It can be fun trying new a new recipe, but when it calls out for 2 cups sliced crookneck squash or 5 ounces of grated yellow squash, how many whole squashes do I need to buy at the market to make the dish? Since we weren't sure, we bought both crookneck squash and straightneck yellow squash to run kitchen tests on to see what answers we got.
The crookneck squash has an egg-shaped bottom with a distinct slim neck that curves over like a hook. The yellow straightneck squash has a less pronounced oval base with a tapering non-curved neck. Both types normally have either smooth or bumpy yellow skin and pale-yellow flesh inside filled with rows of edible seeds. In addition, the crookneck and straightneck varieties taste similar; both squashes have a mild buttery flavor with hints of nuts and black pepper.
As with all our experiments, we first removed both inedible ends of the squash before preparing. When the raw yellow squash was diced, 1 medium fruit yielded between 1½ cups and 1¾ cups depending on the size of the cube. If grated, you end up with just under 1½ cups. When slicing 1 raw sample squash we ended up with a generous 1½ cups which weighed about 6 ounces. Therefore 1 cup sliced raw crookneck or straightneck squash weighs around 4 ounces.
If first salted to remove excess moisture then left to drain in a colander, the remaining quantity of yellow squash is decrease by about half. The same 1½ reduction occurs during the cooking process; 2 cups raw slices would shrink to 1 cup cooked yellow squash on your plate. Or, either 1 medium straightneck or crookneck squash would yield about ¾ cup of cooked squash.
Yellow crookneck and straightneck squash is related to pumpkins, cucumbers and melons. Summer squash is thought to originate from Mexico and Central America. Today they are easily grown worldwide.
When buying yellow squash select ones that feel firm and don't look bruised. Handle and wash them gently since they have thin fragile yellow skin.
Next time your recipe calls for a cup of sliced crookneck squash or so many ounces of straightneck squash you'll feel confident knowing what you need. You can also use our conversion tool below for any custom how many crookneck or straightneck squash in a... measurements you need.
Summer squash varieties include: yellow crookneck and straight neck, zucchini, patty pan (a small, pale green scalloped squash), and Scallopini (smaller dark green version of patty pan).
To increase shelf life, start with squash that is most flavorful; select small to medium-size squashes that are firm with unblemished skins.
Both crookneck and straightneck yellow squashes dehydrate rapidly, so place in a perforated plastic bag or just loose in the more humid crisper section of the refrigerator immediately after harvest or purchase. The unwashed squash should maintain a good condition and quality for up to 10 days.
Cooked yellow squash will last 2 to 3 days when refrigerated in a covered container.
Raw summer squash freezes poorly; it turns mushy due to its high water content.
Cooked summer squash can be pureed and frozen in an airtight container for several months.
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