Big Girls, Test Kitchen: Summer Squash

DISHES: Squash Chips with Basil and Balsamic Drizzle; Patty-pan Squash Sauté

When squash season comes around the bend, it truly feels like summer. I end up coming home to my kitchen with baskets full of all types of varieties. But when it comes to actually cooking them, I never really want to do much at all. When the ingredients are beautiful, as is always the case with any farmer’s market variety of yellow squash come July, I usually just prepare a very simple dish with olive oil, a hit of lemon or vinegar, good salt, and a fresh herb, torn or chopped rustically, to give a brightness to the dish.

Below are two recipes (or preparations, rather) that I’ve used for my summer squash so far this season. Roasting makes the squash slightly crispy, dense, and intensely squash flavored. Sauteeing them gives them a delicious silkiness. You can use any herb you want, but I always find that basil screams summer like no other.

From my kitchen, albeit small, to yours,



Squash Chips with Basil and Balsamic Drizzle
Makes 2 appetizer or side servings


2 medium squash, thinly sliced (on a mandolin or by hand)
olive oil
coarse sea salt
handful basil, torn

Preheat the oven to 400 degrees.

Arrange the thinly sliced squash on a baking sheet. Season with salt, drizzle with olive oil, and toss together so all the pieces are evenly coated. Spread as evenly as possible (there will be some overlap) and place in the oven.

Bake until golden brown and crispy, about 20 to 30 minutes.

Arrange on a plate and season with coarse salt. Using your thumb over the bottle top, drizzle a little balsamic over the chips, and garnish with some torn fresh basil.

Serve as finger food with toothpicks or as a side dish.

Patty-Pan Squash Sauté

Makes 3-4 servings

2 lbs Patty pan squash, scrubbed until clean, and cut into thick slices
1 Vidalia onion, thinly sliced
2 tbsp olive oil
½ cup basil leaves, chopped

In a large Dutch oven or sauté pan with a lid, heat the olive oil over a medium flame. Sauté the onion until translucent. Add the squash, season it with salt, and continue to cook, covered, stirring occasionally, until it begins to soften.

When the squash is nearly done (soft, but not falling apart), add the basil and stir to combine. Taste for seasoning, and serve warm.

  • Jana

    YAY! I stumbled upon your blog this morning and I am in heaven! Thanks for sharing I cant wait to try some things out!

  • Frankie

    Can you do the roasted summer squash chips with zucchini?

  • Jordana

    Excellent simple summer recipes. I love it!

  • Lesley

    I tried the Squash Chips with Balsamic Drizzle last night, and it was absolutely delectable. I mixed in some sweet potatoes because I had an extra one to use up, and I don't really recommend that combo…but I do recommend listening to Cat Stevens while cooking. Now that's a good combo! I ate them up with another experiment of pesto quinoa with cherry tomatoes to use up the basil and tomatoes in my garden before the first freeze, and that was surprisingly alright. As you can probably tell, I ain't no genius in the kitchen but it sure is fun. Thanks for doing what you do! (P.S. Hi Phoebe, it's your cousin Lesley K. here in case that wasn't apparent.)

Buy Now - In The Small Kitchen