Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


Squash ideas

So just about this time of year, if you have a garden or have family/friends who do, you’re probably inundated with summer squash.

Usually I feel pretty limited in what I can do with all the crooknecks, butterstick and zucchini squashes. I like them sauteed with some butter or olive oil, fried or served as fritters. And, of course, there’s the zucchini bread I usually make at least twice during the summer and frittatas that make a good breakfast or dinner feast.

There’s also creamed squash or casseroles, though I’m not a big fan of either of those.

I’ve also created a couple of recipes and posted ’em on this blog. The Late Summer Veggie Soup is good, but the warm Squash-Chard Salad is my favorite! Kale would go well in that recipe, too.

This past week, on a whim, I threw some fresh crookneck squash onto a salad. Wonderful.

I also cooked some squash with garlic and a green onion in an egg scramble and made a breakfast burrito. Awesome!

So, I encourage you to figure out different ways to eat up all that squash besides cutting it up and freezing it for goodness knows how long. It’s a good way to get some healthy veggies into your diet!


Squash-Chard Salad

The other night I planned to saute some squash and zucchini, but at the last minute I decided to throw in some chard. With a splash of apple cider vinegar, this made a great side dish with ham, green beans and mashed potatoes.

Squash-Chard Salad
a small or medium squash
a small or medium zucchini
small onion
2 or more cloves of garlic, diced
3 or 4 leaves of chard
butter or olive oil
salt and pepper
apple cider vinegar (optional)

Directions:
1. Slice the squash and zucchini and tear up or cut the chard into small pieces. Chop onion and dice garlic.
2. In a large pan, melt a bit of butter or warm a tbsp. olive oil. Add 2 or more cloves of garlic and cook for a minute or two.
3. Add squash, zucchini and onion. Cook for a couple minutes until onion is translucent.
4. Add chard and stir, coating well. Cook until chard is wilted.
5. Add salt and pepper to taste and serve with a splash of apple cider vinegar.