What should I do with this summer squash?
I bought a bag of gorgeous baby squash last night. I thought of just steaming theme whole and tossing with olive oil, garlic, and lemon, but that seems too simple. Does anyone have any other ideas?
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8 Comments:
Lucky you. Were still at least a month away from summer squash n the Upper Midwest.
If they're that good, simple might be best - you could halve them the long way, fire up the grill and toss them in your favorite vinagrette. Or slice them thin, layer with cheese and make kind of a gratin/lasagna thing.
If you're really feeling amibitious, there's this technique from Jaques Pepin where you thinly slice off the top, scoop out the seeds to make little cups, parboil for a few minutes till they're almost done, fill the cup with either a pasta sauce (tomato, bacon and onion, maybe) or a nice herby bread stuffing with parmesan and lots of acid (lemon juice, I suppose) and run them under a broiler. Impressive, tasty, fairly quick.
TruckBoatTruck at 6:43PM on 06/12/08
Simple can be best!
I love your idea. Baby vegetables are so sweet and tender, they don't need anything but the simplest preparation to be wonderful.
I say, go with your first instinct. It sounds delicious!
Brownie at 6:43PM on 06/12/08
Agree with simplicity being good. When you have good produce, you want to taste it. I like summer squash sliced (medium thin) sauteed in a small amount of olive oil and butter with salt and pepper and maybe some thyme or something. I've added them to pasta with marinara. That was also delicious.
blackolive at 9:01PM on 06/12/08
Stuffed Summer Squash
Ingredients
6 small summer squash
1 Tbs. unsalted butter
1 Tbs. olive oil
1 C. finely diced onion
2 tsp. minced garlic
2 lg. squash blossoms (optional)
1 C. whole-milk ricotta cheese
1/3 C. grated parmesan cheese
3 Tbs. dry bread crumbs
1 lg. egg, beaten
2 Tbs. minced marjoram or basil
1/2 tsp. salt
1/8 tsp. freshly ground pepper
Directions
Preheat the oven to 375 F. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise. Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft. Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly. Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended. Spoon into squash shells. Sprinkle remaining Parmesan and bread crumbs over tops. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.
Hillary
Chew on That
Chew on That at 10:23AM on 06/13/08
I'm already drooling, waiting for our new crop of summer squash...
Aside from sauteing, a skewer on the grill, with cherry or grape tomatoes, sweet onion and bell pepper, with an occasional brush of a light dressing is pure heaven to me.
I can even get my man to eat his veggies this way!
thewrighttaste at 2:39PM on 06/13/08
Thanks for all of the great inspiration! I will definitely be trying your suggestions, as well as my simple idea! :)
aungeinphx at 5:23PM on 06/13/08
For a healthy and delicious grilling recipe......simply slice squash in half horizontally. Remove the seeds. Fill cavity with chopped onions, a pinch of fresh thyme, salt and pepper and a pad of butter. Wrap tightly and securely with foil. Roast on medium-high heat for approximately 20 minutes. Turn squash every 5 minutes. You'll hear it sizzling away and will begin to smell it's delicious aroma when it's almost done.
Boscompb at 6:34PM on 06/13/08
My mom slices them, puts sliced fresh tomatoes on top, and then sliced sharp cheddar cheese slices on top of that. Bake till veggies are tender. Good stuff - obviously the better the cheese, the better the overall dish. I'm sure you could use different cheese, too, but there's just something about cheddar cheese and tomatoes...
akk328 at 3:39PM on 06/16/08