For Squash, the sky isn't even a consideration when limits are concerned. This versatile fruit has summer, winter, and fall variations like the Butternut Squash, the Yellow Squash, and the Pumpkin. Squash comes in different shapes and sizes, and there's a variety for every occasion. Many recipes include Squash that is broiled, roasted, grilled, fried, or eaten raw. The edible parts include the fruit, rind, seeds, and blooms.
1. Try a side of Spaghetti Squash with those grilled burgers.
What you need for this recipe....
- 2 servings
- 1 Yellow Squash- peeled (optional) and noodled
- 1 Zucchini Squash- peeled (optional) and noodled
- 1 Shallot- chopped
- 2 Cloves Garlic- chopped or crushed for preference
- 2 Tsp Extra Virgin Olive Oil
- 2 Tsp Red Wine Vinegar
- Lemon Juice from 1/2 Lemon
- Salt and Pepper to taste
Using either a spiralizer or vegetable peeler, cut the zucchini and yellow squash down into “noodle” strips. The spiralizer will have its own set of instructions. For the vegetable peeler, just peel the squash while turning. This will yield nice flat Squash noodles to start with.In a separate bowl mix the shallots, garlic, olive oil, vinegar, lemon juice, salt and pepper. Blend well with a whisk or fork for about 30 seconds and pour over the Squash “Noodles.” Place in the refrigerator for an hour and serve chilled.
Another option is to bake a Spaghetti Squash long enough to loosen the fruit, and mix with the other ingredients.
2. For any Squash, Roasting is always an option.
What you need for this recipe....
- Favorite Squash
- 2 Tbsp. Butter
- Salt to taste
Preheat oven to 400˚F for a larger Squash like a Butternut or 325˚F for smaller squash like Yellow or Zucchini Squash. Cut the chosen Squash in half. For some, like the Butternut or Acorn, this is a chore but the key to a good halved squash is leverage and a sharp knife. In a glass baking pan large enough to fit the Squash, place the two halves rind side down (fruit side up).Add butter, salt and pepper to the fruit of the squash. Place in the oven for 30 minutes or until tender.
Use a spoon to scoop out the fruit or cut the whole Squash for varieties with edible rinds and serve as a stand-alone dish or with something like baked chicken.
3. Squash, especially Acorn Squash is great grilled.
What you need for this recipe....
- 1/2 pound Beef top Sirloin Steak or Chicken Breast cut into 1" pieces
- 1 Medium Acorn Squash- peeled and cubed
- 8 oz. Cherry Tomatoes left whole
- 1 Red Onion- cut into four quarters
- 2 Tbsp. Balsamic Vinegar
- 1/4 Soy Sauce
- Salt to taste
- Skewers
- Preheat the grill
In a bowl mix the beef or chicken, Acorn Squash cubes, tomatoes, red onion, balsamic vinegar, soy sauce and salt. Thread pieces of the ingredients onto the Skewers and place on the grill. Cook until the internal temperature of the chicken is 165˚F or the beef has reached a desired temperature.
Another option would be to grill this mix inside an aluminum wrap or on a vegetable griller then serve over cooled greens like Arugula and Spinach.
4. Like Catfish and Green Tomatoes, Fried Squash is always a win.
What you need for this recipe....
- Zucchini or Yellow Squash- sliced but not peeled.
- 1/2 Cup flour
- 1/2 Cornmeal
- 1 Egg
- 4 Tbsp. Real Butter
- 4 Tbsp. Extra Virgin Olive Oil
- Medium bowl of ice water
- Salt and Pepper to taste.
On a plate, fork together the flour, cornmeal, and salt and pepper.
In a separate bowl, whip the egg. Preheat the oil and butter in a cast iron skillet over Medium heat. Take one slice of squash, dip it into the ice water and lay it over the flour and cornmeal mix. Flip once or twice. This will yield an uneven and thin coating but that’s the desired effect for the moment. Dip the squash into the egg then back to the flour and cornmeal mix. This time, the squash should be evenly coated. Gently lay the now battered slice of Squash into the heated butter and oil in the cast iron skillet. Repeat through the rest of the squash. Cook until the batter is golden brown then set out on a rack or paper towel to cool. Serve slightly warm but not hot.
Truthfully, there are a thousand different recipes for frying squash. A favorite frying recipe or technique can be used as well.
5. Get creative with any favorite recipe.
The reason Squash is so great is because it's so versatile. In fact Squash can be used in any favorite recipe. Use peeled and sliced zucchini rather than noodles in a favorite lasagna recipe; acorn squash can be baked and mashed like potatoes; Spaghetti Squash can be roasted and served with a favorite sauce or fried like a hash brown; and any squash can be grilled.
The possibilities are endless.