In last week’s CSA basket, I received a summer squash (Costata Romanesco ) the size of a newborn baby (photo doesn’t do it justice – easily 18″, but probably closer to 24″).
Being a single girl, I was at a loss to what I could possibly cook using a squash of that size for one person. To start, I made a soup, similar to Greek avgolemono, but studded with the aforementioned squash, shredded and kale.
That used up probably less than an eighth. The next day, I made squash pancakes with fresh dill, using this recipe from Epicurious (It also helped use up my bounty of CSA rainbow eggs). Still, I hadn’t managed to put a dent in the squash. So, today, I made a few jars of pickles reusing the pickling juice from the pickle okra I picked up at the food swap last month (I’m a pickle juice reuser). Even after that, I still have a nice knob of squash remaining.