The Thing About Squash...

Potato, Squash & Goat Cheese Gratin. Photo from THE KITCHEN website.I spent two hours last night cooking squash. Even for me, that seems a bit excessive. 

The problem--or happy circumstance depending on if you're a half full/half empty glass kind of person--was squash overload. I'd bought some at a Farmer's Market this past weekend and then my exterminator dropped by on Tuesday with what was probably a 2-lb bag of yellow squash. 

That's a lot of squash. 

So I got cracking. Fired up Google and searched for summer vegetarian squash recipes. I pretty much made the first 3 recipes that pulled up. My criteria for trying a recipe looks like this:

  1. Do I have most if not all the ingredients on hand to make it?
  2. Do I have the skill level necessary to attempt this?
  3. Will Blair eat it?

Really, I only pay attention to #1. If I found a recipe that called for a flambe of mud and cat hair I'd be like, "Ooh... I have both of those! Let's try it!" 

Here are the squash recipes I made:

Ridiculously Easy Roasted Yellow Squash & Onions

Sunny Summer Squash Soup

Potato, Squash, & Goat Cheese Gratin

I made the Ridiculously Easy Roasted Squash first. I cut the squash thin and some of them burned and stuck to the pan like leaf etchings. Frankly, the whole thing looked a little sloppy but I believe my exact words upon taking the first bite were, "Sh** this is good!" This one's a keeper. 

The Gratin was also yummy, although more of a side dish than the main dish I was hoping for. I subbed in nutritional yeast for the Parmesan cheese but I have yet to find a decent vegan substitute for goat cheese. Recipe was creamy and delicious. Blair took it to work today for lunch. 

Soup. Hard to judge as I'm still trying to wash jalapeno off my hands. Last night my eyes, mouth, nose, and hands were burning, no matter how much I scrubbed. I was afraid to pet the cats, scared I might unintentionally smear them with invisible hot pepper seeds. The soup is okay, but I went too heavy on the pepper and oregano and it's pretty strong. Bummer, as I have a TON of it. My plan was to freeze it and pull it out for a quick meal, but I'm not sure it tastes good enough for me to look at it frozen and think, "Yes, I'll eat that." 

Dinner plans for tonight?