Squash. It’s that time of year again when we have a pile of squash on our counter and we have to do something with it! Even though we have been eating squash as an ingredient in at least every other dinner for the past few weeks, we still have quite a reserve with new ones ready to harvest almost daily. I’m hoping to can some this afternoon so we’ll be able to continue to enjoy it for a few more months.
When I looked up the nutritional value of squash I was surprised to find out how nutritious it is. Squash is an excellent source of vitamin c. Also manganese, lutein, and zeaxanthin. It also has a lot of protein, fiber, vitamin a, vitamin k, thiamin, niacin, vitamin b6, folate, riboflavin, copper, magnesium, potassium and carotenoids. Keep it coming!
We actually didn’t even plant any squash this year. All of our squash plants sprouted out of our compost that we added to the planters this spring. There are a lot of green zucchini plants but luckily a couple of yellow squash plants popped up also to add some color. Our friends brought us a beautiful big Blue Hubbard and a Butternut squash the other day. So we are doing pretty well for not planting any squash this year!
We’ve grilled the squash for salads. Also sauteed it with carrots, garlic, and onions We have stuffed the squash with different things. We have added it to pasta sauce, pasta salad, and soups. We have made squash cakes, squash fritters, and squash balls. Everything has been really good. Next is going to be some squash ravioli with the hubbard or butternut squash. Yum!
Along with canning some of the squash I’m planning on shredding some and freezing it to make future squash cakes.