At the height of summer squash season, I believe they have a place at every meal, everyday. A variety of small, colourful and flavourful patty pans can be used as a side dish, appetizer or main course, and they are easy to prepare, and quick to cook.
- Cut into ½ inch slices, long and wide. Brush with extra virgin olive oil, season with salt and pepper, and grill hot for ~2 minutes each side.
- Prepare ‘matchstick’ style and add a handful to any raw salad.
- Steam whole until tender and finish with butter, salt and pepper as a side dish to any meal.
- For medium/large pieces, remove centers and stuff with your favourite savoury rice, bread or custard filling and bake as a main course.
- Cut a variety of squash and stew with equal parts onion, eggplant, peppers and tomatoes with fresh herbs and garlic for ‘ratatouille’.
- Dice, sauté for colour with butter and herbs, then bind with cream cheese for a ‘bruschetta’ topping.
- Pan-frywith butter and garlic. Wisk together 4 eggs, ½ cup milk and ¼ C grated cheese, and add to the hot pan for summer squash frittata.
- Stir-Fry, Deep-Fry (tempura), Pickle, Fire-Roast
As a rule, wash…do not peel these squash. Delicate skins offer delicate flavours. Compliment their earthiness with other ‘flavourites’- thyme, rosemary, oregano, garlic, and don’t forget the salt and pepper. Be creative, be adventurous.
Compliments of Trent Loewen
Earth Bound Bakery and Delicatessen
