Golden Summer Squash Recipes

23 BEST WAYS TO COOK SUMMER SQUASH (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious summer squash recipe in 30 minutes or less!

GOLDEN SUMMER SQUASH

Steps:

• Place a large skillet over medium heat.
• After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
• Add the onion and salt.
• Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
• Transfer to a bowl and set aside.
• Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
• Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
• Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
• Toss in the garlic, and return the onions to the pan.
• Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
• Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
• NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
• Peeling the squash is optional.

GOLDEN SQUASH SOUP

Steps:

• In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm. , In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.

ROASTED SQUASH WITH PARMESAN

Steps:

• Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
• Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
• Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
• Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
• Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.