Crookneck Squash an Early Taste of Autumn

Using the "true" version of crookneck squash- not the smooth soft yellow kind but the golden variety with tougher skin and plenty of warty bumps....a taste of fall a little early

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  crookneck yellow squash
• 1 1⁄2 tablespoons garam masala
• 1⁄4 teaspoon dried ginger
• 1⁄8 teaspoon salt
• 1⁄4 cup butter
• 1⁄3 cup walnuts
• 1⁄4 cup brown sugar
• 2  tablespoons cider

Directions

1. Cut squash in half anf use a spoon to remove the seeds, but a few leftover seeds are ok if it happens! Do not remove the skin. Cut the squash in slices about 1/4 inch think. Heat the pan to medium, add butter, reduce to low. Add squash and garam masala, ginger, salt. Toss to coat, add walnuts. Cook 10 minutes and add sugar to taste. Add cider (alcoholic kind is advised but you can use regular cider. Pear cider alcohol works great as well.) Cook 5-10 more minutes or until tender.