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squash, yellow crook neck baked with asparagus

(1 rating)
Recipe by
Caroline Reznicek
Goochland, VA

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.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 40 Min

Ingredients For squash, yellow crook neck baked with asparagus

  • 3-4 lb
    yellow crooked neck squash (1 medium per serving)
  • 1 stick
    margarine cut into 1/4 inch pats
  • 15oz can
    extra long asparagus spears
  • sprinkle
    salt and pepper to taste

How To Make squash, yellow crook neck baked with asparagus

  • 1
    Wash and cut squash lengthwise in half
  • 2
    Scoop out seeds making a "bowl". Discard seeds
  • 3
    Place each half, cut side up on a foil lined baking sheet
  • 4
    Place 1 or 2 pats of butter in each squash half and sprinkle with salt and pepper to taste.
  • 5
    Bake at 350 degrees for about 35-40 minutes or until fork tender.
  • 6
    While squash is baking, gently drain can of asparagus spears
  • 7
    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
  • 8
    Return to oven for 5 to 7 minutes or until asparagus is heated through then serve hot.

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