Crookneck squash is a tender, edible gourd that's typically harvested in early summer. This particular squash, like other summer squash, should be eaten when it's still young and relatively small. According to Texas A&M Department of Horticultural Sciences, crookneck squash and other summer squash have been grown in the United States since colonial times.
Crookneck FAQs
Unlike zucchini, yellow crookneck squash has a constricted neck, says the University of Illinois Extension; its slender stem yields to a voluptuous body. Yellow squash is either "straightneck" or "crookneck." These two squash types have the same taste and color; however, crookneck squash bows at the neck, lending it a swan-like gracefulness while still on the vine. Early Yellow Summer Crookneck and Sundance are two popular varieties of this summer squash.
Selection and Storage
Crookneck squash are more tender and flavorful when young. According to the University of Illinois Extension, many people make the mistake of harvesting them when they're too large. Choose crookneck squash that are 6 to 8 inches long. Choose crookneck squash with bright, glossy skins; avoid those with nicks, bruises and soft spots, advises the Centers for Disease Control and Prevention. Store fresh summer squash in a plastic bag in your refrigerator crisper. Summer squash can keep for up to a week but is best consumed in three to four days. Don't wash crookneck squash until right before you prepare it.
Nutrition Facts
According to the University of Illinois Extension, the nutritional value of squash is generally the same among varieties. A 1/2-cup serving of cooked summer squash has only 20 calories, 5 of which come from fat. One serving of crookneck squash gives you around 8 percent of your Daily Value, or DV, for vitamin C; 4 percent of your DV for dietary fiber and vitamin A; and 2 percent of your DV for calcium and iron.
Other Information
Yellow crookneck squash and other summer squash have a high-water content, so it's not a good idea to set it aside for canning, as it will only turn to mush. Summer squash is best steamed, stir-fried or grilled until it's cooked through but not too soft. Don't peel summer squash; the skin has a high concentration of essential nutrients.
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