Displaying items by tag: squash

Here at Waldingfield, we're excited to have a range of heirloom varieties of summer squash and zucchini: Patty Pans (the flying saucers), Floridor (the small yellow softballs), and the crooknecks - Zephyr and Lady Godiva. All of these can be eaten entirely, skin and all. There are also yellow zucs and Italian green stripe zucs to go with our standard green ones. Look to these fruits (yes, they are technically fruits) for magnesium, niacin, potassium, and other elements that are critical for cell function.

It's hard to beat grilled produce in the summer, so here's a fun grilled squash and zucchini recipe (with a hat tip to Bobby Flay).

Ingredients:

  • 6 medium summer zucchini or squash, sliced very thinly (about half a centimeter thick)
  • Olive oil
  • 2 tablespoons dijon mustard
  • Juice and zest of one lemon
  • 2 tablespoons fresh chopped herbs, such as flat-leaf parsley, basil, mint, or oregano (or a mixture)
  • 1 tablespoon honey or agave nectar
  • salt and pepper to taste
  • Wedge of pecorino romano or other hard, nutty cheese
  • 2 tablespoons toasted pine nuts or shaved almonds

Lightly coat squash with enough olive oil just to make sure they don't burn. Grill on medium-low heat until soft. Meanwhile, mix together mustard, lemon juice and zest, herbs, honey, and enough olive oil to bring them together (probably a third of a cup or so). Salt and pepper vinaigrette to taste. Once the squash are cooked, toss in vinaigrette and let sit at room temperature for at least ten minutes. Plate portions individually, and top with toasted nuts and a few slices of cheese.

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  • 3 medium winter squashes (e.g., acorn or butternut)
  • 1/2 cup minced onions/shallots
  • 3 tablespoons minced ginger
  • 3 leeks (slice off the bottom and top tough leaves then slice lengthwise and rinse fully to clean) sliced crosswise into 1/4 inch strips
  • 1 teaspoon curry powder
  • 1 teaspoon cardamom
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/3 cup orange juice
  • 2 tablespoons sherry vinegar
  • 2 cups water
  • 3 tablespoons olive oil
  • salt and pepper

Preheat oven to 400 degrees. Slice squash in half lengthwise and put face down on lightly oiled baking sheet and bake for about 40 minutes, until squash is very soft.

Heat olive oil to medium-low in a shallow pan. Add onions and ginger to heated oil and cook slowly until they get soft. Add spices and salt and pepper and stir for 2-3 minutes, until they become aromatic. Add sherry vinegar to pan to deglaze spices and onion bits stuck to the bottom. Set aside.

Once squash are cooked, let them cool until you can handle them. Remove seeds and discard (or eat!) and then remove flesh into a soup pot. Add orange juice and water. Heat on medium for a few minutes until combined, then blend squash mixture. Add onion mixture to squash and combine fully.

Add additional water, either while cooking or during reheating, if the soup is too thick. Top with goat cheese for a special treat.

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