I’ve had this lonely summer squash sitting in my refrigerator for two week nows.
My busy schedule and excitement for fall left me unsure of how to prepare one of the last holdouts of summer. I’ve been so excited about hard squash that the summer version didn’t seem to excite me as much as it did in July. Nevertheless, I couldn’t continue to let it just sit there.
I had thought about making soup, considering soup weather is upon Illinois now, but that didn’t seem right. I didn’t want to hide what may be my last taste of summer (although, I still have a few ears of corn sitting in my refrigerator).
This salad makes for a great lunch or a lovely side to a picnic. The star is the squash and really, everything else can come and go. To make it vegan, leave out the feta. You could also add grains- I think quinoa would be just lovely.
Curry Marinated Summer Squash Salad
- 1 medium yellow squash
- 1/2 teaspoon garlic
- 1/2 teaspoon tumeric
- 1 teaspoon cumin
- 1/2 teaspoon corriander
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ginger
- pinch red pepper flakes
- 1 tablespoon olive oil
- 1/2 cup feta
- 1 cup chickpeas, drained and rinsed
- 3-4 handfuls of kale or lettuce
- Cut squash in to 1/4" thick wedges. Blend spices together and toss with squash and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or up to overnight.
- When ready, preheat oven to 375˚.
- Bake squash until tender and beginning to brown, 20-25 minutes. Remove and let cool slightly.
- Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.
by Erin Alderson