My children inherited my husbands dislike toward all things gourd, even the baby turns his nose up at purees made with squash! And then there’s me, I really like squash! However, I rarely eat it unless it’s a single serving meal.
Squash are members of the gourd family, relatives of cucumbers and melons. There are summer squash and winter squash. The summer variety are less nutritious but more versatile in cooking. Zucchini, crooknecked or yellow squash, patty pan squash and others with soft skin are summer squash.
I grew summer squash for the first time several years ago and had piles of zucchini. I went in search of a veggie burger recipe, something that would hide the squash. If you’re not a fan of squash but would be willing to give it one last try…see what you think of this.
I started these squash from seed last winter and observed that the yellow crookneck produced sooner, longer and more abundantly.
This recipe is adapted from Nourishing Traditions, a cookbook that has provided great recipes and a substantial education on nutrition. I’ve made improvements over time and my family likes it so well that we’ve had it twice already this summer.
I take a few extra steps than originally called for in the original recipe. I saute and caramelize onions cooked in butter, adding a couple cloves of chopped garlic at the end. I also include roasted red bell peppers. These extra steps add layers of flavor. I cook the burgers in butter because at our house, butter is a health food. Any oil safe for high heat could easily be substituted.
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