Squash the Vegetable the Blossom the Food

Local summer squash is always a treat. It seems to have arrived a bit ahead of schedule in the Northeast this year. Almost every cooking technique can be used with summer squash. It can be baked, grilled, fried, boiled, steamed- you name it! The blossoms can be stuffed, fried, sauteed or made into soup. Squash can be an endless experiment, so keep watching my hub for more squash and squash blossom recipes!

Summer squash nutrition information and uses

• Summer squash nutrition information and uses

  Zucchini and yellow squash Squash season has begun in Connecticut. The unusually hot weather which encompassed the state in April has tricked many

  
  

Fried Squash Blossoms

Ingredients:

Squash blossoms, 2-3 per person

olive oil

remaining ingredients per 4 blossoms:

2 cups blue corn tortilla chips

1 egg

1 tablespoon water

2 tablespoons chopped fresh cilantro

1 finely chopped garlic clove

1 teaspoon fresh lime juice

4 tablespoons (or more depending on size of blossoms) goat cheese curd

What to do:

Rinse the squash blossoms and pat dry. Begin warming a 1 inch depth of olive oil in a heavy skillet at medium heat. Using a food processor or blender, finely crush the tortilla chips until they resemble bread crumbs. Toss the tortilla crumbs with 1 tablespoon of cilantro and the lime juice. Set aside.

Mix the garlic, cheese, and remaining cilantro with a fork until it is pasty/crumbly. Gently open the squash blossoms and, using a small knife or cocktail fork, stuff approximately 1 tablespoon of the cheese mixture into each blossom.

Set up your breading station next to your skillet. Whisk the egg with the water. Set the tortilla crumb mixture next. Carefully roll the blossoms one at a time in the tortilla crumbs, egg, and back to coat in the tortilla crumbs. The first coating will be very light. Make sure the oil is very hoe. It should be steaming and bubble around a dash of the tortilla. Place the squash blossoms in the skillet and cook for 30 seconds to 1 minute per side. Remove then from the oil with a slotted spoon or spider and place them on a cooling rack over newspaper or paper towels to drain and cool.

Try sprinkling chipotle powder over the blossoms. Add salt to taste. Sour cream and ranch dressing make good dips. Watch for an upcoming hub on home made salad dressings.

Squash blossoms can also be stuffed with chevre, cheddar or mozzarella, and ground meat.

Grilled Breaded Squash with Tomato Basil Bruschetta

Ingredients:

2 yellow squash or zucchini

olive oil

2 cups bread crumbs

1 large tomato, diced

2 cloves garlic, finely chopped

1-2 tablespoons fresh basil, finely chopped

salt

1 teaspoon extra virgin olive oil

What to do:

Was the squash and cut into oblong slices. Place the slices in a deep baking pan with 1 horizontal layer and 1 vertical layer. Cover the squash with olive oil. Experiment with garlic and herb infused oils! Let the squash sit for approximately 10 minutes or until the slices become slightly translucent.

Pour the bread crumbs in a ziploc bag. Place the squash slices in the bag and coat them with the bread crumbs. The coating should be fairly thick.

Grill at 3 minutes per side on a 475 degree grill.

Toss the tomato, garlic, basil, and EVOO. Add salt to taste.

Spoon the bruschetta onto the grilled squash and serve.

Have fun, be creative, express yourself, and KEEP COOKING!