One of my favorite crookneck squash recipes: roasted simply with olive oil and spices! This squash is easy, delicious, and full of flavor. A great recipe for crookneck squash, summer squash, Italian yellow squash, or any variety!
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This year we grew crookneck squash in our garden, and it really thrived! We got so many of these vibrant yellow curved squashes and couldn’t wait to cook them. I considered using them in a few different recipes: veggie curry, in a summer vegetable soup, or in a stir fry. I decided on simply roasting them with some salt and pepper, and their sweet flavor was able to shine!
This Roasted Crookneck Squash Recipe Is:
- Earthy
- Sweet
- Full of Flavor
- Healthy
- Simple
- Vegan, Gluten Free, Dairy Free, Paleo, Whole30 approved!
This is one of my favorite crookneck squash recipes! The one thing I learned about picking crookneck squash is to pick it early. The most tender squshes are ripe at about 6-8 inches in length. I waited for one to get to about 12 inches, and the skin was a little tough. The smaller they are, the softer they will be!
What’s In This Roast Crook Neck Squash Recipe?
- Crookneck Squash: use about 3 small to medium squashes for this recipe.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
How Do I Make Roasted Crook Neck Squash Recipe?
- Preheat oven to 425 degrees Fahrenheit. On a sheetpan, toss the squash, olive oil, garlic powder, salt, and pepper, until the squash is completely coated.
- Lie out the squash on the sheet pan in a single layer, making sure the pieces don’t overlap on the pan.
- Roast for 30 minutes, flipping halfway during cooking.
Sheet Pan Squash Recipes For the Win!
This roasted crook neck squash receip is the perfect sheet pan dinner! I love a good sheet pan meal, especially during these fall months when the weather starts to turn cooler. Cooking on a sheetpan is one of my favorite ways to get a meal on the table fast! All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep while the food cooks. Sheetpan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy sheet pan meals that are ready in no time!
Easy Recipes for Crookneck Squash
This summer squash recipe is the perfect way to use those extra garden crook neck squash. Throughout the summer our garden is overloaded with squash plants all ripening at once. I make this garden fresh recipe with my extra squash and a healthy meal is ready in no time. Enjoy that summer garden bounty with this bright and fresh crookneck recipe all summer long. There’s nothing better than seasonal produce right out of the garden – if not your garden, then get fresh crook neck squash at your local farmer’s market stand 🙂
Other Roasted Sheet Pan Vegetable Recipes You’ll Love!
Sheet Pan Stir Fry with Vegetables (Vegan, Gluten Free)
Seasonal Roasted Root Vegetables with Lemon Caper Vinaigrette (Vegan, Gluten Free)
Paleo Root Vegetable Hash & Eggs (Paleo, Whole 30, Vegetarian)
Sheet Pan Gnocchi Butternut Squash & Kale (Vegan, Dairy Free)
Sheet Pan Fajitas w/ Avocado Lime Crema (Vegan, Paleo, Whole30, GF)
Get the Same Ingredients for this delicious Crook Neck Squash Recipe:
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Roasted Crookneck Squash (Vegan, Gluten Free)
Ingredients
- 3 small 6 to 8 inch long Crookneck Squash, sliced into thin 1 inch rounds or cut into half moons
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground Tellicherry Black Pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. On a sheetpan, toss the squash, olive oil, garlic powder, salt, and pepper, until the squash is completely coated.
- Lay the squash on the sheet pan in a single layer, making sure the pieces don't overlap on the pan.
- Roast for 30 minutes, flipping halfway during cooking.
Nutrition
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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absolutely delicious :p
I just made this and WOW! Who knew what a treasure crook neck squash could be? My roasting took slightly less time because I sliced the squash pretty thin. I used the pink salt (worth. it.) and threw on some dried thyme for good measure. I want to eat the whole pan!
Hi – can roasted yellow neck squash be frozen to use in making soup at a later date? Thank you!
Thank you for the recipe! This is my first crooked neck squash and I’m wondering if you leave the rind on or peel it?
Hi Chelsey,
So glad you are trying it! If you have a smaller squash with thin skin – you can leave it on. If it’s a larger squash with thick bumpy skin, then I’d recommend peeling it.
Let me know how it turns out!
– Kelly
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my husband and I can’t get enough of this!!!! we think it is sooo much better than French fries!!!!
An inexpensive but yummy side
Thanks for the recipe for orange squash
This is simple yet super