There is something so magically summer about yellow squash. Maybe it's their color. Maybe it is the way they can be plucked off the vine, still warm from the afternoon sun, mixed with a little olive oil then roasted and used as a side to almost anything you are making for dinner. Or maybe it is the fact that when yellow squash are in season, they are in season! They are like the rabbits of the vegetable family. They just keep coming and coming.
In shear numbers that are on the edge of creating an army.
And just when you think you have had your fill, suddenly a whole new crop pops up and you have a million more to consume before they go bad.
This is where I step in, since I didn't plant any this year, I am waiting for that time when all my friends and family, who had the time to plant them and lovenly grow them for me, are at their wits end trying to get rid of them. Then I politely take a couple bags off their hands and get to work. Pureeing, roasting, grilling. You can't go wrong.
These simple, delicate and versatile little gems are easy to cook and filled with an abundance of Vitamin A, Potassium, Folate, Magnesium and Calcium. They are a perfect first food for your little one because of their smooth flavor and silky texture.
So if you are in the same boat as I am and didn't think ahead to plant some, go ahead and make some new friends that have. They are going to need someone just like to you unload their armies of squash on in the next couple of weeks.
Other ways to enjoy this healthy puree:
- Mix with Mango puree and tuna or salon puree for a caribbean inspired dish
- Puree with white beans, olive oil, paprika and tahini for a scrumptious toddler dip
- Whisk puree in with eggs, cheddar cheese, green onions, chopped spinach and leeks for an easy and healthy omelet
- Combine squash puree in with healthy whole wheat or gluten free pasta noodles, sprinkle with grated parmesan cheese and a dash of black pepper
Roasted Yellow Squash + Olive Oil + Cilantro
2 medium sized organic yellow squash
2 tsp organic olive oil
2 stems cilantro
1/4 cup liquid [water, breast milk or stock]
Heat oven to 400F. Line baking sheet with parchment paper.
Wash and cut squash into 1/2" thick half moons. Lay on baking sheet and brush on olive oil. Roast in oven for 10 minutes, flip squash and roast another 10 minutes. Let cool slightly. Transfer squash to blender or food processor, add cilantro and liquid and puree until smooth.
Makes 15 ounces. Stays good in fridge for 3 days or freezer for 4 months.