Summer Squash
Posted on 20 August 2008 by joy
Summer squash is all over the farmer’s markets these past few months. Whether it’s the yellow or green variety, I’ve found that these veggies are a great way to extend a meal. Raw squash is only 19 calories per cup. Squash is mostly made up of water- 95 percent of a squash is made of water. For that reason, squash isn’t jam packed with nutrients like say, a head of broccoli. Squash aren’t too shabby as nutrition goes. They have a respectable amount of manganese, Vitamin C, Vitamin A, fiber, potassium and copper.
I like to throw together a simple summer squash succotash. From there you can do anything- eat the succotash on it’s own for a light dinner, serve the succotash as a side dish to a piece of grilled fish, or throw the succotash together with eggs and make a quick frittata. Enjoy summer. Have a squash.
Summer Vegetable Succotash
Gourmet July 2001
1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
1/2 stick (1/4 cup) unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives
Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.
Cooks’ notes:
• If you can only find edamame in the pod, you’ll need to buy a 1-pound bag and shell them.
• Potatoes and edamame can be boiled (but not sautéed) 1 day ahead. Cool, then chill, covered.
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Tags | recipe, summer produce, vegetables
