Thursday, July 7, 2011

Feed Me Seymour!

Nothing seems to say summer like bright, sunshine-yellow squash. For the first time ever, we're growing four of these glorious plants in our garden this year. Having no previous experience with them, we had absolutely no idea what to expect.

The most surprising thing for us has been the plants' formidable size and the fact that they seem to actually have teeth. Yep, they're huge and when you pick the fruit, it feels like they're knawing your arm off if you aren't careful. Ours are all named Audrey.

Our variety is a straightneck, rather than crookneck. The plants have also been quite prolific, producing a constant supply for our family over the past few months. The really cool thing about that has been that none of us have ever really been big squash eaters. We hate to ever waste any gift from our garden though, so we've been challenged to find lots of different ways to enjoy this new staple.

Tonight for dinner, we had barbecued chicken legs accompanied by our favorite summer squash recipe. This squash is super easy-peasy to make. It's delicious enough to enjoy alone, but it is also fantastic added to tender homemade pasta or even tucked inside a fluffy frittata.

  • Remove stem and blossom end from each squash
  • Slice in half lengthwise and then slice each half into thin wedges
  • Add chopped garlic, kosher salt and red pepper flakes to taste
  • Either roast in 350 degree oven or on a grill until tender

Just like a bite of summer sunshine. Enjoy!

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