Our summer squash harvest was UNBELIEVABLE this year. We had an over abundance of the green and yellow squash cluttering our countertop for weeks, and still do. We also received a ton in our CSA. This seems to be the norm. Even if you do not have your own garden, I am sure family, friends and neighbors are practically begging you to take some off their hands.
So, what to do with all this fresh and nutritious produce? You can simply eat it now; sauté with olive oil and garlic, roast in the oven with other squash, make into pasta and toss with pesto or shred and use in muffins and breads. Speaking of muffins, here are our favorite! YUM!
Besides eating all your zucchini and yellow squash right away, you can also preserve it for use later in the year when squash is not in season or available. We chose to preserve a lot of our harvest by freezing and dehydrating. You can also can it if you like, we have not tried this method yet.
We make a really great stuffed squash with rice and ground turkey, but it is hot and time consuming to make in the summer. So we made, blanched and froze the boats to stuff when the weather gets cooler. Also, we sliced and blanched squash coins to freeze. With these you can just deforest and sauté for a quick side dish. Make sure you blanch your squash before freezing, this will insure it doesn’t get frost bit or go soggy before using.
Utilize the dehydrator as well for preservation. This is one of my favorite methods, it doesn’t take up room in your freezer and the dehydrated product last for a very long time. We shredded and then dehydrated our zucchini. Find the how-to here. Later, we can rehydrate the squash with a little water and use in breads, muffins, sauces and sautés. So many possibilities with this.
How was your summer squash harvest this year? How are you eating or preserving it?
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