Yellow squash is a beautiful summer vegetable that has diverse applications. From a light sauté to being incorporated into stir fry, it is a welcome addition to many meals. They are closely related to pumpkins, and often seen accompanying zucchini.
This recipe further highlights the squash’s diversity. The puree can be used as a soup base, transforming it into corn chowder, or maintain its rustic flavor profile with simple additions like chicken stock. When served as a side, it becomes a handle for flavors found in other parts of the meal. If you plan to serve it with pork, add a pinch of oregano and sage. Squash puree is a great starting point for culinary creativity.
2 yellow squash
1 clove or 1/4 tsp granulated garlic
2 tablespoon butter
1/4 cup Chicken stock
1 tsp white wine vinegar
1/4 cup fresh grated Parmesan
Remove and discard seedy part of squash. Cut flesh into rough chop. Melt butter in saucepan. Add salt, pepper, garlic, and squash. Cook on low heat for 15 minutes. Once cooked, puree with immersion blender (or otherwise, but this is our preferred method). Add chicken stock and vinegar, blend until smooth. Finish with Parmesan.