Crookneck squash is a popular summer squash cultivar, immediately recognizable by its bright yellow color and distinctive curved neck. As a member of the Cucurbita pepo species, it is a close relative of zucchini and other summer squashes. Known for its mild, almost buttery flavor and tender texture, it is highly adaptable to various culinary preparations. This summer vegetable is entirely edible and regularly consumed.
Edibility and Identification
Crookneck squash is safe and non-toxic; every part is considered edible when harvested young. It is a summer squash, picked before full maturity to ensure thin skin and tender flesh. This variety is characterized by its bright, creamy yellow color, a bulbous base, and a long, curved neck. The skin of young squash is typically thin and pliable, sometimes featuring a slightly bumpy texture.
The flesh inside is a pale ivory-white with a mild flavor, sometimes described as slightly nutty or peppery. When immature, the seeds are soft and small and do not need to be removed before cooking. The squash is best when harvested at about five to six inches in length.
As the squash grows larger, its skin becomes tougher and thicker, and the seeds may harden, degrading the quality. This characteristic is common among summer squash varieties, which are harvested young to maintain their delicate texture.
Preparing Crookneck Squash
Preparation for crookneck squash is simple because the skin and seeds of young specimens are entirely edible. First, thoroughly wash the exterior under running water to remove any dirt. Next, the tough stem and blossom ends should be trimmed and discarded.
Peeling the squash is usually unnecessary, as the thin skin tenderizes quickly during cooking. If the squash is older, larger, or has a noticeably tough rind, you may choose to peel the thickest parts to ensure uniform tenderness.
The decision to remove the seeds depends on the size of the squash. Young squash, typically about two inches in diameter, have soft, undeveloped seeds that can be left in. If the squash is overgrown, the seeds and surrounding pulp can become woody or watery, requiring the central seed cavity to be scooped out. After preparation, the squash can be cut into coins, half-moons, cubes, or shredded, depending on the intended dish.
Culinary Versatility
Crookneck squash offers versatility in the kitchen, adapting well to various cooking methods due to its high water content and mild flavor. Sautéing is a quick method, involving slicing the squash and cooking it briefly with oil, garlic, and seasonings until crisp-tender. This allows the squash to absorb added flavors, such as herbs or spices.
Roasting the squash at a high temperature, such as 425°F, develops a sweeter flavor and a more concentrated texture. Slicing the squash into coins or half-moons and tossing them with olive oil, salt, and pepper before roasting for 25 to 30 minutes yields golden-brown edges. Thicker slices also perform well on the grill; brush them with oil and grill over medium heat until tender and lightly charred.
Young crookneck squash can also be used raw, offering a fresh crunch in salads or as part of a crudité platter. Thinly slicing the squash into ribbons or using a spiralizer provides a light base for cold dishes. The squash can also be grated and incorporated into baked goods like quick breads or fritters, where it adds moisture.