Wednesday, July 20, 2011

Summer Squash Time - gluten free dairy free

It's that time of year when summer squash is plentiful in the garden. This past weekend we had a house full of 12 people, only one of which was a fan of summer squash! So, with a bucket full of squash to use up, I got on the phone with my dearest friend, Shannon, for the scoop on a good method of preparing that summer squash. Here is what she recommended:

First I chopped 1 sweet onion and sauteed it in a pan over medium heat with earth balance butter. When the onion started to sweeten, i added 2 small-medium summer squash, diced.
For seasoning, I sprinkled this with sea salt, paprika, pepper, and 2 cloves of minced garlic. I let this cook, covered, to steam it along quickly, as lunch was nearing.

The end result? Delicious! The onions and spices hide the "squash" flavor for those who are not fans. The texture stayed nice (not slimy, not mushy).

This would be even better roasted, if you have some time to wait! Another idea would be to chop a bit of bacon and use that in place of butter to add fat and flavor to this summer vegetable.

Do you want more ideas on how to use the summer squash?
  • My mom called to say that it disappears in a smoothie, leaving almost no flavor at all. With the power of a VitaMix, we can blend almost any fruit and vegetable into a wonderful liquid, and this particular one can be added raw.
  • 1 small squash diced in with eggs and salsa is a great addition to breakfast.
  • Another family favorite is to cook the squash with tahini and lemon juice. The lemon and tahini work nicely to flavor the sauce while creating a subtle dairy free cream.

So, don't give up on the summer squash. Grab your favorite seasoning blend and saute, roast, or broil them. Enjoy!

Did you know summer squash is a good source of vitamin C, Magnesium, Vitamin A, and fiber? Want to know more about the nutrient content of summer squash? Click here

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