Creamy Summer Squash

If you grow summer squash in your garden, you end up looking for new ways to put it to use. This Creamy Summer Squash is my favorite way to add fresh summer squash to nearly any dinner. It’s simple and tastes great with sandwiches, burgers, or something hot off the grill.

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 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 make it your own.  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!

If this recipe caught your attention, you might also enjoy…

When the garden is producing the very best of the summer season, I love to make Ratatouille, Panzanella, and cold and crisp Cucumber Salad with Dill .

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Creamy Summer Squash

Jennifer from 1840 Farm

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.

Course: Side Dish

Author: Jennifer from 1840 Farm

Ingredients

• Olive Oil
• Summer squash cut into 1 inch cubes
• 1 Tablespoon butter
• 2 Tablespoons soy sauce
• 1 – 2 Tablespoons mayonnaise

Instructions

• 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 has achieved 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.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!