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Mar 15, 2007 12:51 PM

Little tiny squash, how do I cook?

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.

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

    1. 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. 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. 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. 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

              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!