squash, yellow crook neck baked with asparagus
(1 rating)
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.
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(1 rating)
yield
serving(s)
prep time
10 Min
cook time
40 Min
Ingredients For squash, yellow crook neck baked with asparagus
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3-4 lbyellow crooked neck squash (1 medium per serving)
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1 stickmargarine cut into 1/4 inch pats
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15oz canextra long asparagus spears
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sprinklesalt and pepper to taste
How To Make squash, yellow crook neck baked with asparagus
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1Wash and cut squash lengthwise in half
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2Scoop out seeds making a "bowl". Discard seeds
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3Place each half, cut side up on a foil lined baking sheet
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4Place 1 or 2 pats of butter in each squash half and sprinkle with salt and pepper to taste.
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5Bake at 350 degrees for about 35-40 minutes or until fork tender.
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6While squash is baking, gently drain can of asparagus spears
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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
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8Return to oven for 5 to 7 minutes or until asparagus is heated through then serve hot.
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