COOKING SUMMER SQUASH
How I cook thee, let me count the way! You can braise, roast, saute, fry, grill, boil, or steam these guys to great success. Many people like to turn them into long noodles, by spiralizing or slicing, for a veggie-sort-of-pasta. You can pickle them, too, if you like pickles.
Grating them is also a great way to cook with them! You can use them in fritters, or in a fritatta. Putting them in baked goods (muffins, quick breads, or even brownies) is a very popular way of adding moisture and fiber, but more importantly, using them up.
You can also eat the blossoms, if you want to shake it up. They’re often served stuff with cheese, or breaded and fried.
Honestly, I’m a fan of sauteing them as a side with dinner, because it keeps my house cool in the summer. But, you don’t have to be as lazy as me - see the bottom of this post for a bunch of links to recipes for inspiration!
I decided to cook the main 4 types of squash that have been coming in, and compare them! All of these squash belong to the same species (Cucurbita pepo) but all all slightly different subspecies or cultivars! Cultivars meaning a plant variety that has been cultivated for human consumption, which I did not know before today.