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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.
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
Cores from your squash
Onion trimmings plus one small onion, peeled and quartered
Vegetable or chicken stock
2 tsp Lula N41
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.
Chop the squash into 1/4" slices, and add the stem ends to the bowl with the cores.
Heat a large sauté pan over medium and add the olive oil. Add the onion and cook for 5-6 minutes, until translucent.
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).
Taste and adjust salt. Serve hot or cold. Toss with pasta for a veggie-packed treat. Or use to garnish the bonus creamy soup.
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.
Bring to a boil and then simmer, covered, until everything is very soft (about 1.5-2 hours).
Purée, then adjust salt to your tastes. Can be served hot or chilled. For a smoother texture pass the soup through a fine strainer.
- Substitute butter for some or all of the olive oil. Lula and butter are great friends.
- Add a tablespoon of cream to each bowl of soup for added richness.
- Add a bit of leek oil to the soup for another layer of allium flavor.
• I've had good success substituting Japanese eggplant for the squash. Remove the central core as with the squash, you can blanch these and grind them up to add to meatloaf. I prefer our Cataluña N22 blend with sautéed eggplant.
• The leftovers from this dish keep for at least a week in the fridge. I find them to be a great instant side when you don't want to cook, and a great way to use up squash if you have too much. So feel free to double or triple the recipe.
Food image and recipe © Christian Leue
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