My family loves the taste of these two veggies together. I like to serve this along with a side of fresh tomato slices and a tuna salad on iceberg lettuce. Makes a really nice easy summer dinner.
yellow crooked neck squash (1 medium per serving)
margarine cut into 1/4 inch pats
extra long asparagus spears
salt and pepper to taste
1Wash and cut squash lengthwise in half
2Scoop out seeds making a "bowl". Discard seeds
3Place each half, cut side up on a foil lined baking sheet
4Place 1 or 2 pats of butter in each squash half and sprinkle with salt and pepper to taste.
5Bake at 350 degrees for about 35-40 minutes or until fork tender.
6While squash is baking, gently drain can of asparagus spears
7When squash is done, remove from oven and place2 or 3 spears of asparagus (depending on thickness of each spear)lengthwise on top of each squash half
8Return to oven for 5 to 7 minutes or until asparagus is heated through then serve hot.