Raw: Cut raw summer squash into rounds or sticks and eat with dip or yogurt. Larger raw summer squash can also be shredded (by hand or in a food processor) and used in quick breads, muffins, or ...

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

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.

Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour. Once the squash has cooked, cool slightly ...

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta. The juices from the tomatoes, squash, and dressing make for a magical combination ...

Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long. Zucchini is one of summer’s most abundant offerings; here it stars on a pesto ...

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.

Foodie recipe developer Julianne De Witt takes this notion to heart with her summer squash and basil burrata salad. This ...

This summer squash pasta recipe is ready to eat in 20 minutes. The fresh summer squash is so flavorful thanks to the toasted pine nuts, crumbled cheese, minced garlic, and brown butter.

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 ...