After picking all of the squash before a 4-day road trip, only to find 3 more huge squash on our return, I can tell that is squash season. I’ve been busy eating squash at almost every meal to keep up with our garden’s abundance. Here’s what has been on our menu:
- Squash #21 of the summer was shredded along with an onion, sautéed in oil, then mixed with a few tablespoons of fresh made vegan pesto (2 cups basil, 1/2 cup walnuts, 2 cloves garlic, 4 tbsp olive oil, salt).
- Squash #22 was also shredded to become not one, but two frittatas. One had pesto and the other had some cherry tomatoes and garlic.
- Squashes 23, 24, & 25 were juillenned and mixed with a red wine vinaigrette for a raw squash salad that made a very tasty lunch.
- Squashes 26, 27, 28, & 29 were cut into coins and formed into a sour cream and squash casserole topped with cracker crumbs and baked.
- Squash 30 was shredded, cooked in some lard, and seasoned with pepper and soy sauce.
- As we speak, our 31st squash of the summer is being shredded to be cooked into a chocolate budnt cake, recipe via Serving Up the Harvest.
Soon, I may have to admit that I cannot keep up with as many squash the universe throws our way. I have plans to give a few away, but for now I’m still hanging tough. My biggest challenge to date is that my 3-year-old gags every time he eats squash and had been skipping a few meals due to hunger strikes. At least I can count on him to help eat the budnt cake.