I just went out to the garden, and I counted approximately 75 baby yellow squash between 5 plants. That is A LOT of squash coming in the next few weeks!! I harvested the first crooknecks yesterday, which were probably a little bigger than I should have let them grow. Varying sources say to pick crookneck squash when they get to be 4-5″ long, but these were more like 7″ and had developed a bumpy skin that the smaller ones don’t seem to have.
I have two favorite ways to prepare squash – on the grill or as a saute. By the time I got home from bouldering last night, Matt had already eaten dinner, so I just threw this saute together quickly. The herbs are doing great right now too, so I wanted to incorporate a few of them as well. You can feel free to substitute other herbs or add other vegetables that you have on hand – bell peppers, broccoli, asparagus… it would be good as a side or even on its own for a light dinner.
Yellow Crookneck Squash Saute
1-2 squash (this should feed 2 people, add more squash as necessary) – sliced 1/4″ thick
1/2 an onion – sliced
1-2 cloves garlic, minced
Fresh herbs – parsley, basil, oregano – chopped (maybe 2 TBSP worth? Up to you)
Olive oil, salt, pepper
Heat a skillet over medium heat (Size of skillet dependent on how much squash you have). Saute onion in olive oil until nearly translucent, add squash.
Saute for 5 minutes until tender but not mushy. A few minutes before squash is done, add garlic, herbs, salt and pepper to taste. Serve!