Squash, Yellow Crook Neck Baked with Asparagus
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- 3-4 lb
- yellow crooked neck squash (1 medium per serving)
- 1 stick
- margarine cut into 1/4 inch pats
- 15oz can(s)
- 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.