Summer Squash
Whenever I here “squash” my mind always jumps to the hard-shelled squash of winter. However, summer has some magnificent squash that in a way are slightly easier. Most of the summer squash have thin enough skins that no peeling is required, just simply dice and add to your favorite meal. For the most part, summer squash have a sweet taste that is really brought out when roasting. These squash also make great companions with the grill! While zucchini is a summer squash, I chose to focus on other summer squashes for this post (so that they wouldn’t be over-shadowed!) The summer squash picture above is called patty pan. There are also other kinds of yellow summer squash that are more long and narrow.
Much like zucchini, summer squash is best frozen in either cubes or shredded. Blanch for two minutes, ice bath, pat dry, and place in a freezer safe container. Occasionally, after blanching, I will give the squash a quick puree and freeze it that way. This creates the perfect creamy addition to soups in the fall.
My recipes for Summer Squash:
Recipes from around the web:
- Summer Squash and Basil Frittata from the Yellow House
- Summer Squash Salad from The Year in Food
- Pinto Beans and Yellow Squashes with Green Dressing from Scandi Foodie
- Whole Wheat Pasta with Summer Squash and Toasted Hazelnuts from Fresh 365
- Ricotta Gnocchi with Butter Braised Summer Squash from Five and Spice
- Summer Squash Gratin from 101 Cookbooks
