before baking
well… it’s definitely not a summer squash. i cut it, i cooked it, i ate it, and i still have no idea what it was. the skin is thick and tough, the seeds are flat and wide and it takes a loooong time to cook.
i found a recipe for cooking crookneck squash that called for the squash to be layered in a casserole dish with tomatoes and baked for 15 minutes. my pantry was lacking, so i made some substitutions. i layered zucchini, squash and yellow onions and topped them with the mixture of red wine vinegar and dijon mustard that the recipe called for. it took forever to cook and i don’t think either the zucchini or the squash ever got fully tender.
final verdict: i thought it was ok, nothing spectacular. erik tried it and actually said “i’d eat that. it’s not smooshy like squash usually is.” i guess another trick to giving squash the ‘erik seal of approval’ is undercooking. who knew.
mystery squash 