I cannot believe today is September 1. Where did August go? Even though it is still 100° outside, September is the start of the fall season. But, before we jump into all things fall, let's eat summer's most abundant vegetable before it's gone.
There are so many type of squash in the summertime. Zucchini, pattypan, crookneck, straight neck and more. Squash are super nutrient dense, too. They are a good source of B vitamins, fiber, potassium, magnesium, Vitamin C and more. And doesn't it always seem that no matter how fast you eat them, they just keep multiplying?
Here are 10 delicious ways to enjoy these abundant vegetables.
Nothing says summer like grilling out. Let's be honest, most summer parties are usually spent outside around the grill (with a beer in hand). Slice any squash you like into rounds, lightly toss in some oil and season with salt and pepper. Throw on the grill for 3-5 minutes on each side.
(Get a recipe via Mountain Mama Cooks)
Zucchini noodles (or zoodles) have become quite popular. I love the idea. Turning vegetables into a noodle and eating with your fave sauce is an awesome idea! You can find a spiralizer at most home & kitchen stores. You can also create the same affect with your knife and mandolin.
(Get a recipe via Two Peas & Their Pod)
By now, you may have learned that I have a bit of a sweet tooth. Adding zucchini to baked goods is a great way to get something sweet, but in a way that also pumps up the veg and not the sugar. Plus the zucchini keeps the baked good moist.
(Get a sweet recipe via Running With Spoons) and a breakfast recipe via Hummusapien)
Enjoy zucchini as simple as it can be. Raw. Use your mandolin or knife to cut squash into ribbons. Add a simple vinaigrette, herbs, feta and top with nuts. Done! Doesn't get much simpler than that.
(Get a recipe via Cookie + Kate)
Pickling isn't just for cucumbers. It's a great way to make summer's abundance last and enjoyed all year round. It's a super simple process. All you will need is a jar (love me some mason jars), vinegar, spices, and, of course, the squash.
(Get a recipe via A Farm Girl's Dabbles)
Sautéing vegetables is probably one of the fastest side dishes you can make. Simply heat a pan over medium high heat, add some extra virgin olive oil and garlic and your squash. Don't forget to add even more flavor with some herbs and spices.
(Get a recipe via Food52)
Roasting is one of my favorite ways to cook vegetables. Use this super simple formula for delicious veggies each and every time. Sliced squash (or any veg) + extra virgin olive oil + salt + pepper. Roast in the oven for 20-25 minutes at 350°. The natural sugars will caramelize and you'll get those amazing crunchy bits on each piece. YUM!
(Get a recipe via Food52)
This is an awesome way to get picky eaters (kids and adults) to eat more squash. Simply hollow out a zucchini and stuff with your favorite filling. These can be done in so many ways: Mexican, Pizza, Chili, etc.
(Get a recipe via Making Thyme for Health)
Rough chop some squash, quickly sauté and throw into your blender or food processor with some liquid for a quick and easy soup. By adding different spices, herbs and liquids you can have a ton of different soups.
(Get a recipe via Flavor The Moments)
When in doubt of what to do with it right now. Freeze it. This way you can enjoy summer squash year round. Use our tried and true freezing method. Check it out here.
What are your favorite ways to eat summer squash? Share with us by commenting below or by #MealPlanningMethod.
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