Summer Squash

Season: Summer
Storage: Store in refrigerator with humidity. The shelf life of 7-10 days.
Alternate names: N/A

The most common types of are long, cylindrical shaped fruits. People who love squash can freeze them in summer for the coming up winter.

Summer Squash Risotto

Recipe from thekitchn

Ingredients

  • 2 quarts (8 cups) low-sodium chicken or vegetable broth

  • 1/4 cup olive oil

  • 1 medium yellow onion, finely chopped

  • Kosher salt

  • Freshly ground white or black pepper

  • 2 cups Arborio or Carnaroli rice

  • 1 cup dry white wine

  • 1 pound zucchini or summer squash, or combination

  • 1/4 cup finely grated Parmesan cheese

  • 1/4 cup thinly sliced fresh basil leaves

  • Parmesan cheese shavings, as garnish (optional)

Instructions

  • Place the broth in a medium saucepan over low heat and keep it at a very low simmer.

  • Heat the oil in a large, wide pot or Dutch oven over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and toast, stirring occasionally, until the kernels start to make a crackling sound, 1 to 2 minutes. Add the wine and simmer, stirring often, until completely absorbed, 2 to 4 minutes.

  • Pour a ladleful of the simmering broth over the rice. Let simmer, stirring frequently, until the rice absorbs the liquid. Continue adding broth a ladleful at a time, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you might not use up all of the broth). Meanwhile, grate the zucchini or summer squash on the large holes of a box grater; set aside.

  • When the rice is almost ready (2 to 3 minutes before), stir in the summer squash and continue cooking. When the rice is al dente, remove from heat and stir in the grated Parmesan and basil. Taste and season with more salt and pepper as needed. Serve immediately, topped with Parmesan shavings if using.

Note: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Summer Squash Gratin

Recipe from thekitchn

Ingredients

  • 4 tablespoons olive oil, divided

  • 3/4 cup panko breadcrumbs

  • 1/2 cup grated Parmesan cheese

  • 2 medium shallots, thinly sliced

  • 2 cloves garlic, minced

  • 2 pounds summer squash, cut crosswise into 1/4-inch pieces

  • 1 tablespoon fresh thyme leaves

  • Finely grated zest from 1/2 lemon

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper

Instructions

  • Arrange a rack in the middle of the oven and heat to to 400°F. Place 2 tablespoons of the oil, panko, and Parmesan in a medium bowl and mix to combine; set aside.

  • Heat the remaining 2 tablespoons oil in a 6- to 8-inch oven-safe frying pan or skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes. Add the garlic and cook for 1 minute more.

  • Remove the pan from the heat and add the squash, thyme, lemon zest, and salt. Season with pepper, stir to combine, and spread into an even layer. Sprinkle the panko mixture evenly over the squash.

  • Transfer the skillet to the oven and bake until the top is golden-brown, 25 to 30 minutes. Let cool for about 5 minutes before serving.