Greenmarket Recipe: Squash Antipasto

Summer squash season in New York lasts from spring straight through the end summer, and a cold or room temperature recipe is perfect in the height of summer’s heat. Choose a squash that is firm, resists slight pressure when pressed with your thumb, and is smooth, without a lot of dents and bruising from rough handling.

The recipe below combines fresh herbs, spicy red pepper flakes, and a healthy splash of vinegar for a cold or room temperature antipasto preparation. Prepared this way, the squash can be held up to a day before serving. Serve with other light summer antipasto items such as sliced melon, octopus salad, or olives.

Summer Squash Antipasto

1 yellow squash
1 green squash, zucchini, or ‘avocado squash’
1 T sherry vinegar
1 small red onion, sliced very thin
1 t crushed red pepper flakes
2 T flat leaf parsley, chopped
1 T tarragon, chopped
1 T basil, chopped
salt to taste

1. Combine vinegar, red onion, and parsley. Reserve basil and tarragon.

2. Cut squash into half inch cubes and place in steamer. Steam until tender but not mushy, about three minutes.

3. Toss hot squash with vinegar combination and allow the flavors to blend while the squash comes to room temperature, about 15 minutes.

4. When squash is cool, add chopped tarragon and basil. For cold antipasto, chill in the refrigerator for about 30 minutes. Salt to taste and serve. Serves four to six as an appetizer.

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