There is a joke in Maine that you better lock your car during summer squash season. Why? If you don’t you’ll get “squashed” by friends and family. It is true that most folks who grow summer squash are overwhelmed and trying to give it away to any willing recipients. Who doesn’t love summer squash though!? Here are some of our favorite dishes to make with this nutty, tasty crop aside from the standard kabob or stir fry!
Stuffed Summer Squash~ This recipe is specifically good for patty pan squash (the UFO looking ones!). However, you can also stuff large yellow squash or zucchini by slicing in half and digging out the seeds. Serves 2
2 medium or large patty pan squash
1 tbsp. butter or olive oil
Any veggies you have around: onions, scallions, greens, herbs, garlic etc.
2 cups of pre-cooked brown rice (or other grain)
1 cup of shredded cheese plus two extra slices
1 lb. of pork sausage (optional)
*Directions~ Pre-heat oven to 350°
1. Heat butter or oil over medium heat in a saute pan. Add onions or scallions and cook for a few minutes. Add optional meat and cook throughly. Add chopped veggies putting in hardy veggies first (such as broccoli or carrots) and more tender veggies later. Add garlic and herbs during the last minute of cooking.
2. While your veggies/meat are cooking, slice the top off the patty pan squash and carefully dig out the center.
3. When veggies/meat are finished mix together with cooked rice and shredded cheese. Stuff this mixture into the center of the hollowed out patty pan squash and cover with a slice of cheese.
4. Bake for 35 to 45 minutes or until squash is soft along outside. Enjoy!
Summer Squash Chowder~ Our delicious whole, fresh milk makes this chowder a lighter version than those that use heavy cream. If you have an immersion blender this recipe takes no time to prepare! If not, use a food processor or blender to make the squash puree. This chowder can be made as a base for other soups and frozen to use all winter. Makes 6 cups.
- 5 1/2 cups diced yellow squash (about 1 1/2 pounds)
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup chopped yellow or red bell pepper
- 1/2 cup chopped sweet onion
- 1 (14-ounce) can organic vegetable broth or homemade vegetable stock
- 1 3/4 cups whole milk
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
1. Combine squash, corn kernels, pepper, onion, and broth in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 20 minutes. Cool.
2. Place half of squash mixture in a blender; process until smooth. Pour pureed squash mixture into a large bowl. Repeat procedure with the remaining squash mixture. Return mixture to pan. Stir in milk, salt, and white pepper. Cook over low heat until thoroughly heated, stirring occasionally. Serve with warm bread and butter! Yummy!