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Tips and Advice -
Raising Foodie Kids
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Written by Ilina Ewen
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To some of the New Englanders out there, "squash" might mean a racquet
sport. Hailing from the South, "squash" conjures up grilled, sauteed,
baked, stewed sweetness. One of the best things about summer is the bounty
of vegetables it brings. We are already looking forward to the squash
and zucchini Farmer Tom will bring us through the CSA
we joined. Some people tire of all that squash, but not us. Since my
boys were old enough to gum (no teeth til they were almost 1!) table
food, I've been preparing a heavenly summer squash that they still
gobble up today at ages 5 and 3.
I use one smallish size yellow squash or zucchini (or a combo of both) for
each person. Giant squash might look fantastic in the record books, but
it tastes like cardboad.
Grate all the squash. I use the largest grate
on my hand grater because I was an idiot and never registered for a
Cuisinart. How I wish I were the Cuisinart maven that Jennie
is! The water will naturally drain off from the grated squash.
Chop up
a couple cloves of fresh garlic and saute in olive oil. When the garlic
browns just a tish, add the grated squash sans water.
Add sea salt and
freshly ground black pepper (yikes, not the sad flakes of McCormick stuff!). Saute and stir for about 3-5 minutes.
Serve warm or cold.
The squash sweetens as it cooks, and it is delightful. My sons love this
stuff, and we never have leftovers. It's also tasty with some freshly
grated parmesan cheese on top, but I prefer it unadulterated.
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Last Updated ( Thursday, 30 April 2009 )
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