Preparation
Summer Squash with Thyme & Toasted Pine Nuts
Squash and Bacon Casserole
Squash Pickles
Salad of Grilled Summer and Zucchini Squash
with Warm Olive and Tomato Vinaigrette
Summer Squash Soup
Grilled Summer Squash
Lemony Summer Squash
Yankee Gardener's Summer Squash with a Chunky Tomato / Caper Sauce
Crookneck Squash and Spinach Bake
It is generally accepted that Cucurbita pepo is native to the Americas. Remains have been found in Central America and Mexico dating back as far as 7000 BC. From its southern origin, squash spread throughout North America. The name squash is apparently derived from the Algonquin "askoot asquash", meaning "eaten green". The plant found its way to Europe when the early explorers returned home. Cucurbita pepo is confusing because of the great diversity in its family which includes pumpkins, squashes and ornamental gourds. Flowering is monoecious, separate male and female flowers, so bees carry on the pollination. Because bees can carry pollen from any number of squash cousins, the crosses can be quite interesting if seeds are planted the following year. (Such a cross resulted in the delightful winter squash Swan White Bale Queen a few years ago.) Summer squash have a very mild, nutty taste, sometimes resembling fresh corn. Summer crooknecks are yellow and usually have a smooth skin. Some have a pebbled texture and some have no crook at all.
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Preparation
Summer squash can be eaten raw; grated or sliced in salads, or sliced and served on a plate of crudities with dip. Grated zucchini is often an ingredient in muffins or quick breads.
The taste and texture of summer squash is perhaps best appreciated, however, lightly steamed or simmered in butter. Summer squashes can be left whole, large ones cut in 1/2-inch slices. Cook about five minutes, until tender crisp, and top with fresh herbs (chives, dill, parsley, thyme), salt and pepper.
Combined with other fresh vegetables lightly sautéed in olive oil with garlic, fresh basil and oregano, summer squash adds interesting taste and texture to a primavera topping for pasta, along with grated Parmesan cheese.
Sliced in half lengthways, zucchini or yellow squash can be barbecued until tender crisp, and topped with basil pesto.
Adapted from hungrymonster.com.
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Summer Squash with Thyme & Toasted Pine Nuts
2 lb. small summer squash
1/4 teaspoon salt
1/8 teaspoon freshly ground
black pepper
2 teaspoons fresh thyme leaves
2 to 3 tablespoons mild-buttery extra-virgin olive oil
3 tablespoons toasted pine nuts
Cut the squash from stem end to blossom end into slices about 1/4 inch thick rounds. Fit a steamer basket in a pan, add water up to the basket level, and bring the water to a boil over high. Add the squash, season generously with salt and pepper, and cover the pan. Reduce the heat to low and steam until tender, 5 to 6 min. Transfer to a serving bowl or platter and sprinkle with the thyme. Cover to keep warm. Just before serving, drizzle with the olive oil and gently lift the slices of squash so the oil gets distributed. Sprinkle with the pine nuts and serve immediately. Serves eight.
From Fine Cooking www.taunton.com/finecooking.
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Squash and Bacon Casserole
4 strips bacon
5 medium squash
1 medium onion, chopped
1 tablespoon margarine
2 eggs, beaten
salt and pepper to taste
1/2 cup grated cheddar cheese
Slice squash about 1/4-inch thick; boil until tender. Fry bacon until crisp; drain on paper towels; crumble and set aside. In bacon grease, brown onions. Add margarine, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the bacon and half of the cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted.
Serves 4 to 6.
From southernfood.about.com.
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Squash Pickles
8 cups squash, sliced
2 cups onion, sliced
1 tablespoon non-iodized salt
1 cup green pepper, diced
2 cups cider vinegar
3 1/2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seed
Combine squash and onion. Sprinkle with salt. Let stand 1 hour. Combine green pepper, vinegar, sugar, seeds. Mix. Bring to boil. Pack in [sterile] jars. Process according to jar manufacturer's directions.
From southernfood.about.com.
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Salad of Grilled Summer and Zucchini Squash with Warm Olive and Tomato Vinaigrette
4 medium summer squashes-cut into 1/4 inch lengthwise slices
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese
Prepare grill for medium high heat. In a large bowl toss to combine; squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!
