If you're signed up for a CSA, or have friends or family with a garden, you might have summer and early fall squash (among other things) coming out of your ears. In fact, we've heard friends of ours lament the overflow of oddly-shaped veggies over the course of the summer, but this weekend we picked up a few tips over the weekend for dealing with exactly that. Here's one...
When it comes to squash, the great news is that it's highly adaptable. We can't help but thing of Bubba from Forrest Gump... "Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it."
Squash is the same way. Soups, salads, sautes, casseroles and the like are natural choices for these ubiquitous summer vegetables, but they don't have to be limited to savory dishes.
Thinking outside the box, venture into baking with your summer squash overflows. We love to make zucchini bread, which we recently tried with Zephyr squash and had great results. Squash muffins, with grated squash and some brown sugar to round out the flavor, are delish for breakfast.
And last night we surprised an entire party of people with Pattypan Squash Pie. The critique? "Tastes just like apple pie!"
Of course, you can always freeze squash to use during the dreary winter months when a taste of summer would be mighty fine.
So good luck with the summer and fall squash overflow--and later in the week we'll have a tip for enjoying your summer squash without cooking it.