Showing posts with label crookneck squash. Show all posts
Showing posts with label crookneck squash. Show all posts

12 August 2012

Baked Yellow Crookneck Squash with Brown Sugar, Cinnamon and Thyme


I read somewhere that of all the summer squash varieties, yellow crookneck squash is the most like the heavier, deeper-flavored fall varieties.

There was something delicate about the two small crooknecks that I purchased today that made me want to prepare something very simple that would enhance, but not disguise their equally delicate flavor.

And yet, I wanted something a little different. Something that would celebrate flavor.

These little guys always remind me of geese. I would treat a young goose with a certain delicacy, and so it was with my little yellow squashes.

I cut the squash in two pieces, using a melon baller to remove the seeds and stringy flesh that always accompanies seeds. I created a rub, using cinnamon, brown sugar, sea salt and a light-handed dash of pepper, and used it to flavor the exposed flesh of the squash. I placed about two teaspoons of butter in each little half and baked them incovered in a preheated, 350-degree oven for about 30 minutes. Then I added some fresh German thyme, and continued baking for another 15-minutes.

The squash was really sweet, and the thyme, which seems to be the herb most often paired with crookneck, added a subtle, almost perfume-y touch. All very delicate - the way I hoped it would be.