{"id":868,"date":"2014-07-07T17:55:12","date_gmt":"2014-07-07T17:55:12","guid":{"rendered":"http:\/\/www.thetravelingzipperhead.com\/?p=868"},"modified":"2014-07-08T18:41:08","modified_gmt":"2014-07-08T18:41:08","slug":"summer-squash-more-specifically-yellow-squash","status":"publish","type":"post","link":"http:\/\/www.thetravelingzipperhead.com\/?p=868","title":{"rendered":"Summer Squash&#8230; More Specifically, Yellow Squash&#8230;."},"content":{"rendered":"<p><a href=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-125253-46373166.jpg\"><img decoding=\"async\" src=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-125253-46373166.jpg\" alt=\"20140707-125253-46373166.jpg\" class=\"alignnone size-full\" \/><\/a><\/p>\n<p>When Stephanie told me abut her CSA, I was so excited to find one, and now that I have, and we are both partaking in one, we have decided to pick something each time to talk about.  Now. You may or may not know this, but Stephanie and I don&#8217;t live close, not in the same state, or agricultural zone.  Apparently things in Texas grow differently than things in Colorado&#8230;. Who knew?  We picked summer squash this time around bc if you live in a southern climate you have this coming out your wazoo right now, and if you are farther to the north, you&#8217;re fixin to get this.  <\/p>\n<p><!--more--><\/p>\n<p>I love summer squash and I hate summer squash, and all for the same reason:<br \/>\nIt is a forgiving, easy to grow plant that produces well&#8230;&#8230;.really well.  If you&#8217;re a novice gardener like myself, you feel a great deal of pride when that first squash grows, and you can harvest it. And eat it!  Then you get another one, and ANOTHER!!!! Then, after you&#8217;ve pulled off your 497th squash, and you, your neighbors, and random people you have met on the street have all tried every Pintrest recipe out there, you&#8217;re done.  You never want to see another yellow squash again&#8230;.. Until next summer when you remember what a stud you felt like for producing so much squash and you do it all over again.  <\/p>\n<p>I like squash, all kinds of squash.  Not to get all Forest Gump on you here, (or Bubba, rather) but there are so many kinds of squash and each one has an infinite amount of things you can do with it.  You&#8217;ve seen my zucchini lasagna, and more recently my squash soup&#8230;..<br \/>\nHere are a few other things I&#8217;ve done with yellow squash lately. <\/p>\n<p>Super Fast, Super Easy Saut\u00c3\u00a9ed Squash<\/p>\n<p><a href=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-130701-47221798.jpg\"><img decoding=\"async\" src=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-130701-47221798.jpg\" alt=\"20140707-130701-47221798.jpg\" class=\"alignnone size-full\" \/><\/a><br \/>\nThis is my go-to way to cook yellow squash.  It takes a matter of minutes, it&#8217;s easy, and easy to clean up.  You can use any flavoring if seasonings you like.<\/p>\n<p>Ingredients:<br \/>\n1 large yellow squash -sliced thin<br \/>\n1 lemon<br \/>\n1 bunch of basil torn up<br \/>\n3 tsps of salt<br \/>\n3 tsps of onion powder<br \/>\n1 tbsp of garlic<br \/>\n1 tsp of pepper<br \/>\n2 tbsp of butter<br \/>\nDirections:<br \/>\nCombine lemon through pepper<br \/>\nMelt butter in sauce pan over medium high heat<br \/>\nOnce butter is melted add seasoning mixture to flavor the butter<br \/>\nAdd squash, coat with butter mixture, and cook until squash is soft<br \/>\nServes 4<\/p>\n<p>Grilled Yellow Squash<\/p>\n<p><a href=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-131713-47833734.jpg\"><img decoding=\"async\" src=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-131713-47833734.jpg\" alt=\"20140707-131713-47833734.jpg\" class=\"alignnone size-full\" \/><\/a><br \/>\nIngredients:<br \/>\n3 medium squash sliced 1\/2 to 3\/4 inch<br \/>\n2 Anaheim Chilies<br \/>\n1 bunch parsley<br \/>\n1 basil leaf<br \/>\n1 small sprig of dill<br \/>\n1 tsp of salt<br \/>\n1 clove of garlic<br \/>\n1\/4 cup + 1 tbsp of olive oil<br \/>\njuice and zest of 1\/2 lemon<br \/>\nDirections:<br \/>\nDrizzle 1 tbsp of olive oil on squash<br \/>\nplace squash on medium heat grill<br \/>\ncombine the rest of the ingridents in blender and blend to smooth consistancy<br \/>\nWhen squash is tender, remove from grill<br \/>\nDrizzle squash with sauce<br \/>\nServes 4<\/p>\n<p>Squash Pasta<\/p>\n<p><a href=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-131945-47985333.jpg\"><img decoding=\"async\" src=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-131945-47985333.jpg\" alt=\"20140707-131945-47985333.jpg\" class=\"alignnone size-full\" \/><\/a><br \/>\nIngredients:<br \/>\n1 yellow squash sliced thin or peeled into strips with vegatable peeler<br \/>\n1 small tomato<br \/>\n1 green onion<br \/>\n1 serrano pepper<br \/>\n1 pinch of salt<br \/>\n2 tsps of olive oil<br \/>\nDirections:<br \/>\nBring 6 cups of salted water to a boil<br \/>\nAdd squash to boiling water<br \/>\nCombine tomato, green onion, serranos, salt, and olive oil in a small bowl, set aside<br \/>\nWhen squash is tender, strain and put into a bowl<br \/>\nPour tomato mixture over top of squash<br \/>\nServes 1<\/p>\n<p>Squash Bread<\/p>\n<p><a href=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-132403-48243022.jpg\"><img decoding=\"async\" src=\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/07\/20140707-132403-48243022.jpg\" alt=\"20140707-132403-48243022.jpg\" class=\"alignnone size-full\" \/><\/a><br \/>\nThis is my answer to the corn bread that I miss.<br \/>\nIngredients:<br \/>\n3 small to medium squash cut in half length-wise<br \/>\n1\/2 cup grated cheese<br \/>\n2 tbsp sugar<br \/>\n1 tbsp olive oil<br \/>\n1 tbsp melted butter<br \/>\n1\/2 tsp of baking powder<br \/>\n1 tsp baking soda<br \/>\n1 cup gf flour<br \/>\n1 tsp salt<br \/>\nDirections:<br \/>\nDrizzle olive oil over squash and bake at 350 for 30-45 minutes until tender<br \/>\nremove seeds from squash and scrape flesh into medium bowl discarding the seeds and skin<br \/>\nadd cheese, sugar, eggs, and butter. Mix to combine<br \/>\nin a separate bowl combine flour and baking soda, baking soda and salt<br \/>\nadd wet ingredients to the dry ingredients, mix to combine<br \/>\npour into a greased 8 inch round pan<br \/>\nbake at 350 for 25 mins or until toothpick inserted comes out clean<br \/>\nServes 8<\/p>\n<p>Now go see what <a href=\"http:\/\/3squarenutrition.com\/?p=586\">Stephanie<\/a> has to say about the benefits of yellow squash!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When Stephanie told me abut her CSA, I was so excited to find one, and now that I have, and we are both partaking in one, we have decided to pick something each time to talk about. Now. 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