Crookneck Squash and Tomatoes Recipe

Influenced by feedback from previous reviews, I decided to tweak the recipe by incorporating fresh thyme and Parmesan cheese. I opted to bake it at 375 degrees for 30 minutes, then added tomatoes and let it cook for an additional 10 minutes. It's important to peel the squash and scrape out the seeds. I particularly appreciated the unique flavor combinations suggested by the recipe creator. However, it appears that the squash I used differed from the one specified, as mine had orange flesh and bumps.

Here is a rewritten version of the review: At first, I was hesitant about trying the recipe as it didn't sound very appealing to me. However, I gave it a shot and was pleasantly surprised by how much I enjoyed it. I made a few alterations to the original recipe and believe they really enhanced the dish. I diced the squash, increased the amount of chopped green onions, and poured the sauce over everything in the casserole dish. After baking the squash until it was nearly tender, I removed it from the oven and thoroughly mixed it with the sauce. I then layered sliced tomatoes on top of the squash and drizzled a small amount (about 1 tablespoon in total) of black currant balsamic vinegar over the tomatoes. To finish, I added croutons on top of the casserole and baked it for an additional 10 minutes until the tomatoes were slightly cooked. The addition of black currant balsamic vinegar and croutons really elevated the dish.

Delicious Homemade Pizza! I baked the crust and then layered it with a thin spread of pesto, sprinkled pine nuts, added tomatoes, yellow squash with scallions, and drizzled with dressing as per the recipe. Finally, topped it off with some fresh mozzarella. Even my picky 15-year-old loved it and couldn't get enough!

Fantastic taste! I found myself in a pinch one evening and discovered that this dish could be easily prepared on the stovetop. I combined all the sauce ingredients except for the olive oil, then added the tomatoes. Next, I sautéed the squash with salt and pepper in the olive oil until it was nearly cooked through. I then tossed in the tomatoes and green onions until they were just tender. It was ready in under 12 minutes! While I still enjoy the oven-baked version, there are times when I either forget about my veggies or unexpected guests arrive, so stovetop cooking allows me to make a quick and delicious compromise.

I tried this recipe with a garlic jalapeno mustard and it turned out amazing. Since there were leftovers for just the 3 of us, I reheated it in the microwave and added a sharp white cheese on top, then broiled it for a minute. It was even better that way. Thank you for the delicious meal!

My neighbor kindly gave me some crookneck squash and I was eager to try a new recipe with it. I stumbled upon this one, as I had all the ingredients on hand and it seemed simple and fast. I was pleasantly surprised by how much I enjoyed this dish. The only variation I made was using apple cider vinegar and spicy brown mustard instead, as that's what I had available. Although it took 25 minutes to cook, the end result was absolutely worth it. I will definitely be making this recipe repeatedly in the future.

Impressive! The results are really good. Sure, it takes a bit longer to reach the texture I prefer, but it's worth the extra 10 minutes.

This recipe was a disappointment for me. The cooking time was too short, so the dish did not heat up completely.

Fantastic! My family absolutely adores this recipe. I made a few changes, using red onions instead of green and yellow mustard instead of Dijon, and the result was simply delicious.