Squash, Yellow Crook Neck Baked with Asparagus
|3-4 lb||yellow crooked neck squash (1 medium per serving)|
|1 stk||margarine cut into 1/4 inch pats|
|15oz can(s)||extra long asparagus spears|
|sprinkle||salt and pepper to taste|
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DirectionsWash and cut squash lengthwise in halfScoop out seeds making a "bowl". Discard seedsPlace each half, cut side up on a foil lined baking sheetPlace 1 or 2 pats of butter in each squash half and sprinkle with salt and pepper to taste.Bake at 350 degrees for about 35-40 minutes or until fork tender.While squash is baking, gently drain can of asparagus spearsWhen 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 halfReturn to oven for 5 to 7 minutes or until asparagus is heated through then serve hot.