I love hard squash season and I have been eating it with just about every dinner for the last few weeks. In talking to several customers I have found that people are looking for a “lighter” more BLAZING HOT WEATHER friendly ways to eat squash… Different from my normal go to mashed, roasted, soups, ravioli filling etc… So here it goes a few summer friendly ideas for you. Feel free to substitute oven time for grill time to keep the kitchen cooler.

Hard Squash Hummus

Makes 5 to 6 cups

Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt.

Place squash cut side down in roasting pan and bake until very soft, about 1 hour.

While squash is baking, place garlic, jalapenos, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.

Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, jalapenos, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.

Hummus texture will vary depending on squash variety and size; add up to 1/2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.

Garnish each cup of hummus with 1/4 cup yogurt, 1 tablespoon roasted squash seeds, and a sprinkling of cilantro leaves. Serve with crusty bread, pita, or crackers.

This recipe is adapted from a dish served at Bar Tartine

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Chilled Butternut Squash and Coconut Soup

Ingredients

2 stalks lemongrass

3 quarts vegetable or chicken stock (Made with Blue Sky Chicken Carcasses only $5  in the farm store.)

1 (2-inch) piece ginger, roughly chopped

5 cups Blue Sky butternut squash, peeled, seeded and cubed

1 (14.5-ounce) can coconut milk, light or regular

2 limes, juiced

Salt, as needed

1/2 cup cilantro leaves

1/2 cup cashews, toasted and crumbled

1/2 cup unsweetened, shredded coconut

Directions

bruise the root end of the lemongrass.

In a large pot over high heat, add the lemongrass, vegetable stock, and ginger and bring to a boil.

Reduce the heat and simmer for 15 to 20 minutes.

Strain the stock and return it to the pot.

Add the butternut squash to the stock and simmer until the squash is fully cooked and begins to break down, about 1 hour.

Remove from the heat and cool.

Add the coconut milk, blending the mixture in batches until smooth.

Season with lime juice and salt, and chill.

To serve, garnish the soup with cilantro, cashews and coconut.

I always get grief when I put on a microwave recipe, but hey… Do I love the contraption, No! Do I think we could do without bombarding ourselves with more radiation, Yes!

Do I use the thing, Yes! Does just about everyone else with a life and a family use one, YES!  Is the theme of this post “keeping it cool” YES!

So here it goes, let the HATERS Hate!

SPAGHETTI SQUASH WITH TOMATOES AND BASIL RECIPE

INGREDIENTS:

1 Blue Sky spaghetti squash

1 tablespoon olive oil

4 cloves Blue Sky garlic, minced

2 tomatoes, chopped

few basil leaves, chopped

salt and pepper

1 teaspoon balsamic vinegar

1/4 cup grated pecorino or parmesan cheese

DIRECTIONS:

1. Using a sharp paring knife, carefully pierce (I really mean stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance – microwave for an additional 1-2 minutes.

2. Let squash cool for a few minutes before handling. Carefully (the squash will be steaming hot!), use a chef’s knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.

3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash – adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

If you like these or any of the crazy stuff I post on here, let me know. Plenty more were these came from !!!!