squash

ROASTED KOGINUT SQUASH (+ PURÉE)

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INGREDIENTS

2 Koginut squash

1 tablespoon olive oil or vegetable oil

Salt and freshly ground black pepper

DIRECTIONS

Preheat oven to 400˚F. Holding each squash securely on its side, remove the stem by firmly knocking it several times with the top (blunt) end of a chef’s knife—it should pop right off. Working top to bottom, slice each squash in half, then use a spoon to scoop out the seeds. (Compost the seeds, if possible, or clean, roast and eat them.) Salt and oil the cut sides of the squash halves, then place them cut-side down on a baking sheet. Roast in the oven for 35 minutes. Remove the sheet from the oven, use tongs to flip the squash halves over, and brush more olive oil over the tops. Return to the oven and continue roasting until soft and caramelized, about 15 to 20 minutes more. Finish with a drizzle of good olive oil and a sprinkling of crunchy salt. To make the purée: Let the roasted squash halves cool completely. To mash the squash, you can either use a tamis sieve (often used for sifting flour) or a wire baking rack. If using the tamis, scoop the flesh out of the skins with a spoon, then force it through the sieve with a flexible spatula or bowl scraper into a medium bowl below. If using the baking rack, rest it over a medium bowl and place one of the squash halves over the rack, flesh-side down; pushing gently but firmly, smear the squash back and forth to force the flesh through the rack. You should be left with the skin still in your hand, but a very fine mash in the bowl. Repeat with the rest of the squash halves. Transfer the mashed squash into the bowl of a food processor, and blend until completely smooth, taking breaks to scrape down the sides of the bowl. If the squash does not move once the food processor is running, add a small amount of water to get it going; no added moisture is ideal, however.If you’re planning to use this versatile unseasoned purée at a later date, pack it into labeled airtight containers and store it in the freezer. If, however, it tastes too delicious to wait, eat immediately seasoned with salt, lemon juice and generous amounts of good olive oil, butter or brown butter.

Summer Squash Tartines

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Are you loving that buttery zucchini as much as we are? Here’s a great recipe that takes all but 5 minutes to prepare.

  • 4 slices of rustic, whole wheat bread
  • olive oil for brushing
  • 1 clove garlic, peeled and cut in half
  • 4 oz goat cheese, softened
  • 1 Tablespoon olive oil
  • 1 small summer squash, sliced
  • 1/4 cup cherry tomatoes (optional)
  • 1 Tablespoon fresh rosemary, chopped
  • kosher salt and freshly cracked black pepper
Preheat broiler to high. Lightly brush the four slices of bread with olive oil, and place them on a rimmed baking sheet. Broil for 2-5 minutes or until bread is toasted. Watch carefully to avoid burning the bread. Remove toasted bread from the oven, and rub each slice with the cut garlic clove.

In a large skillet, heat the remaining olive oil to medium high heat. Add summer squash, rosemary, salt and pepper and saute until squash is cooked and golden in places. Remove from pan. If using, add the tomatoes to the hot skillet and stir until tomatoes are warm and soft. Remove from heat.

Spread 1 oz of goat cheese onto each slice of bread. Arrange summer squash and tomatoes over the top of the goat cheese. Serve tartines warm.

Recipe from Jelly Toast