A close relative of the more familiar zucchini, yellow crookneck squash is one of the thin-skinned, tender squashes known as summer squashes. Yellow crookneck squash is slightly more delicate than zucchini and other summer squashes, and its seeds are bigger; cookbook author Deborah Madison says that crooknecks have "one of the best squash flavors." All summer squashes can be used more or less interchangeably in recipes. Yellow crookneck squash goes particularly well with fresh herbs.
Sage
Sage has a very strong and pungent flavor, so it is usually used very sparingly in recipes. You may be familiar with it as the main ingredient of most poultry-seasoning mixes. Fresh sage is a bit milder and more astringent than the earthy dried variety, but both make a good match with yellow crookneck squash. Add yellow squash and fried fresh sage leaves to a summertime risotto; or, try a simple saute with a few fresh sage leaves or a pinch of the dried herb.
Thyme
Thyme has a slightly sweet quality that blends well with other flavors, enhancing them rather than boldly asserting itself. Use green and yellow summer squash with thyme and Parmesan in an oven-baked gratin.
Marjoram and Oregano
Marjoram and oregano are cousins; marjoram's flavor is sweeter, while oregano's is peppery, but they can be used interchangeably in most recipes. Oregano is sometimes known as "the pizza spice," so use thinly-sliced yellow crookneck squash as a pizza topping, sprinkled with fresh or dried oregano.
Basil
Basil is an herb best used fresh, as the dried version lacks character. Fresh basil is highly fragrant, with notes of sweet anise and pungent pepper. Sliced crookneck squash tossed with olive oil and basil leaves cut into thin ribbons -- also known as a chiffonade -- makes for an easy pasta topping. Basil is the main ingredient of the sauce pesto, which can be tossed with cubed crookneck squash for a side dish; this combination, too, makes an excellent pasta sauce.
Parsley
Parsley is another herb best used fresh and, like basil, added near the finish of a dish for the best effect. It has an intensely "green" flavor. Toss sauteed crookneck squash with garlic, parsley and lemon for a side dish or pasta topping.
Bay Leaf
"New York Times" food writer Amanda Hesser suggests sauteeing cubed yellow squash and zucchini with bay leaves until they are tender. The herb provides a strong herbal perfume to the dish; Hesser notes "the aroma of the bay leaf should be thick." Serve it as a side dish to grilled fish or chicken.
Mint
Mint has a bright, distinctive flavor. While it's often used for sweet dishes, it also marries well with summer squash as a savory choice. With yellow crooknecks, it's best used fresh. Martha Stewart sautees crooknecks, then finishes the dish with a shower of fresh mint and a hit of lemon juice, plus a pinch of red pepper flakes. She suggests serving crooknecks with chicken or fish.
Chili Peppers
The mild flavor of summer squash makes a great foil for chili peppers. Add sauteed crookneck squash to a taco, tostada, fajita or quesadilla. Fold diced crooknecks into a chili-laced cornbread batter, or add summer squash to a pot of summer chili.
Curry
Curry powder is not a single spice, but a blend of spices that usually includes turmeric, which provides the distinctive yellow color, as well as cumin, coriander and other options such as cinnamon, black pepper, red pepper, cardamom, ginger and cloves. Curry powder brings a warm and fragrant character to any dish it's used in.
References
- "The Flavor Bible"; Karen Page and Andrew Dornenburg; 2008
- "The Cook and the Gardener"; Amanda Hesser; 1999
- "Vegetarian Cooking for Everyone"; Deborah Madison; 1997
- "Dinner at My Place"; Tyler Florence; 2008
- "Fine Cooking"; Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme; Susie Middleton; June 1999
- Martha Stewart: Summer Squash Basics
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