During the COVID-19 shutdowns, I found myself with a little extra time on my hands. So I did what any sane, afraid-there-would-be-no-produce-in-the-stores-due-to-COVID-thinking person would do: I planted a garden. We planted a lot of different things: green beans, sweet peas, zucchini, cucumber, corn, tomatoes, pumpkin, yellow squash, and about 18 different winter squashes. And then we waited.
As it turned out, most of the garden was a bust (except for the weeds, they seemed to be doing just fine). But there were three plants that saved us: one zucchini plant and two yellow summer squash plants. Boy did they come through. As a result, we have been drowning in squash for months. My kids are totally sick of it. Every dinner, its either zucchini or squash. We’ve tried every variety available: grilling it, putting it in quesadillas (which is actually incredible), stuffing it and baking it, and making a completely ridiculous amount of zucchini/squash bread. But when we tired of those methods, I tried something new. I pureed it.
A good puree only tastes as good as the un-pureed version of that food. I love the flavor of grilled summer squash with onions, so I started with that. In a pan set to high heat, I cooked sliced summer squash and onions in olive oil. Then I put it in a blender and pureed it. I was surprised how well it worked, there is enough natural moisture in summer squash that I didn’t have to add any liquid to get an smooth, pureed consistency. We even found that if we added a little instant food thickener, we could pipe it into some pretty appetizing shapes.
It turns out that summer squash was meant to be a puree, it may be the best way to serve it. Summer Squash Puree can be eaten as a side or used to garnish or enhance any number of main dishes. The possibilities are endless, let me know how it goes in the comments section!
Gather the finest yellow summer squash you can find.
Cut them down the middle and remove the seeds and "guts".
Slice the squash into 1/4 inch slices.
Slices the onion into thin slices.
In a large frying pan, add the oil and sliced squash and onions.
Cook for 10 minutes on high heat, stirring the squash and onions every one minute.
Add the cooked squash and onions to a blender.
Blend until a smooth, puree consistency is reached.
Instant food thickener could be added to make it thicker, chicken broth or cream could be added to make it thinner.
Summer Squash Puree has a softness level of 1. Level 1 foods have a single smooth texture and are soft enough that they require no chewing. These foods are great for people who are severely limited in their ability to chew and swallow.
One medium sized summer squash contains 55% of the recommended daily amount of vitamin C. Who knew? It also is a decent source of vitamin B-6 and magnesium.
If your specific eating situation requires a thicker puree texture (a pudding like consistency), add an instant food thickener until the desired consistency is reached. If you want this puree to be thinner, consider adding cream or chicken broth into the blender as you’re blending it.