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Summer squash is a great main course or side dish. Whether you want a stir fry, soup, kebab, sandwich, stuffed/baked bowl… summer squash can make an amazing summer meal! We grow different varieties of summer squash, including zucchini, straight neck yellow squash, zephyr squash, patty pan squash (our favorite for its unique aesthetic, sweet/buttery flavor)… Some foodies only want the smaller sized squash while others want the bigger ones. In our opinion… all sizes have the potential to be delicious, given the right amount of ripening time. Smaller sized squash will ripen more quickly while larger ones more slowly. When selecting a squash to eat now, we like to feel for softness at the center. The softer the better. If it feels hard, it will eventually soften over the next week, maybe less. Leave it on the counter for quicker ripening or inside the fridge for slower ripening.

We recommend cooking all of these summer squash varieties with the skin on at a medium/low heat. In regards to cooking methods, all summer squash can be cooked with all cooking methods. If you want to throw a quick meal together, steaming/sautéing work nicely. Use a coconut oil, olive oil, or butter to sauté, or simply steam with water for a healthier option. If you have time, and want to impress baking is amazing! Throwing them on the grill or making kebabs is fun way to enjoy them too!

Here are a couple of our favorite summer squash dishes…

Oven Roasted Patty Pan Squash:

Olive Oil – We use extra virgin olive oil, but any neutral oil works. Avocado oil is a great option.

Salt & Pepper – For easy flavor. We use sea salt, but kosher salt works as well. 

Optional Seasonings – Garlic powder, paprika and crushed red pepper flakes. 

Cut off the stem ends, slice smaller patty pans in half, or larger ones into quarters or wedges.

Toss, add sliced squash to a medium bowl with oil and seasonings and toss to combine. 

Bake for 35 minutes at 385 F, place squash cut side down on a baking sheet in a single layer. Roast until tender and golden brown on the bottom.

Baked Whole Patty Pan Squash:

Core with a paring knife the interior of the patty pan, take care not to cut through, use a spoon for excess interior fleshy parts and create a bowl like structure within.

Coat with olive oil inside and out.

Bake at 385 for 20 minutes and then flip squash over to bake the other side.

In a separate pot boil rice and add to the interior of baked squash after it is baked.

Add your favorite sauce as a topping.

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