This recipe is from Vegetables From Amaranth To Zucchini.) Any kind of summer squash can be used, which makes this squash-based “guacamole” especially useful.
3 lbs summer squash of any size or shape
1/2 head of fairly large garlic cloves
1 large onion
1 tsp kosher salt
2 tbsp oil
1/2 cup basil or mint leaves
1/2 cup parsley
2 tbsp lemon juice
1/4 – 1/2 cup heavy cream (this can be replaced with 1/4 cup olive oil dribbled slowly into the food processor)
salt and pepper
1. Preheat oven to 375. Clean squash and halve lengthwise, then cut so they are all the size of the smallest squash. Spread cut side down in a single layer in an oiled roasting pan.
2. Separate but do not peel garlic and lay among squash. Quarter and peel onion and add to the pan. Sprinkle with salt and drizzle with oil.
3. Bake until squashes are soft, 1 to 1.5 hours. Baste several times with cooking juices and remove from oven.
4. When garlic is cool, remove skins. Place basil and parsley in a food processor. Add warm vegetables and garlic and blend to a smooth puree, scraping sides as needed. With motor running, add lemon juice, then slowly drizzle in cream or olive oil. Add salt and pepper and more lemon juice as needed. Chill to serve.