bright yellow squash with narrow curved neck. Very tender and flavorful. Excellent fried, steamed, or baked
Yellow crookneck squash is named for its unique crooked soda bottle shape and its cornflower yellow coloring. The skin of baby Yellow crookneck squash is delicate and originally was completely smooth but as a result of unintentional crossbreeding with neighboring varieties can today also be textured with faint ridges and warts. Its flesh is pale yellow, with layers of small, soft edible seeds. Its texture is slightly denser than that of straight necked yellow squash. It is ideally picked at an average length of four to six inches, at which its flavoring is mellow and nutty with just a zest of pepper. Baby Yellow crookneck squash can be left on the vine to mature to a fully grown yellow crookneck squash. They can also be left on the vine past full maturity to harden and become an ornamental gourd or to harvest the squash seeds for future planting.
Baby Yellow crookneck squash is tender enough to be utilized raw in fresh applications but can also be used in cooked preparations. It can be thinly sliced into medallions or ribbons and added raw to salads or tossed with sauce for a healthy alternative to pasta. Sliced thin it can be layered with other vegetables into ratatouille, enchiladas or lasagna. Baby Yellow crookneck squash can be sliced into thick rounds and grilled, sautéed, steamed, roasted or braised. It can also be halved, hollowed, stuffed and baked. Baby Yellow crookneck squash pairs well with other spring and summer produce such as tomatoes, eggplant, onion and garlic, with fresh herbs such as oregano, basil and thyme, with fruity olive oil, roasted poultry, and robust cheeses such as goat, parmesan and gorgonzola. In its immature stage baby Yellow crookneck squash is delicate with a short shelf life and should be used soon after harvest. To store keep wrapped in plastic and refrigerated using within three to four days.