[Karin Andresen]

Pick the summer squash while still young! Leaving a fruit to fully mature will shutdown production of that plant. Recently, I used a new approach to preserving the extras for future use with this recipe. It's a modification/adaptation of a recipe in the book "Too Many Tomatoes, and Other Good Things".

3 tablespoons vegetable or olive oil
3 large cloves garlic, chopped
3 large onions, chopped
2 teaspoons sea salt or 3 teaspoons kosher salt
5 quarts summer squash, seeds removed and chopped
1/4 cup water (more, if needed)
1 cup basil and/or parsley chopped

1. Heat oil over medium-high heat in large pot.
2. Add onions and salt, reduce heat to medium (you don't want to brown the onions or garlic). Saute until onions soften and start to become translucent. Add garlic and saute another minute or two to soften the garlic.
3. Add water and squash. Raise heat and bring to a simmer/boil. Reduce heat to medium-low. Cover and cook until squash is soft. Stir often and add additional water as needed.
4. Add basil and/or parsley and cook additional minute.
5. Remove from heat.
6. Puree.
7. Freeze in 1 cup portions.

I used this concoction to thicken and add flavor to a pasta sauce. I also intend to use it over the winter in soups and stews.

Please, let me know how (post a REPLY) it works for you!