During the summer growing season, our heirloom garden determines what’s for dinner every night here at 1840 Farm. Every day, the farm provides inspiration for our dinner meal with the fresh eggs, milk, and garden produce that we harvest. Heirloom tomato season is running a little behind, but our cucumber and squash harvests have both been ones for the record books.
In fact, this summer, I have picked over five pounds of heirloom zucchini squash in a day on more than one occasion. I love zucchini, but bringing five pounds of squash into the farmhouse kitchen to join the five pounds already resting on the counter provided me with a culinary conundrum. There was only one thing to do. It was time to develop a new recipe to use up massive quantities of this fresh heirloom summer squash while it was still at its fresh, seasonal best.
The recipe that emerged has become a family favorite. We have eaten it every week since squash season began and I will miss it when our season comes to a close. Luckily, our plants show no sign of slowing down with new flowers appearing every day.
This creamy summer squash is full of earthy flavor with a creamy texture. The last time I made it, I decided to top it with a sprinkling of the Big Devil Fennel Spice Blend that Pollen Ranch had sent me for our ongoing series of Fennel Friday posts. This blend combines the flavors of fennel pollen with seven types of pepper, paprika, garlic, curry, ginger, and several other spices. We liked this recipe before it was topped with this spicy blend. We loved it once these spices were added to the creamy squash on our dinner plates.
This is my favorite type of seasonal recipe. You don’t need to measure the ingredients precisely or use a kitchen timer to track the cooking time. Instead, you can adjust the ingredients to your liking and cook the squash until it is as tender as you would like. So be creative and see what you can create. In fact, I would love to hear how you adjust this recipe to make it your family’s favorite way to enjoy your summer squash harvest!
Creamy Summer Squash
I like to use soy sauce to season this dish because it also lends an earthy flavor. The mayonnaise is an easy way to add a creamy texture and tangy flavor without any effort. The mayonnaise will blend easily with the soy sauce and summer squash’s liquid to emulsify into a smooth, creamy glaze that accentuates the freshness of the squash while still allowing its flavor to shine through.
Summer squash cut into 1 inch cubes
1 Tablespoon butter
2 Tablespoons soy sauce
1 – 2 Tablespoons mayonnaise
Big Devil Fennel Spice Blend
Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the cubed summer squash and saute until the squash begins to soften and release its liquid, stirring often to prevent the squash from sticking to the pan.
Continue to cook until the squash is your desired tenderness and most of the liquid has evaporated. Push the squash to the sides of the pan and place the butter and soy sauce in the middle. Allow the butter to melt and blend with the soy sauce. Gently stir the squash to coat with the soy sauce and butter.
Reduce the heat to low. Add the mayonnaise to the pan and stir until the glaze is smooth and creamy. Taste and adjust for seasoning. Remove from heat and serve warm, topping with your favorite blend of spices.