Squash

We’re growing a couple different varieties this year.

It’s easy to overlook squash. If you’ve ever successfully grown them, which usually isn’t too difficult, you know how prolific they can be and then the question becomes, how much squash can a person reasonably eat? I’ve done lots of experimenting and sleuthed dozens of internet recipes to avoid becoming bored with one of summer’s most underrated crops.

Summer squash

Summer squash has become a staple ingredient in my meatballs and meat loaves. Adding about a cup of it, grated and squeeze-dried, gives the recipe so much moisture. I highly recommend giving it a try.

Other creative uses of summer squash can be found here: 25+ Recipes for Summer Squash at Country Living.

Patty Pan squash

These beautiful fruits have a more firm texture and are less watery than summer squash. We keep it simple when we cook them: cubed and roasted with a mix of other veggies like beets and broccoli, or pan-seared with olive oil, salt, pepper, and garlic powder. Here are three easy recipes from The Kitchn!

Spaghetti squash

An easy and delicious stand-in for pasta that pairs well with a variety of flavors like parmesan, garlic, carrots, tomatoes, and balsamic vinegar. Visit Cookie and Kate to learn how to prepare spaghetti squash.

Carnival squash

A hybrid of the sweet dumpling squash and acorn squash with as much decorative appeal as culinary, these squash can store for three to four months and have a sweet, nutty flavor. The Spruce Eats has several recipes for roasting these delicious squash.