…And it begins.

Liz here. I just got done harvesting one of our first rounds of summer squash.  And it was exciting! Because summer squash is exciting! …For about a week.  Maybe two weeks.  And then, the squash plants are so prolific that it’s just overwhelming.  So while for now you are still (hopefully) excited about summer squash, sooner or later you might get overwhelmed by an inevitable question: What do I DO with all this squash in my share? I thought I’d provide some preemptive inspiration in the form of three recipes that I snatched from the internet.  Hopefully, this will help to get you thinking creatively about summer squash.  It’s all about perspective: instead of dreading round after round of sauteed squash, perhaps a new recipe will help bring new life to this CSA classic.


Garlic Parmesan Yellow Squash Chips

An incredibly flavorful, crispy, and absolutely delicious snack!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 Servings

Author Katerina | Diethood


  • 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper , to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray (I use Organic Olive Oil by Pam)
  • Serve with Non-Fat Plain Yogurt


  1. Preheat oven to 450.
  2. Line 3 baking sheets with parchment paper and set aside.
  3. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  4. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  5. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  6. Place the squash in a single layer on the previously prepared baking sheet.
  7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  8. Bake for 10 minutes.
  9. Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.
  10. Remove from oven; transfer to a serving plate and serve with a dollop of Non-Fat Plain Yogurt.

Recipe Source: http://diethood.com/garlic-parmesan-yellow-squash-chips/


Summer Squash Succotash

Serves 4 as a side

1 fresh ear of corn, husked
1 tablespoon coconut oil
1/2 cup chopped red onion
1/2 cup diced red bell pepper
12 small pattypan squash, sliced in half or quartered if large (about 1 1/2 cups)
6 baby zucchini, chopped into 1/2-inch pieces (about 1 1/2 cups)
1/2 cup cooked chickpeas, drained and rinsed
2 cloves garlic, minced
1 cup cherry tomatoes, sliced in half
1 scallion, diced
1/2 teaspoon smoked paprika
1 tablespoon fresh lemon juice
Fresh basil leaves
Salt and freshly ground black pepper

Slice the kernels off the corn and place in a bowl. Use the back of your knife to scrape the juices off of the corncob into the same bowl; set aside.

Heat the coconut oil in a large skillet over medium heat until shimmering. Add the onion and a pinch of salt and pepper. Let cook until soft, about 3 minutes, then add the red pepper and continue to cook for 2 more minutes, stirring occasionally.

Add the squash and zucchini, cut-side down (as best you can) and another pinch of salt and pepper, and cook for 5 minutes without moving them so they brown on one side. Stir in the chickpeas and cook for 2 more minutes. Stir in the corn, corn juices, and garlic and cook for 1 minute.

Add the cherry tomatoes, scallion, and paprika. Stir and cook 2 to 3 minutes more. Turn off the heat and stir in the lemon juice and basil. Season to taste as needed.

Recipe Source: http://www.thekitchn.com/recipe-summer-squash-succotash-233931


Curried Squash Soup

4 Servings


  • 2 large summer squash, chopped
  • 1 small onion, chopped
  • 1 tsp. curry powder
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 3 tablespoons vegetable oil
  • Sour cream, freshly cracked black pepper, cilantro sprigs (for serving)


Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.

Recipe by Allie Lewis

Recipe Source: http://www.bonappetit.com/recipe/curried-squash-soup



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