Pan-Seared Summer Squash
3 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp fresh basil, chopped
¼ tsp salt
2 large summer squash
For the vinaigrette, in a small bowl, mix together olive oil, lemon
juice, lemon zest, fresh basil and salt. Slice squash into large
rounds. Warm a 10-inch skillet (cast iron is best) until very hot.
Place squash in pan and sear over high heat, until blackened, 2 to
3 minutes. Flip onto other side and sear additional 2 to 3 minutes,
until both sides are blackened. Place squash on a large platter.
Spoon vinaigrette over squash and serve warm.
Summer Squash Bites
1 cup grated cheese
25 wheat crackers, crushed
3 summer squash, cut into ½ -inch-thick rounds
1 tbsp olive oil
1 tbsp lime juice
½ tsp salt
¼ tsp freshly ground black pepper
Preheat oven to 425F. In a medium bowl, toss together cheese,
cracker crumbs and basil. In a large bowl, toss together squash,
oil, lime juice, salt and pepper. Arrange squash in a 9 x 13 inch
casserole dish. Scatter cheese mixture evenly over the top and
bake until melted and golden brown and squash is just tender for
about 20 minutes.
Summer Squash Corn Waffles
1 cup flour
¼ cup corn meal
1 ½ tsp baking powder
¼ tsp dried basil
¼ tsp baking soda
¼ tsp salt
1/8 tsp pepper
1 cup buttermilk
1 cup shredded summer squash
½ cup cottage cheese
1 large egg, lightly beaten
Combine flour with the next 5 ingredients. Combine buttermilk and
next 5 ingredients. Incorporate the wet and dry ingredients together. Coat waffle iron with nonstick spray and spoon in the batter Cook for 5-6 minutes or until steaming stops.
Carrot and Butternut Squash Soup
Low-fat cooking spray
3 cups peeled and diced butternut squash
2 cups carrots, peeled and thinly sliced
1 large leek, white and tender green parts only, thinly sliced
2 14-1/2 oz. cans low-sodium chicken stock
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
1/4 cup 1% milk
Salt to taste
Sprig of rosemary for garnish
-Spray a large saucepan with low-fat cooking spray and heat pan to medium-high heat. Add squash, carrots and leeks and cook, uncovered for 7-8 minutes, stirring occasionally.
-Add broth, pepper, and nutmeg then bring to a boil. Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender.
– Place a third of the soup mixture in a food processor, cover and process until smooth. Repeat with remaining soup and then return to saucepan. Bring to boiling, reduce heat then stir in milk. Add salt to taste.
-Serve soup garnished with a sprig of rosemary (optional.)
Butternut and Acorn Squash Soup
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion (I omitted)
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened (I omitted the cream cheese and used a bit of milk and a splash of cream instead)
1/2 teaspoon ground black pepper
ground cinnamon to taste (optional)
fresh parsley, for garnish
-Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
-Melt the butter in a skillet over medium heat, and saute the onion until tender.
-In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. -This may be done in several batches.
-Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.