The squash seeds I planted in June and carefully tended through the summer are thanking me with an exceptional crop this year. I’m determined to live up to their expectations.
The extra squash were harvested and donated to my neighborhood food bank as part of the Plant a Row for the Hungry effort.
Then, for each of the remaining squash, I planned a special vegetarian recipe. Some were baked into frittatas; others sliced and grilled. I’ve stuffed them, sautéed them, steamed them, and grated them for Colorado “crab” cakes.
I can’t think of a more versatile vegetable.
One of my all-time favorite ways to prepare summer squash is to surround it in chocolate and serve it as cake. I secretly smile when the anti-squash contingent raves about this cake’s moist and flaky texture.
Because this is such a delicious, easy-to-make dessert, I grate and freeze squash in two-cup packets so I can bake these chocolate snack cakes through the winter.
Chocolate Summer Squash Cake
½ cup softened margarine (or butter)
½ cup canola oil
1 ½ cups sugar
1 teaspoon vanilla
½ cup buttermilk
2 ½ cups flour
4 Tablespoons unsweetened cocoa
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon cloves
2 cups grated summer squash
½ cup chocolate chips (optional)
1. Preheat oven to 350 degrees.
2. Prepare a 9×13 pan with cooking spray or oil.
3. Cream together margarine, oil, and sugar.
4. Add eggs, vanilla, and buttermilk; beat well.
5. Stir in dry ingredients.
6. Add squash and stir to combine completely.
7. Pour into the greased 9×13 pan.
8. Sprinkle chocolate chips over the top of the cake, if desired.
9. Bake 40-45 minutes or until done.
Do you have a favorite squash recipe that gets rave reviews? If so, please share it here.