Spring & Summer Calls for Yellow Squash
Yellow squash, or “summer squash” as it’s sometimes called, is mild in flavor and can accommodate both high-heat cooking and slow and low ovens. Yellow squash also has large seeds in its flesh, which while edible, can be off-putting to some people. It also tends to get mushy and water-logged if it’s over-cooked, but in some recipes, this can actually work to your advantage. In the same way that carrots and zucchini offer moistness and sweetness to cakes and breads, yellow squash can be used as a base for sweet treats. Simply saute cut up yellow squash in plenty of butter, mash or process it, and mix with you other ingredients. If you don’t want mush though, stick to dry, super-hot cooking techniques like roasting, grilling, and stir-frying to maintain excellent flavor and texture. I adore thinly sliced yellow squash sauteed in plenty of olive oil, garlic, sea salt, and a flourish of fresh dill. Summer squash is also delicious stuffed with savory fillings (plus, you get to scoop out those seeds), or sliced thinly, grilled, and rolled around ricotta cheese. And like any hard squash, yellow squash can be thrown into a spiralizer and made into toothsome noodles for stir fries and riffs on Italian classics. It lovely on it’s own, as a side dish, or as an omelet filling. It also holds up very well in tempura batter after spending some time in a deep fryer. Just make sure to select firm yellow squash that has a tight, green stem end that feels heavy for its weight.
Bikini season yellow squash chips
Ok, this version of the classic bar snack isn’t totally innocent. There’s cheese involved, and breadcrumbs, and ghee. But no deep fryer and no ranch dressing!
3 large yellow squash sliced into 1/4-inch rounds
¼ cup melted ghee
salt and fresh ground pepper , to taste
1 cup panko crumbs
1 cup grated Parmesan cheese
1 tsp cayenne pepper
2 tsp dried oregano
2 tsp garlic powder
Labneh or whole fat Greek yogurt to serve
Minced chives to serve
Line 3 baking sheets with parchment paper and set aside. Preheat your oven to 400 degrees.
Lay the squash round out on paper towels and allow to drain for 5 minutes. Pat them dry with more paper towel. Put the squash in a bowl, and mix with 4 tbs melted ghee, salt, and pepper.
In a separate bowl, combine panko crumbs, Parmesan cheese, cayenne pepper, oregano, and garlic powder.
Dip slices of squash in the cheese mixture and coat on both sides. Press down on the coating to make sure that plenty of it sticks to both sides.
Place the squash in a single layer on the baking sheet.
Drizzle the half remaining ghee over the top of the squash. Bake for 15 minutes, or until the tops become golden brown and crispy.
Remove from oven; us a fork or spatula to flip over all the slices, drizzle the rest of the ghee on top, and bake for 8 more minutes, or until chips are golden brown.
Remove from oven; transfer to a serving plate and serve with labneh sprinkled with chives.