Got a Boatload of Summer Squash? These Mouthwatering Recipes Will Help (2024)

FAQs

What can I do with too much summer squash? ›

At the end of the day, you may find yourself with way too much squash. The good news is you can always freeze your summer squash or make a batch or two of homemade zucchini bread.

Squash contains a lot of water, so you need to do a little prep work to mitigate for that. After slicing the squash, salt the slices and place them on a paper-towel lined baking sheet. Let it sit for 30 minutes so that the salt can draw out some of its water.

As far as flavorings a lot of the time I'll just add some olive oil and cracked black pepper when roasting, then add butter just before I eat it. I also really like adding maple syrup or brown sugar and butter when roasting them.

Summer squashes come in all shapes and sizes. Baby squash is super tender, with tiny seeds and nutrient-dense flesh. Because of their small size, pattypan squash is perfect for cooking whole. Larger squash, like zucchini, tends to lose its flavor and become watery—making them better suited for baked goods or soups.

Summer squash tastes best when small to medium size, not more than eight inches long. Overly large squash may be fibrous, while tiny ones may have inferior flavor.

We recommend preserving summer squash or zucchini by pickling or freezing. Summer squash is good for you. It is low in calories and many varieties provide vitamin C, potassium and, if the skin is eaten, beta carotene. Preserve summer squash by freezing, pickle them for canning or dry them.

Root rot and fungal issues, like the dreaded Phytophthora blight, are the party crashers of overwatering. These unwelcome guests turn roots into mush and stems into slime. To avoid this soggy soiree, ensure your soil is well-draining—think sandy loam—and keep the pH between 6.0 and 6.5.

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang.

No doubt, squash's flavor issues stem from the fact that it's mostly water. Being as much as 95 percent H2O, it's no surprise that it tastes a lot like water, which is to say, bland.

Honeynut Squash: The sweetness and flavor made this a clear winner. Delicata Squash: This is actually tied with acorn squash and both are similar in texture and flavor which is why they are ranked at the top.

What is the disadvantage of summer squash? ›

Disadvantage: summer squash retains a lot of water so you are using up space in your freezer; when thawed the zucchini will be mushy so don't plan on sauteeing or using in a recipe that will be affected by the extra liquid.

The difference in color is the only discernable difference. Green and yellow zucchini, crookneck and papaya pear (yellow) squash, Mediterranean pale green squash and marrows, and pale green, white or yellow pattypan squash are all summer squash, so-called because they're only harvested in a brief Summer season.

Is yellow squash as nutritious as zucchini? The two are very similar in terms of their nutrition content and health perks. For example, both are about 95% water, making them low in both calories and carbs, and are decent sources of vitamins A and C, potassium, and fiber.

Prepare and cut the summer squash as desired, then blanch in boiling water for 30-60 seconds. Once blanched, pluge the squash into an ice bath. Drain and freeze. Slices or Pieces: Summer squash slices, cubes, or pieces come in handy for sautés, soups, stir-fry, and casseroles.

Answer. Yellow squash or summer squash can be frozen but must be blanched prior to freezing to inactivate naturally occurring enzymes to prevent spoiling while frozen. A quick boil followed by cold water immersion is the concept behind blanching prior to freezing.

Store fresh squash in the refrigerator crisper in plastic storage bags or rigid containers to retain moisture. Stored in this manner, squash will maintain quality for 5-7 days. Avoid storing fresh squash in areas that might freeze.