Summer Squash

Jul 24, 2014 by

Summer Squash

This is the time of year all gardeners are inundated with an abundance of summer produce.  My Mother In Law has a particular green thumb at growing squash and zucchini.  If you, like me, need some ideas with what to do with all that bounty please check out my Summer Squash Collection on

Here is the link: If you aren’t familiar with the site it is well worth a look.  Between the recipes and the provisions section there is a lot to like.  Here are some pictures of how I have used my squash.


  IMG_1514   photo (19) The crab soup isn’t on Food52.  To make it I used: a large can of crushed tomatoes, 2 cups of water, 2 beef bullion cubes to which I added frozen corn, frozen peas, fresh cut green beans, diced tomatoes, onion, diced squash, thyme, salt, pepper, bay leaf (then removed the bay leaf) and fresh picked crab that was cooked in a heaping amount of Old Bay.  I let it cook down with some of the crab shells then removed them added some Worchestishire sauce and a little butter.

The spaghetti was made with a lemon butter sauce as follows: onion and garlic cooked till translucent, zucchini added and sautéed until just about to turn brown.  I then added about a 1/2 cup of white wine, 2-3 tablespoons butter juice of half a lemon, salt, pepper and parsley which I let cook down to taste with enough broth left to create a decent sauce.  I then added the shrimp which cook in just a couple minutes.  I then added the spaghetti and parmesan cheese. The galette pictured is an adaption of the Butternut Squash Galette in my Food52 collection, I subbed in summer squash and didn’t pre-cook it and just let the galette cook a little longer than the recipe stated until everything was cooked and the crust was a little more golden. I also made zucchini boats, fried squash, plain sautéed squash.  I am sure more squash is in my future and if you know a gardener, it may be in yours too.

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