summer squash

CSA members, Newsletters, Recipe

Summer summer squash soup

  • Servings: 2-4
  • Difficulty: medium
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Squash Soup


  • 1-2 large summer squash, sliced and quartered, or chopped if preferred
  • 2 scallions, white and green parts chopped
  • 1/2 medium onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon fresh dill
  • 1 garlic clove, minced
  • Ground black pepper, to taste
  • 3 cups vegetable or chicken stock
  • 1 lemon, juiced
  • 1/2 cup sour cream


  1. In a large pot, sauté squash, garlic and onion in the butter until the onion is tender, 5-7 minutes.
  2. Season with pepper to taste, then add dill, stock and lemon juice.
  3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender
  4. Remove from heat and add the milk or cream.
  5. Purée with immersion blender.
  6. Garnish with scallions and parmesan cheese.

Patty Pan Squash Egg Cups

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  • Servings: 4-8
  • Difficulty: intermediate
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Squash Egg Cup

  • 8 pattypan squash (or 1-2 squash per person depending on size)
  • 2 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 tsp sea salt, divided
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme leaves
  • 8 large eggs (or 1 per squash, depending on your final number above)


  1. Preheat oven to 375°.
  2. Cut tops (stem ends) off squash and scoop out the seeds in the middle, leaving a shell at least 1/4 in. thick.
  3. Brush squash with olive oil.
  4. Heat oil in pan, add onio, salt and garlic and sauté until browned. Add thyme and stir until combined.
  5. Divide onion mixture evenly among the squash.
  6. Crack 1 egg into each squash, lifting out any white that doesn’t fit.
  7. Sprinkle eggs with remaining salt.
  8. Bake until eggs are set, 15 to 20 minutes.
CSA members, Recipe

Summer Quinoa Medley

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  • Servings: 2-4
  • Difficulty: moderate
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Zucchini Quinoa Medely


  • 1 cup quinoa (prepare as directed)
  • Salt and pepper to taste
  • Summer squash, cubed
  • Peas, rough chopped
  • 1/3 cup slivered almonds, toasted
  • 2 tablespoons thinly sliced scallions
  • ¼ cup fresh chopped basil
  • 2 ounces fresh mozzarella cheese, cut into small chunks
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic


  1. Prepare quinoa as directed (I like to use a chicken or vegetable stock instead of water for added flavor). After its done cooking, rinse in cool water and chill in refrigerator
  2. Meanwhile, toast almonds
  3. Chop squash, peas, scallions, mozzarella and basil. Set asid
  4. To prepare dressing, whisk together vinegar, olive oil, minced garlic
  5. Mix everything together. Chill before serving, or if you’re too hungry, just eat it

Braised Kale, Baby Summer Squash and Beet Pasta

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  • Servings: 1-2
  • Difficulty: super easy
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Braised Kale and Beet Pasta

  • 1 bunch of kale (Green or red curly, red russian, tuscan…whichever variety you have in your fridge will do for this recipe!)
  • 1-2 garlic cloves
  • Olive oil, salt and pepper to taste
  • 2-4 baby summer squash, sliced into coins
  • 1 package fresh beet pasta
  • Parmesan cheese


  1. Start by preparing your pasta (you’ll want to have this ready to go as soon as your kale is finished!)
  2. To prepare kale: rinse leaves, destuff and rough chop into bite-sized pieces.
  3. Sauté garlic in deep pan with olive oil until it starts to brown.
  4. Add kale, squash, salt and pepper. Sauté for 3-5 minutes or until coated and soft.
  5. Top with parmesan cheese curls and enjoy!

Baked Squash Blossoms over Grass-Fed Beef Sofrito

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  • Servings: 3-4
  • Difficulty: intermediate
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Baked Squash Blossoms

Part 1—The Sofrito

  • 4 garlic cloves, minced
  • 1 sweet onion, diced
  • 2 TBSP olive oil
  • 1 lb ground beef
  • 2 TBSP fresh thyme, chopped
  • 2 TBSP fresh rosemary or savory, chopped
  • 2 TBSP fresh parsley, chopped
  • 8 oz chopped tomatoes or can of diced tomatoes
  • 1 TBSP tomato paste
  • 1/2 cup red wine
  • 1/2 tsp salt

To prepare the sofrito:

  1. Saute garlic in olive oil until browned. Add ground beef, salt and pepper and cook until no longer raw. Set aside.
  2. In a pot, salute onion in olive oil until translucent. Add herbs, tomatoes, tomato paste and heat until a near boil.
  3. Turn down hit to low, add red wine and let simmer while you prepare the squash.

Part 2—The Squash Blossoms

  • 12 fresh zucchini blossoms (keep the baby squash on there if there is one!)
  • 1 cup fresh ricotta
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh parsley
  • Flour (for dusting)
  • 1 egg, lightly beaten
  • ¾ c breadcrumbs

To prepare the squash blossoms:

  1. Preheat the oven to 350F. Line a baking tray with foil or parchment and lightly coat with oil or use oil spray.
  2. Mix ricotta and herbs together, seasoning to taste after mixing.
  3. Spoon ricotta into small ziplog bag and cut the tip off (Think: DIY cake frosting bag)
  4. To stuff the blossoms, make a vertical slit from the base that is wide enough to reach inside and take the stamen out.
  5. Squeeze ricotta into blossom and fold flower over until closed
  6. Coat blossoms/squash in flour.
  7. Dip the blossom in the egg and then into breadcrumbs, covering well.
  8. Place on tray and bake for 15-25 minutes or until crispy baked and crispy

Part 3—The Assembly

  1. Add ground beef to tomato sauce and heat on med-high until hot
  2. Ladle surfeit into wide bowl or deep place
  3. Lay squash blossoms on top of the sofrito and top with parsley.