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Roasted Crookneck Squash Recipe

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. They are sweet, almost butter, and have a soft texture similar to yellow summer squash.

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 has been our favorite way to make crookneck squash, it’s simple and easy.

This Roasted Crookneck Squash Recipe Is:

  • Earthy
  • Sweet
  • Full of Flavor
  • Tender
  • Simple
  • Vegan, Gluten Free, Dairy Free, Paleo, Whole30 approved!
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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 squashes 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?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

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How Do I Make Roasted Crook Neck Squash Recipe?

  1. Preheat oven to 425 degrees Fahrenheit. On a sheet pan, toss the squash, olive oil, garlic powder, salt, and pepper, until the squash is completely coated.
  2. Lie out the squash on the sheet pan in a single layer, making sure the pieces don’t overlap on the pan.
  3. Roast for 30 minutes, flipping halfway during cooking.

Sheet Pan Squash Recipes For the Win!

This roasted crook neck squash recipe 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 sheet pan 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.

Sheet pan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other sheet pan meals that are ready in no time!

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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 tasty 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!

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Roasted Crookneck Squash

Kelly Jensen
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!
5 from 17 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 218 kcal

Ingredients
  

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.

Notes

Save Money on Groceries!
I get all the fresh produce for my recipes from my garden and from Misfits Market– they sell produce at a super discounted price. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get$10 off your first $30 box by clicking here! 
If you think organic produce is too expensive… think again, and give Misfits Market a look!

Nutrition

Calories: 218kcalCarbohydrates: 66gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 168mgPotassium: 1991mgFiber: 11gSugar: 12gVitamin A: 59794IUVitamin C: 118mgCalcium: 271mgIron: 4mg
Keyword Baked Croockneck squash, Croockneck Squash Baked, Crookneck Squash Recipes, Roast crookneck squash, Roasted Crookneck Squash
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Posted in American, Dairy Free, Easy Weeknight Meals, Fall Recipes, Gluten Free, Sheet Pan Meals, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

13 Comments

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  4. Mary Farrow

    5 stars
    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!

    • The Herbeevore

      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

  5. Pingback:Roasted Acorn Squash Seeds Recipe - The Herbeevore

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