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Summer Squash likes to hang out with Zucchini, but don't get them confused! Summer Squash (or Yellow Squash) has a mildly sweet and watery flesh with tender skin. In fact, the smaller the squash, the more tender it is. 

QUICK IDEAS: marinade and cook on the grill; shred in the food processor, cook down and add cheese to dip chips in

Stuffed Squash with Basil and Honey: serves 4-6
From Featherstone Farm, Rushford, Minnesota

2 pounds summer squash (4 to 6 squashes)
Olive oil
1 small Walla Walla onion, finely chopped
1 clove garlic, crushed
1 tablespoon honey
1 teaspoon light soy sauce or tamari
1 tablespoon tahini
1/3 cup fresh basil
1 tablespoon toasted sesame seeds (or other seed of choice)

1) Boil or steam the squash whole until it is tender. Drain and cool. Slice the whole squash until it is tender. Drain and cool.
2) Slice off a small portion of the bottom of squashes so they can sit flat.  Scoop a shallow hole from the top of each squash. Set the shells aside, and finely chop the scooped pieces.
3) Preheat the oven to 375 F
4) Heat some olive oil in a small saucepan and add the onion and garlic. Saute over medium heat until they become soft, about 2 minutes
5) Add the chopped squash, honey, soy sauce, tahini and basil, and cook for 1 more minute. Place the squash shells onto an oven tray, spoon the basil mixture into the hollows, and sprinkle with toasted seeds
6) Bake for 10 minutes, or until heated through. Serve!

Squash Steaks with Cabbage Slaw and Peanut Miso Sauce: serves 4
From Dishing Up the Dirt

Steaks and Slaw
4 cups sliced red cabbage
1/4 cup freshly squeezed lime juice (about 3 limes)
2 teaspoons sesame oil
hefty pinch of salt
2 medium-sized yellow summer squash, sliced in half
2 medium-sized zucchini, sliced in half
olive oil
1/2 cup unsalted roasted peanuts
1/2 cup minced cilantro

Peanut-Miso Sauce:
1/4 cup all natural peanut butter (unsalted)
1/4 cup white miso
1/4 cup water
1 tablespoon honey
1 clove of garlic, minced
2 tablespoons fresh lime juice
1 teaspoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes

1) In a large bowl, toss the cabbage with the lime juice, sesame oil and salt. Set aside.
2) Preheat and outdoor grill for medium-high heat. Brush the squash halves with a little olive oil and sprinkle them with salt and pepper. While the grill heats up prepare your sauce.
3) Using an immersion blender or small food processor blend together all the ingredients for the sauce until smooth and creamy. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water to thin until you reach your desired consistency.
4) Place the squash cut side down on the preheated grill and cook until char marks appear and the squash is tender, about 3 minutes per side.
5) Divide the cabbage slaw between plates and top with 1 or 2 of the grilled squash steaks. Drizzle with the sauce and serve with the roasted peanuts and minced cilantro.

Grilled Yellow Squash: Makes 8 Servings

4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste

1) Preheat the grill for medium heat. 
2) Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill. 
3) Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. 
4) Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning. 

Sauteed Baby Squash with Scallions: Serves 6
From Food & Wine August 2012

2 Tbsp. unsalted butter
1 1/4 lbs. baby summer squash, halved
1 bunch scallions, finely chopped
1 large shallot, finely chopped
salt and freshly ground pepper
3 tbsp. chopped fresh parsley

1) In large skillet, melt the butter. Add the squash, scallions, shallot, and season with salt and pepper.
2) Cover and cook over moderate heat, stirring occasionally, until the squash is tender and lightly browned, 8 minutes. Stir in the parsley and serve right away.

