Squashed Squash

Ingredients:

2 Yellow Crookneck Squash 1 clove Garlic, pressed 1 teaspoon Olive Oil Butter to taste

Steps:

1. Cut 2 yellow squash into small chunks.
2. Place in a small saucepan.
3. Add the garlic clove and the teaspoon of olive oil.
4. Add water to fill the pan about 1/4-inch deep.
5. Bring to a boil.
6. Reduce heat and simmer for 5 to 7 minutes.
7. Remove from heat and drain.
8. Add butter to taste.
9. Mash until chunky.
10. Season with salt and pepper to taste

Serves 2

Crookneck Squash Frittata

1 Video | Photo: Crookneck Squash Frittata Recipe

Ingredients

• 1 pound small yellow crookneck, trimmed and cut into 1/8-inch thick slices
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs, beaten
• 1/2 cup whole milk ricotta cheese
• 1/2-ounce grated Parmesan

Directions

Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.

In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.
Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.