For the past two weeks, I’ve come home from picking up my farm share with lots of summer squash (zucchini, yellow crookneck, globe and pattypan are the ones I see most often), and I realized that I might be in a bit of a cooking rut when it comes to squash. I usually either roast them (perhaps with some onions and tomatoes into some sort of tian) or throw them in a stir-fry; but once I started to look around, I found that in addition to enjoying them raw, you can also bake, purée, stew, broil, pickle, steam, boil, stuff, poach, blanch, sauté, braise, fry, marinate and/or grill them. Put them in salads, soups, sauces and sautés; or bake them in gratins, cakes, pancakes, frittatas, breads or muffins. Clearly, I’ve been missing out on a lot of the possibilities.
And there are so many possibilities! Seriously! Squash can be served for breakfast, lunch, snacks, dinner or dessert! Here are just 15 ideas. The more I dug, the more inspired I became. There are too many options for me to list here—if you don’t trust me, check with Google—but beyond the classic minestrones, ratatouilles and zucchini breads, I was on the lookout for the unusual and surprising. And here are a few things that jumped out at me.
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And there are so many possibilities! Seriously! Squash can be served for breakfast, lunch, snacks, dinner or dessert! Here are just 15 ideas. The more I dug, the more inspired I became. There are too many options for me to list here—if you don’t trust me, check with Google—but beyond the classic minestrones, ratatouilles and zucchini breads, I was on the lookout for the unusual and surprising. And here are a few things that jumped out at me.
Read more
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