From Chef Todd English.
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Summer Squash Soup
3 medium yellow squash
2 tablespoons butter
1 clove garlic, minced
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
2 cups cooked chicken, diced
Scrub squash; do not peel. Dice squash to make 5 to 6 cups. Melt butter in a large saucepan and sauté garlic briefly. Add squash, rosemary, salt and pepper. Sauté very slowly. Keep pan tightly covered and do not allow squash to brown. Add 1 or 2 tablespoons water if necessary when squash is softened.
Purée in electric blender. Return purée to pan and add chicken broth, and diced chicken. Heat until flavors are well blended. Pour into serving dish or soup bowls. Serves 4.
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Grilled Summer Squash
A great idea for your next backyard barbecue.
2 medium summer squash
Vegetable spray
Dill or lemon pepper
Slice squash lengthwise (into long strips). Spray each side of squash strips with vegetable spray.
Place slices directly onto warmed grill. Remove from grill when squash is tender but still firm.
Place squash in serving dish and sprinkle with dill and/or lemon pepper.
(Grilled summer squash are also good sprinkled with lemon juice, fresh basil, and red pepper flakes.)
Makes 4 servings.
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Lemony Summer Squash
1 pound summer squash
1 tablespoon walnut oil
1 clove garlic, minced
1 dried rosemary, crumbled
2 tablespoons fresh lemon juice
Slice squash in 1/4" rounds. Heat oil in a non-stick skillet and cook garlic for 1 minute. Add squash and cook, stirring gently, until tender (about 4 minutes). Stir in remaining ingredients and heat through.
From Pioneer Valley Growers Association, www.pvga.net
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Yankee Gardener's Summer Squash with a Chunky Tomato/Caper Sauce
1 1/2 Tablespoons white wine vinegar
1 1/2 Tablespoons lemon juice
3 shallots, minced
6 Tablespoons olive oil
2 Tablespoons drained capers
1 1/2 pounds plum tomatoes, coarsely chopped, drained (4 cups)
1 cup cooked corn kernels
1 cup coarsely chopped arugula
1/2 cup chopped fresh basil
12 to 14 Kalamata or Greek black olives, pitted, left in small chunks
Sea salt and freshly ground pepper
4 small yellow zucchini or summer squash, sliced 1/2 inch thick
4 small green zucchini squash, sliced 1/2 inch thick
Sea salt and freshly ground pepper
Sauce: In a bowl combine vinegar, lemon juice and shallots. Gradually add oil, whisking until thoroughly blended. Add capers, tomatoes, corn, arugula, basil and olives, tossing gently to combine. Add sea salt and pepper to taste.
Steam squash until just tender (don't overcook!). Season with salt and pepper to taste. Arrange on a shallow platter or bowl. Spoon sauce over top. Serve hot or at room temperature.
This is a wonderful Spanish style dressing that adds pizzazz to steamed squash.
Adapted from Yankee Gardener Recipes,
www.yankeegardener.com.
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Crookneck Squash and Spinach Bake
12 medium yellow crookneck squash
2 (10 oz.) pkgs frozen chopped spinach
3 oz. cream cheese softened
3 eggs, well beaten
6 tablespoons melted butter
1 heaping tablespoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon onion salt
1 tablespoon black pepper
1 cup Ritz cracker crumbs
Paprika
1 cup crumbled crisp bacon (optional for vegetarians)
Wash squash and cut green stem away. Cook whole in boiling water, just until tender. Cut in half lengthwise and scoop out pulp with a spoon, placing pulp in a large mixing bowl. Cook spinach in salted water until tender, drain well and add to squash pulp. Add cream cheese to warm squash-spinich mixture. Add all except last three ingredients and mix well. Salt squash shells sparingly and fill with mixture, mounding the top.
Garnish each with crumbs, paprika and bacon. Place on lightly greased sheet or in a shallow baking dish. Cover with foil and bake at 325 degrees for 30 minutes.
May be prepared a day in advance.
Thanks to Ali Armbrust for this recipe!!!
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