Expert: Walt Trumble - 7/31/2003

Question
I am not a strict vegetarian, but lean heavily on vegetables, fruits, and whole grain products.  I planted one yellow crookneck squash plant this year, and as a result I have many, many of these vegetables. Now, what can I do with them except cook them or saute them?  Can I use them interchangeably with zucchini (breads, etc.), and can I cook them and use them instead of pumpkin for pies, etc.?  What about freezing them?

Answer
Hi Lee;

Summer Squash is also known as Crookneck Squash, Pattypan Squash, Straightneck Squash or Yellow Crookneck Squash and is interchangeable with recipes that call for any of the above or zucchini.

I like to pick and wash the squash just before using. The tender, thin skins don't need to be peeled. Because summer squash hold a lot of water,  exchanging them for pumpkin is out. Try cooking techniques that dry them out somewhat. Slice zucchini and crookneck squash lengthwise, brush with olive oil, and roast with sliced onions and red sweet peppers.

Squash is hard to store and does not lend itself well to freezing, commercial processors flash freeze squash, but it is always a bit slimy when thawed. You can dry it for use in soups and stews but fresh is the way to go.

Here is my favorite recipe for crookneck, patrons just loved it....

Au gratin recipe: jicama & crookneck squash

Serves 4

INGREDIENTS:

1 lb. jicamas, peeled and cubed

1 lb. crookneck squash, peeled, de-seeded and diced

1 tbsp. sunflower oil

1 onion, chopped

1 tsp. chervil, chopped

1 tsp. salt

1 tsp. black pepper

1/3 cup half and half cream

1 tbsp. butter

2 tbsp. all-purpose flour, sifted

1 tsp. salt

1 tsp. black pepper

1 cup milk

1 ˝ cups Jarlsberg cheese, grated


METHOD:


Preheat oven to 375 F (190 C). Boil jicamas and crookneck squash together until tender, about 15 minutes.


Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.


Melt butter in another pan. Add flour until a roo ( thick paste) is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.


Drain jicamas and squash. Add onion, oil, chervil, salt, black pepper and cream. Mash well until smooth. Set aside.


Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Jarlsberg cheese. Stir until melted.


Put jicama and squash mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve hot !

Hope this helps......

Chef Walter   www.vegetarian1.net