Squash Versatility

There's nothing like squash during these warm weather days. Best of all it can be grown right in your garden and picked fresh. Another plus is that every part of it is versatile. The sections can be made into different dishes One simple squash can provide any chef with a number of possibilities.

This is the season for squash flowers. The Piedmontese of northwestern Italy use them in abundance. These tiger lily lookalikes are great batter fried or stuffed.Remember to take the stamens out and cut the flowers so that they are flat to fry. You could go two ways with the batter. For a delicate crunch and taste that will bring out the flowers' earthiness, go with a crepe batter. If you want a more robust then go with a bread crumb one. Fry in a mix of margarine and light olive oil until crispy and light brown Serve both styles with lemon juice.You can also stuff the flowers too with salami and cheese for appetizers.

The mature squash is tasty too. A quick and easy side dish is sauteing it. Cut the squash into thin slices and cook in a mix of olive oil, butter and chopped garlic. This is a great accompaniment to hamburgers and steaks. Grilled squash is another good barbecue side. Instead of cutting it in slices cut it horizontally in long strips This is perfect for grilling and the pieces won't slip onto the coals. Brush each slide with olive oil and then add crushed garlic, sea salt and fresh crushed pepper. Again this type of squash is good alongside grilled steak and chicken along with fish.

Squash is a great veggie to use and to eat this summer. Every part of it can create a unique and different dish. Not only that, it is tasty with an earthy sweetness that can't be beat!