and grated zucchini.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 1 hour 5 minutes
Crookneck Squash Soup with Coconut Milk
Start your day off right with this comforting and creamy soup, featuring the sweet flavor of crookneck squash and the richness of coconut milk.
Ingredients:
– 1 medium crookneck squash (about 2 lbs), peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped squash, vegetable broth, and coconut milk to the pot.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until the squash is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Pan-Fried Crookneck Squash with Crispy Breadcrumbs
Transform humble crookneck squash into a crispy and delicious side dish with this simple recipe. By pan-frying the squash and topping it with crunchy breadcrumbs, you’ll add texture and flavor to any meal.
Ingredients:
– 1 medium-sized crookneck squash (about 1 pound), sliced into 1/2-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup panko breadcrumbs
– 2 tablespoons olive oil
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Dip each squash slice into the flour mixture, coating both sides evenly.
3. Heat the olive oil in a large skillet over medium-high heat. Add the coated squash slices and cook for 3-4 minutes on each side, or until golden brown.
4. In a small bowl, mix together panko breadcrumbs and a pinch of salt. Sprinkle the breadcrumb mixture over the cooked squash slices.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Crookneck Squash and Black Bean Tacos
This recipe combines the sweetness of roasted crookneck squash with the savory flavors of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 medium crookneck squash, sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Salsa (optional)
Instructions:
1. Preheat oven to 400°F.
2. Toss squash with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add black beans and cook for an additional 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing roasted squash, black bean mixture, and shredded cheese (if using) onto tortillas.
Cooking Time: 25-30 minutes
Baked Crookneck Squash Fries with Spicy Aioli
Transform your snack game with this innovative recipe that combines the sweetness of crookneck squash with the spiciness of aioli. Say goodbye to traditional potato fries and hello to a nutritious and delicious alternative!
Ingredients:
– 2 large crookneck squash
– 1/4 cup olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– Spicy Aioli (see below)
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tbsp sriracha sauce
– 1 tsp lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash into fry shapes, about 1/4 inch thick.
3. Line a baking sheet with parchment paper and arrange the squash fries in a single layer.
4. Drizzle with olive oil, sprinkle with salt and pepper.
5. Bake for 20-25 minutes or until tender and crispy.
6. Serve hot with Spicy Aioli (mix ingredients together and refrigerate until ready to use).
Cooking Time: 20-25 minutes
Crookneck Squash and Chickpea Curry
This hearty and flavorful curry is perfect for a cozy evening meal. The roasted crookneck squash adds natural sweetness, while the chickpeas provide a satisfying protein boost.
Ingredients:
– 1 medium-sized crookneck squash
– 1 can chickpeas (14 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 cup vegetable broth
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the crookneck squash in half lengthwise, scoop out seeds, and place it on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt, and roast for 30-40 minutes or until tender.
4. In a large pot, heat the remaining olive oil over medium heat. Add onion and garlic; cook until softened (5-7 minutes).
5. Stir in cumin, curry powder, and turmeric. Cook for 1 minute.
6. Add roasted squash, chickpeas, and vegetable broth. Season with salt and pepper to taste.
7. Simmer the curry for 20-25 minutes or until the flavors have melded together.
Cooking Time: 55-65 minutes
Crookneck Squash and Bacon Quiche
This quiche is perfect for using up fresh summer squash and combining it with the smoky flavor of bacon. It’s an ideal brunch or dinner option that can be served warm or at room temperature.
Ingredients:
– 1 large crookneck squash, sliced into 1/4-inch thick rounds
– 6 slices of cooked bacon, crumbled
– 2 cups heavy cream
– 2 large eggs
– 1 cup grated cheddar cheese
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté the squash slices until tender and lightly browned. Set aside.
4. In a separate bowl, whisk together the heavy cream, eggs, and a pinch of salt and pepper.
5. Arrange the cooked squash, crumbled bacon, and grated cheese in the pie crust.
6. Pour the cream mixture over the filling and smooth out the top.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Crookneck Squash and Goat Cheese Tart
This sweet and savory tart is a perfect combination of fall flavors, featuring roasted crookneck squash and tangy goat cheese. A flaky pastry crust adds a satisfying crunch to each bite.
Ingredients:
– 1 large crookneck squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet lined with parchment paper, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until tender.
4. Roll out puff pastry to a thickness of about 1/8 inch. Transfer to a 9-inch tart pan with a removable bottom.
5. Arrange the roasted squash on top of the pastry, leaving a 1-inch border around the edges. Sprinkle goat cheese over the squash.
6. Fold the edges of the pastry up and over the filling, pressing gently to seal.
7. Bake for an additional 20-25 minutes, or until the crust is golden brown.
Cooking Time: 50-60 minutes
Crookneck Squash and Shrimp Stir-Fry
This vibrant stir-fry combines the sweetness of crookneck squash with the savory flavor of succulent shrimp, all wrapped up in a savory soy sauce-based sauce. Perfect for a quick and easy dinner or as a side dish to impress your guests.
Ingredients:
– 1 large crookneck squash, sliced into 1/2-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the squash and cook for 3-4 minutes per side, until tender and lightly browned.
3. Remove the squash from the pan and set aside.
4. Add the remaining 1 tablespoon of oil, garlic, shrimp, soy sauce, and honey to the pan. Cook for 2-3 minutes, until the shrimp are pink and cooked through.
5. Return the squash to the pan and stir to combine with the shrimp mixture.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using) and serve immediately.
Cooking Time: 12-15 minutes
Crookneck Squash and Basil Pasta
This recipe combines the sweetness of Crookneck squash with the brightness of fresh basil, all wrapped up in a delicious pasta dish.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 medium Crookneck squashes, sliced into 1/4-inch thick rounds
– 3 cups fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add squash slices to the skillet and cook for 5-7 minutes, or until tender and lightly browned.
4. Stir in chopped basil and cook for an additional minute.
5. Combine cooked pasta, reserved pasta water, and squash mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Crookneck Squash and Cheddar Frittata
A flavorful breakfast or brunch option that combines the sweetness of crookneck squash with the savory taste of cheddar cheese, all wrapped up in a fluffy egg blanket.
Ingredients:
– 2 large eggs
– 1 medium crookneck squash, diced
– 1/2 cup grated cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the diced squash in butter until tender, about 5 minutes.
3. In a separate bowl, whisk together eggs and a pinch of salt.
4. Pour the egg mixture over the cooked squash in the skillet.
5. Sprinkle grated cheddar cheese evenly over the top.
6. Cook for 2-3 minutes or until the edges start to set.
7. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and golden brown.
8. Remove from oven and let cool slightly before slicing and serving.
Cooking Time: 17-20 minutes
Summary
Get ready to delight your taste buds with these 18 mouthwatering crookneck squash recipes perfect for summer. From grilled and roasted dishes to soups, stews, and more, this collection has something for everyone. Try grilling crookneck squash with garlic butter, or roasting it with parmesan cheese. Or go the savory route with chowders, breads, and curries. You’ll also find sweet treats like fritters, quiches, and tarts. Whatever your taste, these recipes are sure to bring a burst of flavor and freshness to your summer meals.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
