Summer Squash Recipes: The Ultimate Guide to Cooking Yellow Squash

summer squash - those bright, cheerful yellow beauties that practically shout "summer!" from the market shelves. I've always had a soft spot for them. They’re so versatile, they cook up in a flash, and they just burst with flavour. Honestly, they’re the perfect summer vegetable, and I’m going to share all my best tips and tricks for making the most of them. We’ll cover everything from choosing the best squash to prepping them and even storing them. We'll explore some of my absolute favourite recipes, from simple sides to delicious main courses, and even a few sweet treats. So grab a cuppa, settle in, and let’s get cooking!

(Part 1) All About Summer Squash

Let's start with the basics. Summer squash, or courgettes as they're known in the UK, are technically fruits, but we use them like vegetables in cooking. They come in all sorts of shapes and sizes, from long and cylindrical to round and squat. And, of course, there's that vibrant yellow colour that just screams summer.

Choosing the Best Summer Squash

Picking the right summer squash is important. I always look for firm, blemish-free squash with a bright, even yellow colour. You want a squash that feels heavy for its size, indicating it's full of moisture and flavour. Avoid any squash with soft spots or wrinkles, as those are signs of overripe produce.

You might also see summer squash with other colours like green, white, or striped. These are all delicious varieties, but we'll be focusing on the classic yellow squash for this guide. It's the one I personally love to use, and I find it has the most versatility in the kitchen.

Storing Summer Squash

Now, once you've got your squash, you need to store them properly. Summer squash is best kept in the fridge, where it can last for up to a week. Wrap them loosely in plastic wrap or a paper towel to prevent them from drying out. Just make sure you don't store them in the crisper drawer, as the high humidity can cause them to spoil faster.

You can also store summer squash at room temperature for a few days if you plan on using them soon. Just keep them in a cool, dry place away from direct sunlight. But for longer storage, the fridge is your best bet.

(Part 2) Preparing Summer Squash

Now, let's talk about prepping those summer squash, getting them ready to be transformed into delicious dishes. Honestly, it's a pretty simple process. It's all about a quick wash, a bit of trimming, and you're good to go.

Washing and Trimming

First things first, you need to give those beauties a good wash. Just rinse them under cold water and gently scrub any dirt or debris with a vegetable brush. Then, use a sharp knife to trim off the ends of the squash. You can then slice, dice, or cube it according to your recipe.

Dealing with Seeds

Here's a little tip: Summer squash, unlike some other squashes, doesn't have a lot of seeds. But, if you're using the squash in a dish where the seeds are noticeable, you might want to scoop them out. It's a quick and easy process: Just use a spoon to scrape out the seeds, and you're done!

Another tip: You can use a mandoline to thinly slice summer squash for salads or stir-fries. It creates beautifully even slices and saves time.

(Part 3) Summer Squash Recipes: Sides and Salads

Alright, let's get into the fun part - the recipes! Now, summer squash is so versatile that it can be used in a myriad of ways. And, let's be honest, they shine in simple side dishes and salads. So, let's explore a few of my absolute favourites.

Summer Squash Salad with Feta and Herbs

This salad is bright, fresh, and perfect for those warm summer evenings. It's a real crowd-pleaser! Here's what you need:

1. 2 medium summer squash, sliced thinly
2. 1/2 cup crumbled feta cheese
3. 1/4 cup chopped fresh dill
4. 1/4 cup chopped fresh mint
5. 2 tablespoons olive oil
6. 1 tablespoon lemon juice
7. Salt and pepper to taste

First, toss the summer squash slices with olive oil, lemon juice, salt, and pepper. Then, grill or pan-fry the slices until tender and slightly browned. Once cooked, let them cool slightly, then add them to a bowl with the feta cheese, dill, and mint. Toss gently to combine, and serve immediately.

For a twist, try adding toasted pine nuts or walnuts to the salad for a bit of crunch. You can also experiment with other herbs like basil, parsley, or oregano.

Roasted Summer Squash with Garlic and Herbs

This is a classic for a reason - it's simple, flavorful, and perfect for any occasion. Here's the recipe:

1. 1 medium summer squash, sliced into 1/2-inch thick rounds
2. 2 cloves garlic, minced
3. 2 tablespoons olive oil
4. 1 teaspoon dried oregano
5. 1/2 teaspoon salt
6. 1/4 teaspoon black pepper

Preheat your oven to 400°F (200°C). Toss the squash slices with olive oil, garlic, oregano, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned. Serve hot or warm.

You can also add other vegetables to this dish, like cherry tomatoes, red onions, or bell peppers. If you prefer a spicier flavour, add a pinch of red pepper flakes.

