You know what’s even sadder than the end of summer? The huge piles of veggies from the garden going uneaten! If you have ever grown vegetables or fruit at some point, you know what I’m talking about. You’ve just about had your fill of corn, squash, strawberries, you name it. I love, or loved squash this year until the last 5 squashes. But, I hate wasting food and don’t know anyone else who wants squash, so I have scraped together a few ideas for you for this post.
Squash of any kind is a fairly easy veggie to grow. There are tons of varieties and we’ve grown two successfully this year; the trombette squash and butternut squash (two completely different varieties, but I’m going with it for this post). The trombette tastes similar to zucchini or yellow squash, so it can be used interchangeably in most recipes. Our butternut squashes are still on the vine, so stay tuned for more on that…
Here are my favorite ways (mostly all vegetarian) to prepare or eat.
- Roasted: slice or cube the squash, toss in olive oil, salt and pepper and roast in the oven until cooked or slightly browned.
- Shredded in pasta sauce-easy peasy!
- Mom’s squash casserole. If you leave a comment and like this post, I’ll give it to you. 😉
- Squash soup – another easy recipe. Cook your squash until soft, throw in a blender or food processor with chicken broth and heat. Add various toppings or a drizzle of coconut oil or grass fed butter.
- Dice it raw and toss in a salad.
- Use squash in your zucchini bread recipe, unless you have oodles of zucchini leftover.
- With larger squash such as the butternut or acorn, halve the squash and after removing the seeds, bake in a quarter inch of water in a baking dish facing down. Bake until a fork can pierce the skin gently. Serve filled (well don’t exactly fill it- that would be like 2 sticks of butter – lol! ) with butter and parmesan, or a drizzle of coconut oil, a dash of organic sugar, cinnamon with pecans and raisins.
- Shred it up and put in your favorite veggie soup or chili.
- Saute and add to your favorite pasta primavera variation.
- Stuffed zucchini boats: scoop out a small channel, bake for a few minutes. Remove from oven and add your favorite stuffing; rice, veggies, cooked sausage or meat if you prefer. Top with shredded cheese and bake again until cheese is bubbly.
- Zucchini or summer squash fritters. Too complicated for me but so delish! I don’t do well with oil in a frying pan. 🙂
- Add julienned squash to your favorite fajita recipe for more veggie power.
- Make zucchini “noodles” with a mandoline. There are lots of recipes for this.
- Raw, vegan zucchini “lasagna”. On a side note, you have not lived until you’ve tried this! I tried it in a restaurant and it was one of my favorite things I’ve ever tasted. However, it’s a little labor intensive and requires a few steps which I will be trying to recreate soon. Here is a great looking version online if you’re up to the challenge; raw vegan zucchini lasagna
If you have some fun and unique recipes you’d like to share, I would love it and maybe even feature it on an upcoming blog post! But for now, enjoy the end of this beautiful season, squash and all. It’ll be cold before you know it. 🙁