September 2007, pgs. 20 – 30
B here, starting off our first joint post!!
I do love yellow squash, but I am sad to say I have rarely strayed from one recipe which features yellow squash, zucchini, onion, garlic and FETA!!
(You may recognized this from my post of Chicken Breasts Stuffed with Herbed Couscous)
The first recipe I tried was the Quick-Marinated Yellow Squash Salad. It features shallots (yay!!), lemon juice, and thyme. I never would have thought to eat yellow squash raw (mostly based on texture issues I have), but by very thinly slicing it and mixing it with the acidity of the lemon juice it changed the texture enough to be very pleasing. It was crisp but not exactly crunchy. And the squash itself was much more nutty than when cooked. I’m pretty sure I’ll be making this one again.
The next squash recipe I went with was Slow-Cooked Yellow Squash, which was very similar to my standard yellow squash sauté.
Unfortunately, I was a little heavy handed with the salt in this instance. It still tasted pretty good, but I drank like a camel after. Luckily, I can safely say that when properly seasoned this recipe is absolutely delicious (especially if you toss in a little feta at the end)!
Hey, it’s G. I took care of the creamy fusilli with yellow squash and bacon and the stuffed tex mex yellow squash. Let me begin by informing you that today’s word is “calabcita.” Here’s a picture of one:
I have small hands, so this isn’t very good for scale
The internets tell me that it is a Mexican squash roughly akin to summer squash and zucchini. Yellow squash was looking nasty at my store, but they had these instead. They were sitting right next to the summer squash and looked summer squashy, so I decided to use them. It was a good choice. Here it is all hollowed out and ready for stuffing:
doing their best zucchini impression
The tex-mex stuffed squash recipe is good, but not at all unique. I count on the “have you tried?” or “in season” recipes to take the ingredient to new and interesting places. Anyone who hasn’t had stuffed zucchini a million times, raise their hand. I don’t see many hands. This doesn’t break any new ground. It’s onions, peppers, chopped up squash innards, corn, etc. all stuffed in with a tomato sauce and baked. Yawn. I would have liked to see maybe a Greek version with oregano and feta. That would be something new. I guess mine is different because of the funny squash. It’s not different enough for me.
The note in the magazine says that all of the beef and corn and cheese adds “kid appeal.” I’m lucky enough to a have a kid who is too young to make much of a protest, not that I tried feeding him this. I think maybe I would, if I broke it up a little. They say corn kernels are a choking hazard, though… Goodness knows this kid needs to get used to eating stuff make out of Everyday Food!
at least it’s colorful
Before I go on, I’ll tell you something that might make you think of this dish differently. I guess I have two words for today. The other is “zuccanoe.” You pronounce it like the first part of zucchini (the “zucc”) with the word “canoe.” I was eating the leftovers of this dish in the break room at work when my co-worker came in, looked at my food, and said “Oh! Zuccanoes!” It almost sounded like he said “zut alors!” I asked him what he was so excited about, and he told me that he has an old book that calls stuffed zucchini, zuccanoes. I’m making up the spelling, by the way. I thought it was so cute. I hope it catches on.
Creamy fusilli with yellow squash and bacon
If you’re going to have pasta carbonara, but it makes you feel bad about yourself, I recommend this recipe. Look, it has a vegetable! Cream and bacon and cheese justified. You’re welcome.
This recipe suffers from a problem I find with a lot of recipes, the veggies are too big for the pan. I cut up my four yellow squash and that was enough to fill the pan:
perhaps they weren’t “medium” sized after all
I wound up taking out about a cup and a half of cooked squash. Otherwise, the recipe is very easy and straight-forward. I once again failed to read closely and cooked the bacon slices whole, then chopped them after they were cooked. I know better. It takes longer that way, and you wind up with unpleasant, little bacon shards in your food. Also, the recipe says you can substitute parmesan for asiago. Don’t mind if I do!
There’s a veggie in there somewhere…
So if you need to use up some yellow squash (by the way, I can’t see why zucchini or our new friend calabcita wouldn’t be good in this) and/or you need an excuse to eat cream and bacon, this is a good recipe.
G over and out!