Have a good photo of one of these recipes? Contact us to submit it!
Squash Mint Dip
Here is a really different way to use your summer squash. If you can, cut the squash into long strips and grill for a smokier depth. You can also use eggplant instead of squash.
- 1 large squash, diced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon crushed dry mint
- Red pepper flakes, to taste
- ½ to ¾ cup greek yogurt or labneh
- Salt to taste
- Chopped walnuts for garnish
In one tablespoon of oil, sauté squash, garlic and 1/2 of mint over medium heat, stirring occasionally. Cook about 8 minutes, until squash is tender and slightly brown. Let cool. In a food processor, combine squash mixture with yogurt or labneh and a pinch of salt, pulse until well blended and mostly smooth. Adjust salt to taste.
To serve, heat remaining tablespoon of oil over medium high heat. When sizzling hot (test with a tiny drop of water that should sizzle away immediately) remove from heat and add remaining mint and
red chile flakes and stir well. Put squash mixture into a medium size bowl and pour oil mixture over the top. Sprinkle with chopped walnuts and serve with pita or baguette for dipping.
Submitted by Sara Jones, Tucson CSA