Cooking with a summer Garden's bounty --- Recipes

Roasted Baby Summer Squash

8 baby summer squash (zucchini, yellow summer squash, patty pan squash, or any combination of the three)

2 tablespoons sunflower oil, plus additional for brushing

Salt and Pepper

1 cup packed mixed herb leaves (basil, parsley, sage, oregano, rosemary, thyme, mint)

4 cloves garlic

Preheat oven to 450 degrees, or turn on outdoor grill.

Slice squash in half (lengthwise for the long summer squash, horizontally for the patty pan) and take a small slice off the backs so they will sit flat in a pan, cut side up. Score the cut side of the flesh in a diamond pattern, slicing almost to the skin. Lightly brush the cut sides with oil and sprinkle generously with salt and pepper.

Combine the 2 Tb oil with the herbs and garlic in a food processor. Process to make a paste. Season to taste with salt and pepper.. Spread the past over the cut sides of the squash.

Roast for about 15 minutes, checking after 10 minutes. Remove from heat when the squash are tender and lightly browned. Serve hot.​

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Butternut-Apple Crisp - apples and winter squash are sweet, soothing to pitta and vata. The squash is grounding for vata.

3 cups peeled and sliced butternut squash
2 cups peeled and sliced tart apples, such as Granny Smith
1 cup packed brown sugar (I tend to cut this in half)
1/8 tsp ground cloves
1 tsp cinnamon
2 tsp fresh lemon juice
1 1/4 cup unbleached all-purpose flour (or whole wheat)
1/2 tsp salt
6 TB butter, softened
1/3 chopped nuts

Preheat oven to 350*. Grease a shallow baking pan.

In a large bowl, combine squash, apples, 1/2 cup brown sugar, spices and lemon juice. Toss to gently mix. Transfer to baking pan and place in preheated oven.

Bake for 30 minutes.

Cominbe the remaining 1/2 cup brown sugar, flour, slat, and butter in a medium-sized bowl. Stir together until the mixture is crumbly. Mix in the nuts. Spread evenly on top of the swash and apples.

Bake for 40 minutes, until golden brown.

Serve warm or cold. Ice cream makes it even better!

Serves 6.

The source of these recipes is The Classic Zucchini Cookbook by Nancy C Ralston, Marynor Jordan, and Andrea Chesman