Summer Squash

These are fast ways to do it.

Can be served raw in salads or with dip. Good is soups and can be baked in casserole dishes. Easy as a main course when boiled or pan-fried.

BOILED – Figure 11/2 cups water for a pound of squash with a cooking time around 3 to 5 minutes. Finish with 3 tablespoons butter.

Some variations from the Fannie Farmer Cookbook are….

With onions – add one coarsely chopped onion and cook with the squash.
With tomatoes – add two tomatoes, peeled and seeded if you choose, with some of the liquid about 2 or 3 minutes before squash is done
With horseradish cream – Mix ½ cup sour cream with 1 tablespoon of horseradish and add to the cooked squash.

SAUTEED
3 or 4 tablespoons of butter or 2 or so tablespoons of olive oil per pound of squash. For yellow or zucchini cooking time is about 8 to 10 minutes, until tender. Cook alone or together.

Additions…
Garlic – 2 cloves or to taste
Sprinkle with parsley, chives or basil as you sauté the squash. Top with Parmesan cheese

Summer Squash Salad

from The Essential Kitchen
2 pounds of this feed 6 to 8

This can be all yellow or zucchini. The combination, when you’ve got them, is nice looking.

8 small yellow or zucchini squash or half and half, about 2 pounds
Juice of 2 lemons or limes
2 shallots, finely chopped
Salt and pepper
½ cup vegetable oil
2 tbsp. chopped fresh dill – can be left out if not available
Fresh dill or other herb springs to garnish

Trim ends off squash and cut into 2 inch pieces. Scrape the seeds from the core if they are large or if you want to. Using a mandoline or knife, cut the pieces into thin julienne pieces.

Whisk juice, shallots, salt and pepper. Whisk in oil and add herbs. Toss vegetable julienne with dressing, taste, and adjust seasoning. Divide on individual serving plates and garnish.

NOTE – The mandoline is a great slicer and one is wonderful to have. It is also, in my opinion, the most dangerous tool in your kitchen. BE CAREFUL. In cooking school, two of the three members of my team cut the ends of their fingers off within ten minutes. My wife recently did the same. The part that holds what you’re slicing is there for a reason.

FARMHOUSE BUTTERNUT SQUASH SOUP

Bon appetit – serves 6

We’ve made this many times and find it most delightful. Have used water instead of broth, and no bacon for vegetarian friends, and it is good.

Consider making you own chicken stock. It is not hard to do. We make semi-large batches and freeze it in pint jars (2cups). The flavor is from another planet, compared to canned.

4 bacon slices
4 large garlic cloves, chopped
1 tsp. caraway seeds
2 pounds butternut squash, peeled, seeded, and chopped
½ pound carrots chopped
1 Granny Smith apple, peeled, cored, and shopped
3 thyme springs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 ½ tsp .cider vinegar

In your stew pot over medium heat, cook bacon till crisp. Drain it on towels and chop.
Add garlic and caraway seeds to fat in the pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute.
Add squash, carrots, apple, thyme, bay leaves, broth, water, ¾ tsb salt, and ½ tsb pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Puree about 4 cups in a blender, in batches if necessary,, until smooth. BE CAREFUL, this liquid is hot.
Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

ROASTED BUTTERNUT SQUASH with SPICY ONIONS

Food and Wine – serves 8

Spicy onions

2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
¼ cup fresh limejuice
2 teaspoons honey

The Squash

1 cup blanched hazelnuts
4 pounds, or so, butternut squash peeled, seeded, slices ¼ thick
¼ cup plus 2 tablespoons olive oil
Kosher salt and pepper
½ cup chopped fresh parsley
½ cup fresh mint
2 tablespoons fresh marjoram or one dry
4 oz. goat cheese crumbled

Spicy Onions

Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened, 5 to 7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in limejuice and honey. Let cool, then mix in lime zest.
THIS CAN BE DONE UP TO 3 DAYS IN ADVANCE

Squash and assembly –

Preheat the oven to 350F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6 to 8 minutes. Let cool: coarsely chop.
Increase oven temperature to 400F. Toss squash and ¼ cup oil in a medium bowl; season with salt and pepper.
Divide squash between two rimmed baking sheets: reserve bowl and roast undisturbed, until tender, 15 to 20 minutes.
Return squash to bowl, add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
Transfer to a large serving platter and crumble the goat cheese over, and drizzle with the remaining 2 tablespoons of oil.

Roasted Butternut Squash with Lime Juice

Chef Michelle Kelley AB Tech. Asheville – serves 4 to 6

This is an easy, low cal and high fiber recipe

31/2 pounds of butternut squash, peeled, cut crosswise in to ½ inch slices
3 tablespoons of olive oil
¼ stick of unsalted butter, melted
4 teaspoons of lime juice, plus 1 lime cut into wedges for garnish
/salt and pepper
2 teaspoons of chopped fresh rosemary

Preheat oven to 400F. Toss squash in the oil, butter and lime juice. Sprinkle with salt and pepper. Arrange squash on two baking sheet in a single layer.
Roast with salt and pepper and roast for 20 minutes. Turn squash over and continue to roast until golden brown, about twenty minutes more.
Cut into wedges and season to taste with salt and pepper and sprinkle on rosemary.
Serve warm with the lime wedges.