Yellow Crookneck Squash

Store unwashed in a cool, dry place or in the refrigerator. For freezing, blanch and chop first.

Don't peel crookneck squash; the skin is tender and edible.

Smaller squash generally have a better flavor and fewer seeds.

Cook crookneck squash until tender but not mushy to maintain its texture.

Garlic

Onion

Tomatoes

Herbs (dill, basil, parsley)

Cheese (parmesan, feta)

Lemon

Overcooking the squash, leading to a watery and mushy texture.

Using very large, seedy squash without removing the seeds, which can make the dish watery and less appealing.