(Part 4) Summer Squash Recipes: Main Dishes

Right, let's move on to the main courses. Summer squash can be the star of the show in a variety of dishes. From hearty pasta dishes to light and refreshing summer meals, there's something for everyone. So, let's dive into a couple of my favourites!

Summer Squash and Sausage Pasta

This pasta dish is packed with flavour and perfect for a weeknight dinner. Here's what you need:

1. 1 pound italian sausage, casings removed
2. 1 medium summer squash, diced
3. 1 onion, chopped
4. 2 cloves garlic, minced
5. 1 (14.5 ounce) can diced tomatoes, undrained
6. 1/2 cup chicken broth
7. 1/4 cup chopped fresh basil
8. Salt and pepper to taste
9. 1 pound pasta, cooked according to package directions
10. 1/4 cup grated Parmesan cheese

In a large skillet over medium heat, cook the sausage until browned. Drain off any excess fat. Add the squash, onion, and garlic, and cook until softened, about 5 minutes. Stir in the diced tomatoes, chicken broth, and basil. Bring to a simmer, and cook for 10 minutes. Season with salt and pepper to taste. Add the cooked pasta and Parmesan cheese. Toss to combine, and serve immediately.

This dish is really versatile. You can easily swap out the Italian sausage for other types, like chorizo or chicken sausage. And, if you want a vegetarian option, simply leave out the sausage and add some extra vegetables, like mushrooms or spinach.

Summer Squash Fritters

These fritters are a delightful light meal or appetizer, packed with flavour. Here's what you'll need:

1. 1 medium summer squash, grated
2. 1/2 cup all-purpose flour
3. 1/4 cup grated Parmesan cheese
4. 1 egg
5. 1/4 cup chopped fresh parsley
6. 1/4 teaspoon salt
7. 1/8 teaspoon black pepper
8. 2 tablespoons olive oil

In a medium bowl, combine the grated squash, flour, Parmesan cheese, egg, parsley, salt, and pepper. Mix well until combined. Heat the olive oil in a large skillet over medium heat. Drop tablespoons of the squash mixture into the hot oil. Cook for 2-3 minutes per side, or until golden brown and heated through. Serve hot with a dollop of sour cream or yogurt.

For a variation, you can add chopped herbs like dill, chives, or mint to the fritter mixture. You can also experiment with different cheeses like cheddar or goat cheese.

(Part 5) Summer Squash Recipes: Beyond the Basics

So, we've covered some of the classics, but summer squash is a blank canvas for culinary creativity! It's time to go beyond the basics and explore some unique and delicious recipes.

Summer Squash and Corn Risotto

This risotto is creamy, flavorful, and perfect for a special occasion. Here's what you'll need:

1. 1 medium summer squash, diced
2. 1 cup arborio rice
3. 1/2 cup chopped onion
4. 2 cloves garlic, minced
5. 1/2 cup dry white wine
6. 4 cups chicken broth
7. 1/2 cup frozen corn kernels
8. 1/4 cup grated Parmesan cheese
9. 1/4 cup chopped fresh basil
10. Salt and pepper to taste
11. 2 tablespoons butter

In a large saucepan over medium heat, melt the butter. Add the onion and garlic, and cook until softened, about 5 minutes. Stir in the rice and cook for 1 minute. Add the white wine and cook until absorbed. Gradually add the chicken broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. After the first few cups of broth, stir in the summer squash and corn kernels. Continue cooking, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes. Stir in the Parmesan cheese, basil, salt, and pepper. Serve immediately.

This risotto is a great way to showcase the sweetness of summer squash. You can also add other seasonal vegetables, like chopped tomatoes, zucchini, or even mushrooms.

Summer Squash and zucchini noodles

This is a light and refreshing dish that's perfect for those warm summer days. It's a great way to use both summer squash and zucchini together. Here's what you'll need:

1. 1 medium summer squash, spiralized
2. 1 medium zucchini, spiralized
3. 1/4 cup chopped red onion
4. 1/4 cup chopped fresh basil
5. 2 tablespoons olive oil
6. 1 tablespoon lemon juice
7. Salt and pepper to taste

In a large bowl, combine the spiralized summer squash, zucchini, red onion, and basil. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine. Serve immediately, or chill for later.

For a more substantial meal, you can add grilled chicken, shrimp, or tofu to the zucchini noodles.

(Part 6) Summer Squash Recipes: Sweet Treats

You might be thinking, "Wait, summer squash in sweet treats?" But trust me, it works! Summer squash can add a subtle sweetness and moisture to cakes, muffins, and even bread. It's a real hidden gem!

