Crookneck

Rinse the squash thoroughly under cool running water and dry it before cutting. Trim off the stem and blossom ends, then slice the squash into rounds, half-moons, cubes, or spears depending on the recipe. Peeling is usually unnecessary because the skin is thin and edible. If using an unusually large crookneck squash, remove any tough skin or large seeds if desired before cooking.

Crookneck squash pairs well with ingredients that enhance its mild, slightly sweet, buttery flavor. Garlic, onions, shallots, tomatoes, bell peppers, corn, mushrooms, and zucchini are excellent vegetable pairings. Fresh herbs such as basil, thyme, oregano, parsley, dill, and rosemary add brightness and depth. It also works well with chicken, shrimp, sausage, bacon, eggs, beans, and chickpeas. Cheeses such as Parmesan, feta, goat cheese, mozzarella, and cheddar provide richness, while lemon juice, balsamic vinegar, olive oil, and butter complement its delicate flavor. Breadcrumbs, nuts, and seeds can add texture to roasted or baked preparations.

Sautéing: Cut the crookneck squash into slices, half-moons, or cubes. Heat olive oil or butter in a skillet over medium-high heat and add the squash along with garlic, onions, or other vegetables. Cook for 5-8 minutes, stirring occasionally, until tender and lightly browned. Season with salt, pepper, fresh herbs, or lemon juice.

Roasting: Preheat the oven to 425°F (220°C). Cut the crookneck squash into slices, spears, or cubes and toss with olive oil, salt, pepper, and any desired herbs or spices. Arrange in a single layer on a baking sheet and roast for 15-25 minutes, until tender and lightly caramelized.

Grilling: Cut the crookneck squash lengthwise into planks or crosswise into thick slices. Brush with olive oil and season with salt, pepper, and herbs or spices. Grill over medium-high heat for 3-5 minutes per side, until tender and lightly charred.

Steaming: Cut the crookneck squash into slices or cubes and place it in a steamer basket over simmering water. Steam for 5-8 minutes, until fork-tender but not overly soft. Season with butter, olive oil, salt, pepper, herbs, or lemon juice before serving.

Baking: Slice or halve the crookneck squash and place it in a lightly greased baking dish. Combine with cheese, breadcrumbs, herbs, tomatoes, onions, or other desired ingredients. Bake at 375°F (190°C) for 20-30 minutes, or until the squash is tender and any topping is golden.