Squash, squash everywhere – zucchini, yellow crookneck squash, yellow straightneck squash, pattypan squash. What should I do with all of them?
A hundred years ago people had similar concerns. This is what an article said about summer squash in a 1922 magazine:
Is summer squash one of your favorite vegetables, or do you consider it a rather tasteless thing, to be used as Hobson’s choice, but not to be hailed with joy? . . .
Few vegetables repay so amply for the small amount of garden-plot, fertilizer, and cultivation they require. They bear heavily though the season, and do not, like so many vegetables, require to be cooked immediately after picking in order catch the finest flavor. They are delicious when properly seasoned. They are also amongst the easiest vegetable to prepare for cooking.
American Cookery (August/September, 1922)
The article also includes a recipe for Mashed Summer Squash. I seasoned the squash with butter and celery salt, and it made a delightful side. dish.
Here’s the original recipe:
This recipe has so many options and permutations that I didn’t know where to began: Boil the squash or steam it; Season with salt or celery salt; peel the squash or don’t.
In the end. I cut the squash into chunks, but didn’t peel, and I used a Foley mill to mash (and remove the squash skin and seeds). The resulting mashed squash was very juicy, so I then partially strained the mashed squash.
Here’s how I made the recipe:
Mashed Summer Squash
5 cups, diced or sliced summer squash
1/2 teaspoons celery salt
1 tablespoon butter
Put squash in saucepan, cover with water, and bring to a boil using high heat. Reduce heat and simmer until tender (about 5-7 minutes). Remove from heat and drain. Press through a strainer or sieve. (I used a Foley mill.)
If the mashed squash is too juicy, partially strain until squash is the desired consistency. Then put in a dish and serve.