Locally grown summer squash, hazelnuts and mint are top Oregon crops, and locally made farmers cheese is another standout Oregon product. All these ingredients can be sourced within a 50-mile radius of the Willamette Valley, direct from growers at farmers markets around the state, and they all come together in this delicious dish. It’s Oregon in a bowl.
Summer squash are usually ready to harvest around mid-July in the Willamette Valley, sooner in warm weather and later in cool. Popular varieties of summer squash often found at farmers markets range from zucchini to patty pan, tromboncino (it resembles the musical instrument!), eight ball (a novel round variety) and yellow crookneck, sometimes covered with bumps.
The following recipe can be made vegetarian or vegan, and served as a main dish alongside a focaccia or loaf of crusty baguette. It also complements grilled meats, mushrooms, peppers and corn on the cob.
Summer squash can contain a lot of water, which can cause it to get mushy when cooked. A trick with moisture-rich vegetables like squash, cucumbers and eggplant is to toss raw cut squash with salt and let it drain in a colander for 15–30 minutes to draw out excess liquid. Pat the squash dry with paper towels to remove any residual moisture before cooking. This process also seasons the squash, concentrating the flavor.
[RECIPE] Summer squash with hazelnuts, mint and farmer’s cheese
Makes 4 servings
Ingredients
1 large / 2 medium summer squash (about 1 pound)
1 teaspoon kosher salt
Handful of fresh mint leaves (about ¼ cup, loosely packed)
¼ cup extra-virgin olive oil
2 tablespoons vinegar (red or white wine, apple cider or sherry, whatever you like)
1 teaspoon sugar or honey (optional)
1 garlic clove (large or small depending on your palate), grated (optional)
½ teaspoon crushed red pepper flakes (optional)
Freshly ground black pepper
Flaky salt, to taste
½ cup fresh farmers cheese (ricotta or feta crumbles would also work)
Juice and zest of 1 small lemon (or half a large one)
¼ cup roasted hazelnuts, chopped or crushed into pieces
Preparation
- To prepare the squash for cooking, preheat an oven to 375° or prepare a grill for grilling. Cut the squash in inch-thick wheels or halved slabs, and toss the raw cut squash with the kosher salt in a colander set in a bowl or over the sink. Let the squash drain for about 20-30 minutes, then pat dry with paper towels.
- Meanwhile, make the dressing. Set aside a few sprigs of mint for garnishing later, and roughly chop or tear the rest of the leaves. Add the mint to a small bowl and pour in the olive oil and vinegar. Add sugar or honey, red pepper flakes and/or garlic to suit your palate and diet. Season with salt and pepper and mix the dressing with a fork or whisk.
- For cooking the squash in the oven, toss the squash in a little of the dressing and bake on an oiled cooking sheet for about 15 minutes, then turn the squash to bake evenly and continue baking for another 15 minutes. Do not overcook or the squash may turn mushy. – If cooking on a grill, don’t be afraid to get some grill marks and color on the squash – grilling squash is very much like grilling a steak. Cook for about 5 minutes on each side, basting with the dressing occasionally.
- Once the squash is cooked, add it to the dressing and toss to coat. Let the squash marinate in the dressing for about 15 minutes, tossing occasionally.
- Meanwhile, add the farmer’s cheese to a serving bowl. Zest and juice the lemon. Stir to blend, spreading the lemony cheese mixture around the bottom of the bowl. Top with the marinated squash and drizzle the remaining dressing over. Garnish with sprigs of mint and chopped hazelnuts. Serve and enjoy!