Yellow squash with a thin, tapered neck. Very tender and aromatic. Outstanding when sautéed, steamed, or baked
The yellow crookneck squash derives its name from its distinctive crooked soda bottle shape and cornflower yellow hue. The skin of baby Yellow crookneck squash is delicate and was originally entirely smooth. However, as a result of unintentional crossbreeding with neighboring varieties, the skin can now also have faint ridges and warts. Its pale yellow flesh contains layers of microscopic, edible seeds. Its texture is marginally denser than that of yellow squash with a straight neck. It is optimally harvested between four and six inches in length, at which point its flavor is mild, earthy, and peppery. The baby yellow crookneck squash can be left on the vine to mature into a full-grown version. Additionally, they can be left on the vine beyond full maturity to harden and become an ornamental gourd, or to extract the squash seeds for future planting.
Baby Yellow crookneck squash is tender enough to be used uncooked in fresh applications, though it can also be cooked. As a nutritious alternative to pasta, it can be thinly sliced into medallions or ribbons and added raw to salads or tossed with sauce. It can be layered with other vegetables in ratatouille, enchiladas, and lasagna when thinly sliced. Baby Yellow crookneck squash can be grilled, sautéed, steamed, roasted, or braised after being divided into thick rounds. It can also be cut in half, hollowed out, filled, and baked. Baby Yellow crookneck squash combines well with spring and summer fruits and vegetables such as tomatoes, eggplant, onion, and garlic, as well as fresh herbs such as oregano, basil, and thyme, fruity olive oil, roasted poultry, and robust cheeses such as goat, parmesan, and gorgonzola. In its immature state, baby Yellow crookneck squash is delicate and has a limited shelf life; therefore, it should be consumed as soon as it is harvested. Keep plastic-wrapped and refrigerated and consume within three to four days.