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Squash, Zucchini & Summer Squash
General Tips
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If working with Australian blue or acorn squash, cut with care, as skin and flesh are very tough; work slowly with a large, heavy knife, gently rocking the squash as you’re cutting; cut off the top and bottom of the squash, then scrape out seeds with a spoon, or, if using slices, remove seeds after slicing
Recipe Tips & Hints
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Add summer squash to stir-fries with Renée’s Gourmet Sesame Ginger Teriyaki, Mandarin Ginger, Peanut Satay or Spicy Thai Sizzlin’ Sauce
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Add peeled, cubed butternut squash to a Winter Ragout made with Renée’s Gourmet Naturally Light Spring Herb Garlic Dressing/Marinade
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Add summer squash to salads
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Grill summer squash, zucchini and yellow squash slices or lengthwise-cut halves, brushed with a Renée’s Gourmet Sizzlin’ Sauce (see our produce grilling guide for more details) along with other vegetables, and serve with grilled summer entrées, in salads or as a side dish
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Broil, steam, boil or bake squash; or stuff large summer squash (scoop out contents and fill with a stuffing), bake or roast until tender and serve with fresh herbs and spices and a savoury sauce
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Add some summer squash chunks to a main dish recipe to highlight their soft, mild flavour, or add them to a lasagna, pasta sauce or salsa
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Roast summer squash with onions, tomatoes, garlic and herbs/spices for a great-tasting baked vegetable dish; or roast butternut squash chunks with sweet potatoes, potatoes, carrots and shallots
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Grate zucchini and add to muffins or breads
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Cook very small squash with flowers attached for an upscale dish; or slice them lengthwise, leaving the halves attached at the stem and with flowers still on, fan them and fill the flowers with a tasty mousse
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Serve summer squash slices raw along with other veggie chunks on a platter with various Renée’s Gourmet Dressings & Dips for a quick and nutritious appetizer
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Throw some grated, chunked or sliced summer squash into your favourite salad, or fill a grilled vegetable wrap with grilled zucchini and other grilled produce
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Nutritional Info |
Per 1 cup acorn squash: 55 calories, 2g protein, 0g fat, 13g carbohydrates, 2g fibre, 4mg sodium, 465mg potassium; source of vitamin A, vitamin A, antioxidants
Per 1 cup zucchini: 20 calories, 1.5g protein, 0g fat, 4g carbohydrates, 1.5g fibre, 5mg sodium, 370mg potassium; source of vitamin A, vitamin C, antioxidants |
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