Summer Vegetable Gratin: Serves 8 as side or 4 as light entree
From Cook's Illustrated July/August 2008

6 Tbsp. olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-in. thick slices
1 pound yellow summer squash, ends trimmed and sliced crosswise into 1/4-in. thick slices
2 tsp. table salt
1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 in. thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 tsp ground black pepper
2 medium cloves garlic, minced
1 Tbsp minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
2 ounces grated Parmesan (about 1 cup)
2 medium shallots, minced
1/4 cup chopped fresh basil leaves

1) Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13x9 baking dish with oil, set aside.
2) Toss zucchini and summer squash slices with 1 tsp. salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 Tbsp. of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another layer of paper towels and firmly press each slice to remove as much liquid as possible.
3) Place tomato slices in single layer on paper towels, sprinkle evenly with 1/2 tsp. salt; let stand 30 minutes. Place second layer of towels on top of tomatoes and press firmly to dry tomatoes.
4) Meanwhile, heat 1 Tbsp. oil in 12-in. nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20-25 minutes. Set onions aside.
5) Combine garlic, 3 Tbsp. oil, remaining 1/2 tsp. pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6) Meanwhile, process bread in food processor until finely ground, about 10 seconds. You should have about 1 cup crumbs. Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving. 

Cherry Tomato and Yellow Squash Crumble: Serves 4

3 Tablespoons butter
1 1/4 cups breadcrumbs (Toast bread and let it cool, then break it up. You can use whatever bread you want)
2 Tablespoons parsley, chopped
1 small onion, chopped (about 1 cup)
1/2 lb yellow squash, diced (around 2 cups)
3 Cups cherry tomatoes
1 clove Garlic, minced
1/2 cup swiss cheese (or a cheese you really like), grated

1) Preheat oven to 400 degrees. Spread olive oil or canola oil on 9 inch square baking dish.
2) Melt butter in skillet over medium heat. Pour 2 Tablespoons butter over breadcrumbs in a bowl and stir in parsley.
3) Return skillet to burner and increase heat to medium high. Add onion and cook 7-9 minutes, until they start to brown.
4) Stir in squash and cook for 4 minutes. Add tomatoes and garlic and cook 2 more minutes or until tomatoes are warmed through.
5) Season with salt and transfer mixture to prepared baking dish.
6) Sprinkle cheese on top and spread breadcrumb mixture over the cheese.
7) Bake 30-35 minutes or until golden and bubbling. Serve hot. 

Marinated Zucchini and Yellow Squash Salad: Serves 4

1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt, divided
2-3 zucchini 
2 yellow squash 
2 garlic scapes, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon very warm water
mozzarella cheese, cut into small cubes

1) Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. 
2) Trim ends of zucchini and squash; cut into thin, long ribbons with harp-shaped peeler. Add to vinegar mixture. 
3) Cover and chill 2 hours or overnight.
4) Add garlic scapes to a food processor, and add lemon juice, olive oil, warm water, and the remaining 1/4 teaspoon salt. Process until smooth.
5) Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with garlic scape oil.

Squash Ribbon Puff Pastry Tart: serves 6-8
From  Good Food to Share

1/2 cup parmesan cheese
1/4 cup mascarpone cheese
1 egg
2 tablepoons heavy cream
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped fresh thyme
Sea salt and ground black pepper
Flour for dusting
1 sheet puff pastry (about 1/2 lb)
1 large yellow squash and 1 large zucchini, trimmed and sliced lengthwise with a mandoline or veggie peeler
1 teaspoon olive oil

1) Preheat oven to 375. Line baking sheet with parchment.
2) In a bowl, combine 1/4 cup of parmesan, the mascarpone, egg, cream, mint, thyme, and a little salt and pepper. Set aside.
3) On a floured work surface, roll out puff pastry into a 9x13 rectangle about 1/8 inch thick. Transfer to the prepared baking sheet.
4) Using the tip of a sharp knife, score a border about 3/4 inch in from the edge all the way around the pastry sheet, piercing only the top few layers.
5) Spread the cheese mixture evenly over the pastry inside border and arrange squash diagonally across the tart. Brush the squash and pastry edges with olive oil.
6) Bake the tart for 15 minutes, then sprinkle the remaining parmesan cheese over top. Continue to bake until the cheese is melted and the pastry is golden (about 15 more minutes). Let cool on the pan on a wire rack for 5 minutes. Cut into pieces and serve warm.
Summer Squash