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)
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!