Online Magazine
& Cooking Club
In This Issue
Feature Articles
Making heads & tails of
the squash kingdom
6 Tricks to Take the Bland
out of Summer Squash
Zucchini Overload:
how to turn over-abundance
into advantage
5 Fast Ways to Cook Squash +
5 Simple Ways to Dress It Up
In Every Issue
Why We Love It
Top 10 Questions about Squash
The Green Kitchen
Picky Eater Tips
Money Saving Tricks
News from the Farm
Cooking School
Cooking Classes:
Greek Potato Salad
Zucchini Salad Americana
Buying the Best
Storing for Flavor
Prepping Tricks & Tips
Cooking Basics
Recipes, Recipes, Recipes
14 Easy, Creative Dishes Using Summer Squash
© 2009 Culinary Concepts, Inc., Boulder CO
One of the greatest things about summer squash is its versatility.
It makes a good addition to practically any dish or cuisine. But in the curious way that our strengths are often the opposite face of our weaknesses, zucchini’s marvelous versatility is also the root of its biggest weakness: blandness.
Concentrate to Get the Water Out and Leave the Flavor Behind
1. Minimize External Cooking Water To begin with, avoid cooking methods that introduce more water, like boiling and poaching.
2. Evaporate Internal Water Instead, use dry-cook methods (like grilling and roasting) and fast-cook methods (like sautéing and stir-frying) that evaporate the water and leave the flavor behind.
Coax Out More Flavor with “Flavor-Boosters”
3. Salt and Pepper, Generously Even concentrated, squash’s flavor can use a little boosting. Start with salt and pepper. As always, go slowly when seasoning, but you may well find that squash requires a little more salt and pepper than usual. You’ll also get better results by seasoning before cooking, so the flavor can better permeate the squash.
4. Brown Nicely When cooking summer squash, don’t be afraid of a little browning. A nicely browned surface adds great flavor.
5. Partner Strategically Finally, balance squash’s milder taste with stronger flavors like chilies, curry, ginger, garlic, lemon, goat cheese and so on.
6. Compensate for Flavor Dilution Sometimes, summer squash must be cooked in a liquid, as in a soup, stew, or saucy dish like Chicken Cacciatore. Without the flavor-concentrating benefits of dry-cooking and fast-cooking, summer squash can tip an entire dish to the unexciting side. Recipes generally compensate for this dilution potential by boosting other herbs, spices and condiments, but don’t hesitate to add more (gradually, of course) if a taste test warrants it.
The fast, hot heat of stir frying is a great way to concentrate the flavor of yellow squash.
Good Strategic Partners for Summer Squash
A Little Heat: Salsa, Szechwan sauce and chili sauce
Sweet or Salty: BBQ sauce, humanely-raised, nitrate-free bacon, feta cheese
Sour or Pungent: Fresh (not bottled) lemon, kalamata olives, Chinese black bean sauce
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FAQs
Cutting Summer Squash: To make rounds, simply make parallel cuts across the squash, anywhere from very thin to about ¼ inch thick. To make sticks, cut the squash across into the length of sticks you would like. Take each section and cut lengthwise in half.
How to peel crookneck squash? ›
Cut 1/4 inch off each end of the crookneck squash. Scrub the skin with a vegetable brush under warm running water. You don't need to peel crookneck squash before cooking or freezing, as the majority of the nutrients in the squash are in the skin. Cut the squash into 1-inch pieces.
Can you microwave squash to make it easier to cut? ›
They can also be difficult to cut, peel, and prep. There's a simple solution likely in your kitchen: the microwave. Whether you're working with a petite honeynut, deep green acorn, or the ubiquitous butternut, the safest and easiest way to break down a squash is to start with a spin in the microwave.
Why is it so hard to cut squash? ›
After that, the most essential thing to keep in mind when it comes to cutting anything is to stabilize whatever it is you are attempting to cut. This is nowhere else as critical as when cutting a butternut squash, a notoriously difficult task because of the thickness and density of that squash.
What is the best tool for peeling butternut squash? ›
I recommend looking for peelers that have carbon steel blades as these hold a sharp edge longer than stainless steel. I like simple, cheap “Swiss” peelers.
Is it OK not to peel squash? ›
“It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”
Why is my skin peeling after cutting butternut squash? ›
Why Does Squash Make My Hands Peel? Experts don't know what specific compound in butternut squash causes the reaction, but reports have shown that it occurs after people handle the flesh of the fruit, Zeichner said.
Are large summer squash good to eat? ›
The larger the summer squash fruit gets, the tougher the skin and seeds are. The larger summer squash can be shredded, seeds removed, and used in zucchini bread and muffins, or for scooping and stuffing. Summer squash is naturally low in calories, a good source of fiber, potassium, and vitamin C.
What is the best size summer squash? ›
Ideally, summer squash should be harvested at 6 to 8 inches in length. Pattypan and scallopini are ready when they measure about 3 to 4 inches in diameter or less. Tiny baby squash are delicious too.
How big should summer squash be when you pick it? ›
The Sweetest Size
At this size, they've grown as large as possible while still remaining tender. With the same philosophy, you can harvest round summer squash when they're as big as a tennis ball, and scalloped squash when they're 3-6” in diameter.
- Step 1: Use a Microwave. Poke the squash or pumpkin all over with the tines of a fork. ...
- Step 2: Cut into Two Pieces. If your squash type has a thin neck, it's easier to work with two pieces. ...
- Step 3: Peel With Y-Shaped Peeler or Knife. Next, use a chef's knife or Y-shaped peeler to remove the skin.
Yellow squash does not need to be peeled, because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or a potato. Slice in half, lengthwise.
How to cut squash easily? ›
Start by making several large slits through the skin with the tip of a sharp knife. This helps the air release as your squash heats up (so your squash doesn't explode when you microwave it). Next, microwave the squash on high for approximately 3-5 minutes to soften the skin, which makes it easier to cut.
What is the best knife for cutting hard squash? ›
A Sharp Knife: A large, sharp chef's knife is key when handling any winter squash. This will make the task very easy.
Why is my yellow squash so hard? ›
Dark yellow or yellow-orange squash with a firm rind is over-mature.
