Saturday, June 21, 2014

Kitchen Intuition: Succulent summer squash

For the past two weeks, I’ve come home from picking up my farm share with lots of summer squash (zucchini, yellow crookneck, globe and pattypan are the ones I see most often), and I realized that I might be in a bit of a cooking rut when it comes to squash. I usually either roast them (perhaps with some onions and tomatoes into some sort of tian) or throw them in a stir-fry; but once I started to look around, I found that in addition to enjoying them raw, you can also bake, purée, stew, broil, pickle, steam, boil, stuff, poach, blanch, sauté, braise, fry, marinate and/or grill them. Put them in salads, soups, sauces and sautés; or bake them in gratins, cakes, pancakes, frittatas, breads or muffins. Clearly, I’ve been missing out on a lot of the possibilities.

And there are so many possibilities! Seriously! Squash can be served for breakfast, lunch, snacks, dinner or dessert! Here are just 15 ideas. The more I dug, the more inspired I became. There are too many options for me to list here—if you don’t trust me, check with Google—but beyond the classic minestrones, ratatouilles and zucchini breads, I was on the lookout for the unusual and surprising. And here are a few things that jumped out at me.

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