Summer Squash Bread

This bread is light, fluffy, and bursting with summer flavour. Here's what you'll need:

1. 1 medium summer squash, grated
2. 1 1/2 cups all-purpose flour
3. 1 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/2 cup sugar
6. 1/2 cup vegetable oil
7. 2 eggs
8. 1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a large bowl, whisk together the flour, baking soda, and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients, and stir until just combined. Stir in the grated summer squash. Pour the batter into the prepared loaf pan, and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

You can add chopped nuts, dried fruits, or spices like cinnamon to the bread for extra flavour. Serve it warm with butter or jam.

Summer Squash Muffins

These muffins are moist, delicious, and perfect for breakfast or a quick snack. Here's what you'll need:

1. 1 medium summer squash, grated
2. 1 1/2 cups all-purpose flour
3. 1/2 cup sugar
4. 1 teaspoon baking powder
5. 1/2 teaspoon baking soda
6. 1/2 teaspoon salt
7. 1/2 cup milk
8. 1/4 cup vegetable oil
9. 1 egg
10. 1 teaspoon vanilla extract

Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the milk, oil, egg, and vanilla extract. Add the wet ingredients to the dry ingredients, and stir until just combined. Stir in the grated summer squash. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

These muffins are great for a quick breakfast or snack. You can also add chopped nuts, chocolate chips, or dried cranberries for extra flavour.

(Part 7) Summer Squash Recipes: Preservation

The season may fly by, but you don't have to say goodbye to summer squash just yet! Preserving it lets you enjoy its flavour all year round.

Freezing Summer Squash

Freezing is the simplest way to preserve summer squash. Here's how:

1. Wash and trim the squash.
2. Slice or dice the squash.
3. Blanch the squash in boiling water for 2-3 minutes. This helps to preserve its colour and texture.
4. Immediately transfer the squash to an ice bath to stop the cooking process.
5. Drain the squash thoroughly.
6. Package the squash in freezer-safe bags or containers, removing as much air as possible. This helps to prevent freezer burn.
7. Label and date the bags or containers.
8. Store the frozen squash for up to 12 months.

Frozen summer squash can be used in soups, stews, stir-fries, or even baked goods. Just remember to thaw it completely before using.

Pickling Summer Squash

Pickling turns summer squash into a tangy, crunchy treat. It's a fantastic way to preserve its flavour and add a unique twist to your dishes.

To pickle summer squash, you'll need to prepare a pickling brine with vinegar, sugar, salt, and spices. You can find various recipes online, each with its unique flavour profile.

1. Wash and trim the squash. You can slice or dice it, or even keep the squash whole for smaller varieties.
2. Pack the squash tightly in sterilized jars.
3. Pour the boiling brine over the squash, ensuring it covers the squash completely.
4. Process the jars in a boiling water bath for the recommended time. This ensures that the jars are sealed properly and the squash is safely preserved.

Pickled summer squash is delicious served as a side dish or added to salads, sandwiches, or even pizzas.

(Part 8) FAQs

You've got questions, I've got answers! Let's tackle some common queries about summer squash.

1. Can I substitute summer squash for zucchini in recipes?

Absolutely! Summer squash and zucchini are very similar in flavour and texture, so they can often be swapped in recipes. Just keep in mind that summer squash might have a slightly sweeter flavour, so you might need to adjust the amount of sugar in the recipe.

2. How can I tell if summer squash is ripe?

A ripe summer squash will be firm to the touch and have a bright yellow colour. It should feel heavy for its size. Avoid any squash with soft spots, wrinkles, or blemishes. If you're unsure, give it a gentle squeeze. It should feel firm and springy, not soft or mushy.

3. What are the health benefits of summer squash?

Summer squash is packed with nutrients, including vitamin C, vitamin A, and potassium. It's also a good source of fiber and antioxidants. It's low in calories and fat, making it a healthy choice for any meal.

4. How long can I store summer squash in the fridge?

Summer squash can be stored in the fridge for up to a week. Just wrap it loosely in plastic wrap or a paper towel to prevent it from drying out. The fridge's cool temperature helps to slow down the ripening process.

5. How do I know if summer squash has gone bad?

If summer squash has gone bad, it will have soft spots, wrinkles, or a mushy texture. It might also have a sour or unpleasant smell. If you see any of these signs, it's best to discard the squash. Remember, it's better to be safe than sorry when it comes to food safety.

(Part 9) Conclusion

There you have it! We've delved into the wonderful world of summer squash, from picking the perfect specimen to creating delicious dishes. Remember, it's all about embracing its versatility and letting your culinary creativity run wild. So, get those summer squash, experiment with different recipes, and enjoy the season's bounty!