Read more: The 20 Best Olive Oils For Cooking The key to perfectly roasted zucchini -- or any summer squash, for that matter ...

Squash comes in a dizzying array, with some demanding a particular storage environment, and others a different one. These are ...

From a vegan jerk-spiced squash and callaloo wellington to grilled kabocha squash with mint-pomegranate pesto to pumpkin ...

Larger raw summer squash can also be shredded (by hand or in a food processor) and used in quick breads, muffins, or fritters. Roast: Heat oven to 425°F. Cut squash to preferred size pieces. Place in ...

Heat a grill pan over medium heat. Slice each squash in half lengthwise. If the squash are quite fat, slice them into thirds, and if they are more than 6 inches long, half crosswise too.

Roasted Stuffed Zucchini & Summer Squash has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and ...

Roast until completely soft, about 20 minutes. In a medium bowl, toss squash, zucchini and peppers with 2 tablespoons oil, garlic, lemon juice and a pinch each of salt and pepper. Thread ...

Drain and set aside. Add butter, shredded squash and a pinch of salt to the pan and saute over medium heat for 4-5 minutes or until squash has softened. Add the flour and saute another minute.