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

Making Heads & Tails of the Squash Kingdom

Grilling and roasting are almost identical cooking techniques; only the heat source differs.

Drizzle cut squash with olive oil, salt and pepper. . .

Large squash pieces can be coated individually, rubbing to make sure they are evenly coated. For smaller pieces, toss in a large bowl while rubbing to evenly coat.

For grilling, put smaller squash pieces in a grill basket (bottom); larger pieces can go on a grill pan (top) or directly on the grate, being sure to leave adequate room around each piece.

Begin by preheating grill on high heat,

or preheating oven to 425 (F).

Cook over medium-high heat, stirring or flipping every 4-5 minutes, until browned and tender to taste.

Roast 10 to 20 minutes until bottom sides are nicely browned, then turn and roast until second sides are browned and squash is tender to taste.

For roasting, place pieces on a rimmed cookie sheet, being sure to leave adequate room around each piece.

How to Grill and Roast Summer Squash

Lunch Box Blues

We’ve all been there: stuck at the computer, racing to get a project done, who has time for lunch, much less vegetables for lunch?

Bring cut squash to the office in a microwaveable glass Pyrex with plastic seal,and microwave it there. Then season simply for flavor.

That’s where summer squash comes in. It’s what we call an “Easy-Prep Veggie.”

Rinse it.
Slice it.
Microwave it
You’re good to go

This yellow crookneck is perked up with olive oil plus fresh lemon juice and tarragon.

Faster Than Fast Food: Compare the 10 easy minutes it takes to make some zucchini with the 20 hassle-filled minutes it takes to get to your car, drive to an outlet, wait in line to order, wait for your food, then get back to the office.

There are dozens of other instant ways to jazz up mild-tasting squash. Many of them are probably sitting in your pantry right now! A few ideas are pictured to the left; for a detailed list, see “6 Tricks to Take the Bland Out of Summer Squash.”

Remember how we perked up spinach with a few spritzes of truffle oil? You can do the same with squash.