HOME > Chowhound > Home Cooking >

Little tiny squash, how do I cook?

p
paxamicus Mar 15, 2007 12:51 PM

I bought the cutest little teeny green squash today, about three inches long tops.

What do you reckon would be the nicest way to cook them? I was going to chop them, saute them, and toss them in with Marcella Hazan's Tomato and Butter Sauce and some fusilli, but it seems a shame to waste the smallness=cuteness factor.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. a
    atlantanative RE: paxamicus Mar 15, 2007 12:55 PM

    I used to go to a French Restaurant that used diff. types of stuffed mini. squashes as side items - very cute and tasty

    1. t
      tastytamarind RE: paxamicus Mar 15, 2007 12:57 PM

      you could roast them whole, any which way, and serve as a prepared salad just so...that'll show off the small cute factor. Also, you could slice their tops off, stuff their insides, and re-cap - that'd be super cute. My current favorite marinade is lemon-toasted garlic-rosemary-thyme, which would go nicely -- i've done it with zucchini many times before. good luck!

      1. m
        mojoeater RE: paxamicus Mar 15, 2007 01:04 PM

        I agree with the stuffing of them. Cut them in half, remove seeds and make little canoes. You can do a bready or cheesy stuffing.

        1. coll RE: paxamicus Mar 15, 2007 01:37 PM

          If they're petite pan squash, they're too small to stuff. Just blanche whole; sautee; season simply with oil salt pepper garlic etc.

          1. p
            paxamicus RE: paxamicus Mar 21, 2007 10:22 AM

            My computer did something screwy with this post when I posted it, and I couldn't find it again for the rest of the evening, so I missed all these great ideas.

            I ended up doing the fried zuchini, garlic and basil in Marcella Hazan's book. It was good but I lost the cute factor.

            I'll try sauteing them after blanching them next time and stuffing them sounds like that could make a fun antipaste.

            Thank you all.

            1 Reply
            1. re: paxamicus
              chef chicklet RE: paxamicus Mar 21, 2007 10:43 AM

              This is too late but, if they are the same ones that I buy at TJ's they are too small to stuff, but they are so cute. About three inches long and as big around maybe as a dime?
              I steam them, they come out just perfect, and I like mine al dente, not mushy so after you have the steam going keep an eye on them. I've dressed them later with a sauce made with butter, olive oil and basil or even fresh oregano sauce. (sometimes red pepper flakes) Throw a few grape tomatoes in there too! But you could use any herb as well, most of the time, I eat them steamed and plain, the fresh sweet taste of them is sufficient for me.

              Yellow crook necks are terrific this way, then slice on the diagonal. So good!

            Show Hidden Posts