Summer Squash Hash

by

This time of year, summer squash is always coming into my life.  I get it in our farm share. My co-workers unload zucchini from their gardens in the kitchen, free for the taking.   Just the other day, Matt’s friend stopped by with a foot-and-a-half long squash, since “you guys like vegetables.”

And we do like vegetables!  Unfortunately, I don’t actually love summer squash.  It’s a little watery and bland.  But I always eat it, because wasting nutritious food bothers some deep part of my being.

I consider one of my strengths as a cook coming up with tasty ways to eat foods that aren’t my favorites.  So when the zucchini rush hit this year, I started experimenting and came up with a recipe for Summer Squash Hash.  It’s good!   I’ve made it three times this week and am enjoying summer squash overload.

One note about this recipe — it calls for tamari, which is a wheat-free soy sauce.  Soy is not technically Paleo, I know.  But the one tablespoon of tamari really elevates the dish from average to delicious.  And since I am not allergic to soy and not on a strict Paleo challenge, I overlook its soy-ness and hope the Paleo police don’t stop by while I am cooking.

Many people suggest that you can substitute coconut aminos for tamari or soy sauce, but I checked two supermarkets around here and both were coconut amino-free.   If you have experience with coconut aminos, leave a note in comments and let me know what I am missing.

And, if you think you just can’t eat any more summer squash this year, try this dish and let me know what you think.

Summer Squash Hash

Summer squash, yellow or green or both, 4-5

Carrot, 1

Garlic, 3 cloves

Olive oil, 3 tablespoons

Cashews, ¼ cup

Tamari, 1 tablespoon

Salt and pepper to taste

  1. Pull out your cheese grater or food processor and grate the squash.  You should end up with 6-8 cups.
  2. Remove the extra water from the squash.   I just pick up handfuls of the squash and squeeze.  You can also press through a strainer.
  3. Use carrot peeler to create ribbons with the carrot.
  4. Chop garlic.
  5. Add oil and garlic to pan.
  6. Sauté over low heat for 1-2 minutes.
  7. Add squash and raise heat to medium.
  8. Sauté for 20 minutes, stirring occasionally to prevent burning.
  9. Add carrots and cashews. Sauté for another 10 minutes.
  10. Add tamari, salt and pepper. Sauté for another 10 minutes to cook away more moisture.
  11. By this point, there should not be any water visible in the pan.  There might even be little crispy, tasty burnt bits too.
  12. Serve hot and enjoy!