Like so many of you, we planted a Victory Garden this year. Our summer squash haul has been enormous! We have zucchini, yellow crook neck, and white scallop squash (or pattypans).
Unlike winter squash, such as acorn and butternut, summer squash has soft, edible skin when it’s picked early. We learned from experience this year that leaving the yellow crook neck on the vine longer makes the outer skin turn dark, get bumpy and becomes tough and inedible. If this happens, you can steam it and scoop out the meat as you would a pumpkin.
All summer squash can all be eaten raw or cooked. Flavors are mild but pleasant. I recommend trying a white scallop squash (pattypan) which has a delicate flavor. With its UFO shape, it makes an attractive centerpiece as well.
Zucchini (along with straight-necked yellow squash) is the most common summer squash. It can be used for baked goods like zucchini bread or chocolate zucchini cake or savory dishes. I used a monsterous zucchini (seven pounds and 14 inches long) from the garden sliced long ways to make an all Victory Garden veggie lasagna.
For the following recipe, I chose a yellow crook neck and a white scallop squash. The result is a summery but distinctly German dish that compliments schnitzel or can be served as a main dish.
Pasta mit Kürbissauce
Pasta with Squash Sauce
2 small, young summer squash
1 tablespoon garlic, minced
¼ cup chicken stock
3 tablespoon butter
Salt and pepper
1 tablespoon butter
1 small onion, chopped
¼ cup stock
½ teaspoon dried sage
Salt and pepper
Half lemon zest and juice
3 tablespoon heavy cream
1 tablespoon water
500g pasta or spätzle
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon butter
Salt
Carrot top greesns (or parsley) for garnish
Choose two young summer squash. Cut it into one-inch pieces. Heat 3 tablespoons butter in a pan. Add garlic and sauté. Add the squash and salt and pepper it to taste and cook for three to five minutes. Remove from heat. Add the cooked squash to a blender with ¼ cup chicken stock and purée.
Prepare pasta or spätzle in boiling water. Add one olive oil and one teaspoon of salt to the water to get pasta that does not stick together and to help the water reach a rolling boil.
In a saucepan, melt one tablespoon of butter and add onions. Cook on medium heat, stirring constantly, until onions start to look clear. Add squash purée to saucepan and cook over low heat. Whisk in one-quarter cup of chicken stock. Stir in sage and add salt and pepper to taste. Zest and juice half of a lemon and add the zest and juice to the pan and whisk. Add heavy cream and water and continue whisking on and off while the pasta cooks.
After draining the pasta, toss hot pasta with butter and salt to taste. Plate the pasta. Ladle on the desired amount of sauce and garnish with carrot top greens or parsley.
Guten Appetit!
Janae J. Almen is a professional music instructor, composer, sound artist, and writer. She has a BA in Music/Education from Judson University and a MM in Computer Music/Composition from the Peabody Institute of the Johns Hopkins University. She is the founder of Perennial Music and Arts and is passionate about sharing her love of music and arts.