Crookneck Squash

How to store:

Store summer squash by gently wiping the fruit clean with a damp cloth and then placing it in a perforated plastic bag (to maintain humidity) in the vegetable crisper of the refrigerator.
Do not store summer squash in the refrigerator for more than 4 days.
Avoid storing summer squash at temperatures below 50°F; the fruit is susceptible to chilling injury at temperatures below 50°F; chilling injury symptoms include surface pitting, water loss, yellowing, and decay.
Summer squash can be frozen for use in bread and soups: peel, slice or cube, and blanch the fruit by placing the squash in a wire basket then plunge it into a large kettle of rapidly boiling water for three minutes; then cool the squash by plunging the basket into ice water for another three minutes; drain and pack the fruit in freezer containers. Frozen summer squash can be prepared for mealtime by boiling for three to five minutes until fork tender.

3 small 6 to 8 inch long Crookneck Squash, sliced into thin 1 inch rounds or cut into half moons
2 tablespoons olive oil
1 teaspoon garlic powder
1/4 teaspoon Himalayan sea salt
1/4 teaspoon freshly ground Black Pepper

Step 1 - Preheat oven to 425 degrees Fahrenheit. On a sheetpan, toss the squash, olive oil, garlic powder, salt, and pepper, until the squash is completely coated.
Step 2 - Lay the squash on the sheet pan in a single layer, making sure the pieces don't overlap on the pan.
Step 3 - Roast for 30 minutes, flipping halfway during cooking.

Crookneck Squash is entirely edible, including the skin, seeds, flesh, and flowers.