Yellow Squash Spread

29 Jul

Over the weekend we had 3 yellow squash plants call it quits, which leaves us with 2 plants still producing these golden beauties. I have grilled, breaded and deep fried, and sautéed my little heart out of the stuff, and am sick of it. I needed another way to eat it without it being one of those 3 ways. And a way of cooking it that I could freeze and eat later on, like when I’m having a hankering for it again in say, December.

While searching my fridge I found a jar of eggplant and garlic spread. Hmmm…now there was an idea!

I took 3 squash – they were about 5lbs total I’d say – and sliced them up thinly into half-moons. And threw them into a hot pan with some olive oil and butter. And then got REALLY crazy and added garlic….lots of garlic. Then I went flat out mad as a hatter and threw in some paper thin slices of our super-hot Hungarian wax peppers. I live dangerously. Once everything was nice and mushy and cooked really REALLY good I smashed it further with the back of a slotted spoon until it was good an pulverized. I then packed it into 4 jelly jars, sealed them, and let them cool on the counter. Once they were cool, I labeled them and packed them into the freezer to be consumed at a later date. Feel free to sub zucchini for the yellow squash, or you can live on the edge and mix yellow squash and zucchini – cooks gone wild!

This stuff is really good. I seasoned it liberally with kosher salt and freshly cracked pepper until it tasted just right. It’s fabulous of a piece of crusty bread atop a chunk of goat cheese. I imagine it’d be really good on top of some crusty bread with some fresh mozzarella heated under the broiler. It was good on a wheat thin still warm. I definitely recommend serving it warm.

Here is the recipe – it’s rather simple so anyone can do it.


Yellow Squash Spread

Yellow Squash Spread

5lbs of yellow squash, sliced into thin half moon slices

2 tbsp olive oil

1tbsp butter

1 Hungarian wax pepper, sliced into paper thin slices

10 cloves of garlic, roughly chopped

kosher salt

fresh cracked black pepper

Add olive oil and butter to a large sauce pot and heat till oil is hot and bubbly.

Add the yellow squash and season liberally with kosher salt and freshly cracked black pepper, stirring to combine. Let cook for a couple minutes, then add the garlic and hot pepper slivers.

Cook the mixture until the squash starts to look like a mush. Turn off the heat and using the back of a slotted spoon, mash the squash mixture to combine further. Taste and see if more salt/pepper is needed and season until it meets your taste.

Put hot mix in freezer safe mason jars and seal. Let sit out until cool, label, and put in the freezer to use when you are ready.

To serve: heat until warm in the jar itself and serve with crusty bread and goat cheese. Or with crackers. Or toasted on some crusty bread with fresh mozzarella. Enjoy!

yellow squash spready, ready for it’s close up!


3 Responses to “Yellow Squash Spread”

  1. Heidi @ lightlycrunchy August 29, 2012 at 11:07 pm #

    Great idea!


  1. The DIY Life: Mason Jar Storage and Organization « seasonedwithsarcasm - August 29, 2012

    […] for lunches the next day. Our freezer contains (freezer safe)  jars full of yumminess like pesto , squash spread, and creamy limoncello/tangicello. I have a light fixture by the sink that has old mason jars with […]

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