Squash and eggs, squash and pesto, squash casserole and cake

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.

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Summer squash #2

Recent harvest from our garden.

Recent harvest from our garden.

For squash #2 of the summer, I chose another kid-friendly dish, although not as friendly as the dish chosen for squash #1.  I took the yellow squash pictured above, grated it, squeezed a bit of the water out of it, and then mixed it with 8 eggs, 3/4 tsp salt, 2 garlic cloves, and a bit of basil to make a frittata.  Matt is on a grain-free, dairy-free 10-day diet of sorts, so I wanted to make this o.k. for him, otherwise, I’d add some cheese and milk.  Leftover rice or pasta, cooked sliced potatoes, or any other cooked vegetable would also work.  Bake at 350 for 25-35 minutes, until knife inserted in the middle comes out clean.

In the summer, I love frittatas, pizzas, and stir-frys, because they’ll work with any veggies you have hanging around, including zucchinis and summer squash.  So far, I only have 2 squash plants producing and I’ve already harvested 3 large squashes.  I’m excited to see what will happen when the rest start cranking them out.