The main difference between summer and winter squash is the skin.
Summer squash is harvested before it fully matures, which means its skin is still tender and full of flavour.
Winter squash has a thicker, tougher rind. This allows it to stay strong and hardy through frost and lower temperatures and will keep for up to months in a cold room.
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Summer squash varieties include zucchini, yellow squash and pattypan. Winter varieties include acorn squash, butternut squash, spaghetti squash and sugar pumpkins.
All are excellent sources of vitamin C and the heart healthy mineral potassium. They are an excellent source of vitamin A, producing beta-carotene and dietary fibre important for gut health.
Winter squash has a sweet flavour and a creamy, buttery texture that lends itself beautifully to roasting, mashing and soups. This week I’m featuring summer squash.
Pattypan squash and zucchini side dish
- pattypan squash
- small zucchini
- olive oil
- fresh parsley, chopped
- arugula, optional
- shaved parmesan
- salt and pepper
- Lemon zest
- fresh lemon and olive oil dressing, recipe follows
Slice the top off of the pattypan squash with a knife and set aside. Slice the top off of the zucchini and discard.
Thinly slice remaining squash and zucchini with a mandoline, if possible. Slices should be thin.
Saute squash and zucchini lightly in a small amount of oil until tender.
Add sauteed zucchini and pattypan squash to a bowl and add parsley, zest, shaved parmesan and arugula. Use as much as you want, to taste.
Whisk together a fresh lemon and olive oil vinaigrette and pour over the squash and toss very gently.
Lemon vinaigrette
- 1/4 c. fresh lemon juice 60 mL
- 1 small garlic clove, grated
- 1 tsp French style mustard 5 mL
- 1/4 tsp. sea salt, more to taste 1 mL
- freshly ground black pepper
- 1/2 tsp. honey, or maple syrup, optional 2 mL
- 1/4 to 1/3 c. extra-virgin olive oil 60-75 mL
- 1/2 tsp. fresh or dried thyme, optional 2 mL
In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper and honey, if using.
Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
If your dressing is too tangy, add more olive oil to taste.
Add the thyme, if desired, and season to taste. Store in the refrigerator for up to one week. The olive oil will solidify in the refrigerator. To soften, let the dressing sit at room temperature for a few minutes and stir before using.
Caramelized lemon and zucchini pasta
- 1 lemon
- 1 lb. short pasta, such as penne 500 g
- kosher salt
- 1/4 c. extra-virgin olive oil 60 mL
- 2 medium zucchini, thinly sliced and cut into half-moons
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 2 tsp. fresh thyme leaves 10 mL
- 1/4 tsp. crushed red pepper flakes 1 mL
- freshly ground black pepper
- 1/4 cup dry white wine 60 mL
- 1 c. heavy cream 250 mL
- 1/2 c. finely grated Parmesan, plus more for serving 125 mL
Prepare the lemon by first slicing it in half. Use one half to juice and zest. Slice the other half into very thin rounds.
Bring a large pot of water to a boil over high heat. Add lemon slices and cook for two minutes. Using a slotted spoon, transfer lemons to a paper towel-lined plate. Pat dry.
In same pot over high heat, cook pasta in boiling water with salt added until al dente according to package directions. Reserve 1/4 cup (60 mL) pasta water before draining.
In a large high-sided skillet over medium heat, heat oil. Add lemon slices and cook, stirring occasionally, until golden and caramelized, about five minutes. Transfer to a cutting board and then cut each slice into quarters.
In same skillet over medium heat, cook zucchini and shallots, stirring occasionally, until golden and most of the water from the zucchini is evaporated, about 10 minutes.
Add garlic, thyme and red pepper flakes and cook, stirring, until fragrant, about one minute more. Season with salt and black pepper. Add wine and scrape any browned bits on bottom of pan with a wooden spoon. Cook, stirring occasionally, until wine is evaporated, about two minutes.
Add cream, cheese, lemon zest and juice. Simmer until cheese is melted and combined, about two minutes. Season with salt and black pepper. Add pasta and lemon slices to skillet and toss to coat. Add reserved pasta water if it is too thick.
Divide pasta among bowls. Top with more parmesan.
Grilled honey-chipotle salmon foil packets with summer squash
While the packets are great on the grill, they can also be prepared in the oven.
Use a fatty salmon such as chinook or steelhead. The zucchini takes a bit longer to fully cook so it is not a good match for sockeye salmon, which is less fatty than the others and cooks quickly.
- 4 tbsp. butter, melted 60 mL
- 2 tbsp. honey 30 mL
- 1 tbsp. tinned chopped chipotles with sauce 15 mL
- 3 cloves garlic, minced
- kosher salt
- 4 (6-oz.) skin-on salmon filets 170 g
- 1 medium zucchini, chopped
- 1 summer squash, chopped
- 1 small red onion, chopped
- lime wedges, for serving
Heat grill to medium-high or oven to 425 F (220 C). In a small bowl, whisk butter, honey, chipotle powder, garlic and half a teaspoon of salt (2 mL) and set aside.
Season both sides of salmon with salt. In a medium bowl, toss zucchini, summer squash, and red onion with one quarter teaspoon (1 mL) salt.
Lay four pieces of foil on a flat surface. Divide vegetable mixture between foil packets, filling up half of the centre of each piece of foil. Arrange salmon next to vegetables. Drizzle salmon and vegetables with the chipotle sauce, dividing evenly. Fold and seal edges of foil to create a packet.
Grill or bake, covered, until salmon is cooked through and squash is tender, rotating packets half way through, 11 to 14 minutes. Serve with lime wedges.
If using the oven, bake the prepared foil packets on a rimmed baking sheet pan in a 425 F (220 C) oven for 16 to 20 minutes.
Zucchini relish
This is a great way to use those over-sized zucchini from the garden. It makes a great hot dog relish.
- 10 c. chopped zucchini 2.5 L
- 2 c. chopped onion 500 mL
- 5 tbsp. canning salt 75 mL
- 2 tbsp. cornstarch 10 mL
- 3 sweet green peppers, chopped
- 3 sweet red peppers, chopped
- 1 small hot pepper, chopped
- 1 tbsp. nutmeg 15 mL
- 1/2 tsp. black pepper 2 mL
- 2 tbsp. celery seed 10 mL
- 1 tbsp. turmeric 15 mL
- 6 c. sugar 1.5 L
- 2 1/2 c. cider vinegar 625 mL
Place chopped zucchini and onions in a large pan. Sprinkle salt over them and let stand overnight. The next day, rinse these ingredients well and drain. Stir in all the rest of the ingredients and cook for 30 minutes. Ladle mixture into prepared canning jars and water bath process for 10 minutes. Makes about ten 250 mL jars.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
