In the summertime, virtually all of our fruits and veggies come from farms, farmers markets and our Community Supported Agriculture (CSA) program. And as much as I adore the fresh, fabulous veggies, there always comes a point where there’s just too much of some of them. Last year, I started to feel that way about cabbage, zucchini and summer squash.
Though cabbage has limited uses, zucchini and summer squash are great for baking into muffins, breads and cupcakes. They yield a moist treat that’s also usually light and airy.
That’s totally the case with Summer Squash Cupcakes, one of my favorite uses for not-sure-what-to-do-with squash. One small squash is grated and then baked right into yellow cake mix cupcakes. The squash melts away, leaving little hint of what’s in there, but giving amazing texture and rendering a delicate flavor.
Wondering what else to do with leftover squash? Here are a few ideas:
- Grate it, freeze it on a foil or waxed paper-lined baking sheet and then transfer to a freezer bag. You can defrost it whenever you want and use it in soups and other baked goods.
- Slice it thinly and use it raw in salads.
- Use a large-holed grater and add it to a stir-fry.
- Grate it very finely and toss into cookie dough.
- Make bread with it
What do you do with leftover squash?