Lula Summer Squash

Summer squash is always in abundance (perhaps too abundant) this time of year. This recipe uses our Lula blend to supply rich flavor even as you cut down on salt, and includes a recipe for a bonus soup that uses parts you might otherwise throw away.

Author

Christian Leue

Servings

4

Category

Dinner

Ingredients

• 4 small or 2 medium summer squash, scrubbed and quartered (about 4 cups)
• 1 large onion, peeled and chopped (about 2 cups)
• 1 Tbsp Lula N41 
• 3 Tbsp olive oil
• Salt
• Cores from your squash
• Onion trimmings plus one small onion, peeled and quartered
• Vegetable or chicken stock
• 2 tsp Lula N41

Directions

1. Using a sharp knife remove the cores and blossom end from each piece of squash, set these aside. Removing the cores keeps the dish from getting mushy from the excess moisture, I use this technique in my pasta recipe here.
2. Chop the squash into 1/4" slices, and add the stem ends to the bowl with the cores.
3. Heat a large sauté pan over medium and add the olive oil. Add the onion and cook for 5-6 minutes, until translucent.
4. Add the squash and Lula and stir well to combine. Cook, stirring occasionally, until the squash is tender and browned in spot (about 10 minutes more).
5. Taste and adjust salt. Serve hot or cold. Toss with pasta for a veggie-packed treat. Or use to garnish the bonus creamy soup.
6. This optional dish is a great way to use the cores from the squash. Combine all ingredients in a small saucepot and cover with stock.
7. Bring to a boil and then simmer, covered, until everything is very soft (about 1.5-2 hours).
8. Purée, then adjust salt to your tastes. Can be served hot or chilled. For a smoother texture pass the soup through a fine strainer.