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|
|sprinkle||salt and pepper to taste|
Goochland, VA (pop. 4,472)
Member Since Oct 2010
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.
Wash and cut squash lengthwise in half
Scoop out seeds making a "bowl". Discard seeds
Place each half, cut side up on a foil lined baking sheet
Place 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 spears
When 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
Return to oven for 5 to 7 minutes or until asparagus is heated through then serve hot.