It’s that time of year again when the garden is yielding up more squash than you can shake a stick at. Squash is pretty easy to grow, and produces a lot of food, so it’s a good crop for the novice gardener. Last year, I was given nearly 50 yellow squash starts for my garden, and as a result, I had an abundance of yellow squash for much of last summer. By the end of summer, I had mastered the art of hiding squash in a number of creative recipes.
- Sliced thin, lightly salted, and dehydrated into squash chips (a tasty low-carb snack!)
- Dredged in a mixture of flour, salt and herbs and fried
- Sautéed in oil with tomatoes, white beans, caramelized onions, garlic, bell pepper, etc.
- Steamed with broccoli and lightly seasoned with herbs for a side dish with grilled chicken
- Boiled with potatoes and cauliflower and mashed into “mashed potatoes”
- Roasted with potatoes, carrots and bell pepper
- Lightly brushed with olive oil and grilled
- Julienned into a squash/carrot/radish coleslaw-like salad
- Chopped into lettuce salad
- Shredded and in baked into muffins and pancakes
- Added to soup
- Mashed and added to spaghetti sauce
- Lacto-fermented (aka pickled) in brine
- Peeled into thin strips as a low-carb, grain-free pasta substitute
- Shredded and mixed into meatloaf and chicken patties
I think the only thing I didn’t do is stuff them, and that was only because I didn’t let them get that big. I also sliced and shredded a bunch for the freezer so we could enjoy squash all year long.
This year’s garden has less squash, but overflows with broccoli instead. I’m sad to say that it is not proving to be nearly as versatile. I’d be happy to hear your suggestions for using up broccoli or squash in the comments!