Summer squash, while truly lovely, can seem a bit overwhelming come June when our Zephyr squash seem to be doubling in size daily. There are only so many squash casseroles or tender disks of corneal fried squashy goodness that one can consume in a month, so we’re offering you an alternative to those traditional southern preparations. Julia Child’s recipe for a savory zucchini butter lends itself perfectly to summer squash and can be used as a topping for toast, tossed with pasta, doled out as a sandwich condiment, sprinkled over a ricotta spread on grilled crostini, or piled upon savory grits or a quinoa/summer veggie bowl.
- 2 lbs summer squash, zucchini, or a combination of both
- 2 TBSP butter (add a TBSP or 2 more if you'd like a richer spread)
- 1 TBSP olive oil
- 3 TBSP minced green garlic (or sub 4 minced cloves of garlic or 3 TBSP minced shallots)
- salt and pepper to taste
- Grate the squash.
- For every two cups of squash, toss with 1 tsp salt (2 lbs. of Crabtree's Zephyr summer squash yielded 6 c. when grated).
- Let squash drain in a colander for at least 3 to 4 minutes. Taste squash and if it's too salty, rinse and drain again. Press the squash in the colander to force out as much liquid as possible.
- Squeeze drained squash in a clean kitchen towel until most liquid is pressed out.
- In a skillet heat both the butter and olive oil.
- Sauté the green garlic briefly until softened but not browned.
- Add the squash and toss. Reduce heat to medium-low, and cook, stirring occasionally, until liquid evaporates and the squash is tender (30 to 35 minutes).
- Store in a sealed container in the refrigerator for up to 2 weeks.