Ingredient: Summer Squash

There are endless ways to prepare zucchini and other summer squashes – maybe because there seems to be an endless supply of them throughout the summer.

Thin skins

Summer squash is a collection of different squashes that are eaten fresh in season, when their skins are still soft. Zucchini (or courgette) is the most common type, coming in various forms – classic green, yellow, round and Costata Romanesco, a green-striped Italian variety. Pattypan is an oblong squash that comes in combinations of yellow and green, with scalloped edges that make them look like little flying saucers. Other summer squashes include straightneck and crookneck – two types of yellow squash – and cousa, zucchini’s short, squat, pale green cousin.

Easygoing veggies

Steven Brochu (Top 40, 2023), former head chef of Chartier, Milk Crate and Playwright, regularly experiments with summer squash dishes throughout the season. “It’s really an approachable squash for a lot of people, because you don’t have to mess around with that really challenging skin that you see on acorns or butternuts in the fall,” he says.

Squashes are like 3 in 1

Both chefs and home cooks love summer squash for their many different uses – they can be eaten fresh, roasted, fried, grilled, stuffed, pickled and grated into baking – the latter is useful for sneaky parents to get their kids to eat vegetables without even knowing it.

Summer squashes are a favourite of gardeners because they are super prolific and offer three different crops in one plant. The edible blossoms come first, which are commonly stuffed and deep fried in Italian cuisine. Then there’s the fresh squash itself, picked when the skin is thin. Or, if left on the vine, many summer squashes will develop a thick skin and can be stored for longer periods, as most are the same species as pumpkins (Cucurbita pepo).

Recipe: Roasted Summer Squash Macaroni and Cheese

Courtesy of Steven Brochu

Ingredients

• 4 zucchini or 6 medium-sized pattypan squash
• 2 cups of macaroni noodles
• 1 tbsp olive oil
• 1 tbsp chopped garlic
• 4 tbsp chopped shallots
• 100 ml white wine or chicken stock
• 1 cup heavy cream
• 1 cup cheddar cheese, grated
• 1 cup cheese curds
• 2 tbsp bacon fat, duck fat or butter
• salt and pepper to season

Instructions

1. Roughly chop up squash and season with olive oil, salt and pepper
2. Rroast squash in a 350-degree Fahrenheit oven until golden and soft when pricked with a fork.
3. Remove from oven and cover with clean tea towel or lid.
4. Let sit for 30 minutes.
5. Transfer to blender and blitz until the mix is smooth.
6. Cook macaroni in salted, boiling water
7. Strain and toss in one tsp canola oil to prevent noodles from sticking together when done.
8. Heat one tbsp olive oil in a deep pan over medium heat
9. Add garlic and shallot, sauté until translucent.
10. Add white wine or chicken stock and cook over medium heat until liquid is reduced by half.
11. Add one cup of squash puree and cream and cook over medium heat until liquid is again reduced by half.
12. Add noodles, fat or butter, and cheese (fold in the cheese) stir gently over low heat, season to taste.