Turn this favorite summer vegetable into a variety of delicious side dishes.
Zucchinis sunshiny cousin yellow squash is a welcome sign that summer has arrived.
“Put simply, squash is incredible, Paquette continues.
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Yellow squash works beautifully with many flavors and spice blends from around the world.
Plus, nothing beats a Cajun-fried squash!”
Deb Paquette is the chef and owner of theEtchandEtc.restaurants in Nashville, Tennessee.
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before you jump in cooking, follow these three quick steps to properly prep your squash.
“‘Stand by your grill’ is my motto,” Paquette says.
Like grilling, its crucial not to overcook your yellow squash when roasting it.
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Leave yourself something tender to bite into.
Squash works well with traditional cucumberpickling flavors, like sweet, dill, zesty, and garlicky.
Either way, the crispy yellow squash will entice everyone to eat their veggies.
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until youve tried it.
Save some for a rainy day.
This stew is an easy and filling side for any meal.
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For extra color, toss in some zucchini, parsley, and basil.
Good news: this squash-and-zucchini combo takes less than 20 minutes to whip up on the stove.
For extra flavor, add some Cajun seasoning.
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(Fun fact: Both zucchini and squash are technically fruits.)
Squash is high in fiber and low in calories.
Yellow squash is harvested earlier than winter squashes, which have a thicker, harder shell.
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Summer squash should be firm, a little heavy, and not too squishy or hard.
If possible, pick smaller squashes at the storeabout half a foot longas those will be more flavorful.
Hayman V.Summer Squash Savvy Nutrition and Food Safety.
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University of Wisconsin Extension Appetite for Knowledge.
Published January 11, 2024.
Mount Sinai Health System.Beta-carotene Information.
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